SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome: [version 1; peer review: 1 approved]

Oluwafemi Ayodeji Adebo; Sefater Gbashi; Yusuf Olamide Kewuyemi; Sunday Samuel Sobowale; Adedola Sulaiman Adeboye; Patrick Berka Njobeh; Samson Adeoye Oyeyinka; Jonathan D. Wilkin; Chiemela Enyinnaya Chinma

doi:10.12688/f1000research.126604.1

SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome: [version 1; peer review: 1 approved]

Oluwafemi Ayodeji Adebo^*
, Sefater Gbashi
, Yusuf Olamide Kewuyemi
, Sunday Samuel Sobowale
, Adedola Sulaiman Adeboye
, Patrick Berka Njobeh
, Samson Adeoye Oyeyinka
, Jonathan D. Wilkin
, Chiemela Enyinnaya Chinma^*

^*Corresponding author for this work

Department of Built Environment and Life Sciences

Research output: Contribution to journal › Article

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Abstract

Background: The volatilome of fermented food products are essential metabolites that significantly contribute to such foods’ overall composition and sensorial quality. The dataset presented herein represents the volatilome of raw and fermented maize flour samples.

Methods: Maize grains were milled and naturally fermented at 35°C into sourdough at different periods (24, 48 and 72 h) and, at each point, the profile of the volatiles was investigated. Samples at the different fermentation periods were analyzed using solid phase microextraction coupled with a gas chromatography-high resolution time of flight-mass spectrometry (SPME-GC-HRTOF-MS).

Results: Data obtained were classified into different compound groups such as alcohols, aldehydes, aromatic compounds, esters, organic acids, terpenes, ketones, among others and their characteristics such as the retention time, observed mass, molecular formular, mean peak areas and mass spectra also presented.

Conclusion: These datasets of fermented maize volatilome can be used as biomarkers for maize fermentation.

Original language	English
Article number	1198
Number of pages	10
Journal	F1000Research
Volume	11
Early online date	20 Oct 2022
DOIs	https://doi.org/10.12688/f1000research.126604.1
Publication status	Published - 20 Oct 2022

Keywords

Volatiles
SPME-GC-HRTOF-MS
Whole maize grain
Sourdough
Fermentation
Gas chromatography

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Wilkin_SPME-GC-HRTOF-MS_Published_2022Final published version, 292 KBLicence: CC BY

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@article{6bfff3e2e33945d792add49a0c40af8b,

title = "SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome: [version 1; peer review: 1 approved]",

abstract = "Background: The volatilome of fermented food products are essential metabolites that significantly contribute to such foods{\textquoteright} overall composition and sensorial quality. The dataset presented herein represents the volatilome of raw and fermented maize flour samples.Methods: Maize grains were milled and naturally fermented at 35°C into sourdough at different periods (24, 48 and 72 h) and, at each point, the profile of the volatiles was investigated. Samples at the different fermentation periods were analyzed using solid phase microextraction coupled with a gas chromatography-high resolution time of flight-mass spectrometry (SPME-GC-HRTOF-MS).Results: Data obtained were classified into different compound groups such as alcohols, aldehydes, aromatic compounds, esters, organic acids, terpenes, ketones, among others and their characteristics such as the retention time, observed mass, molecular formular, mean peak areas and mass spectra also presented. Conclusion: These datasets of fermented maize volatilome can be used as biomarkers for maize fermentation.",

author = "Adebo, \{Oluwafemi Ayodeji\} and Sefater Gbashi and Kewuyemi, \{Yusuf Olamide\} and Sobowale, \{Sunday Samuel\} and Adeboye, \{Adedola Sulaiman\} and Njobeh, \{Patrick Berka\} and Oyeyinka, \{Samson Adeoye\} and Wilkin, \{Jonathan D.\} and Chinma, \{Chiemela Enyinnaya\}",

note = "Copyright: {\textcopyright} 2022 Adebo OA et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Data availability: Underlying data available from Mendeley Data: Raw SPME-GC-HRTOF-MS data and spectra of maize and sourdough volatilome. https://data.mendeley.com/datasets/kytshjccrc/2 (Adebo et al., 2022a).",

year = "2022",

month = oct,

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doi = "10.12688/f1000research.126604.1",

language = "English",

volume = "11",

journal = "F1000Research",

issn = "2046-1402",

publisher = "F1000 Research Ltd",

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TY - JOUR

T1 - SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome

T2 - [version 1; peer review: 1 approved]

AU - Adebo, Oluwafemi Ayodeji

AU - Gbashi, Sefater

AU - Kewuyemi, Yusuf Olamide

AU - Sobowale, Sunday Samuel

AU - Adeboye, Adedola Sulaiman

AU - Njobeh, Patrick Berka

AU - Oyeyinka, Samson Adeoye

AU - Wilkin, Jonathan D.

AU - Chinma, Chiemela Enyinnaya

N1 - Copyright: © 2022 Adebo OA et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Data availability: Underlying data available from Mendeley Data: Raw SPME-GC-HRTOF-MS data and spectra of maize and sourdough volatilome. https://data.mendeley.com/datasets/kytshjccrc/2 (Adebo et al., 2022a).

PY - 2022/10/20

Y1 - 2022/10/20

N2 - Background: The volatilome of fermented food products are essential metabolites that significantly contribute to such foods’ overall composition and sensorial quality. The dataset presented herein represents the volatilome of raw and fermented maize flour samples.Methods: Maize grains were milled and naturally fermented at 35°C into sourdough at different periods (24, 48 and 72 h) and, at each point, the profile of the volatiles was investigated. Samples at the different fermentation periods were analyzed using solid phase microextraction coupled with a gas chromatography-high resolution time of flight-mass spectrometry (SPME-GC-HRTOF-MS).Results: Data obtained were classified into different compound groups such as alcohols, aldehydes, aromatic compounds, esters, organic acids, terpenes, ketones, among others and their characteristics such as the retention time, observed mass, molecular formular, mean peak areas and mass spectra also presented. Conclusion: These datasets of fermented maize volatilome can be used as biomarkers for maize fermentation.

AB - Background: The volatilome of fermented food products are essential metabolites that significantly contribute to such foods’ overall composition and sensorial quality. The dataset presented herein represents the volatilome of raw and fermented maize flour samples.Methods: Maize grains were milled and naturally fermented at 35°C into sourdough at different periods (24, 48 and 72 h) and, at each point, the profile of the volatiles was investigated. Samples at the different fermentation periods were analyzed using solid phase microextraction coupled with a gas chromatography-high resolution time of flight-mass spectrometry (SPME-GC-HRTOF-MS).Results: Data obtained were classified into different compound groups such as alcohols, aldehydes, aromatic compounds, esters, organic acids, terpenes, ketones, among others and their characteristics such as the retention time, observed mass, molecular formular, mean peak areas and mass spectra also presented. Conclusion: These datasets of fermented maize volatilome can be used as biomarkers for maize fermentation.

U2 - 10.12688/f1000research.126604.1

DO - 10.12688/f1000research.126604.1

M3 - Article

AN - SCOPUS:85152916950

SN - 2046-1402

VL - 11

JO - F1000Research

JF - F1000Research

M1 - 1198

ER -

SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome: [version 1; peer review: 1 approved]

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