Raw SPME-GC-HRTOF-MS data and spectra of maize and sourdough volatilome.
Published: 14 July 2022| Version 2 | DOI: 10.17632/kytshjccrc.2
The raw and processed dataset as well as spectra of compounds from maize and fermented maize volatilome, obtained using solid phase microextraction coupled with gas chromatography-high resolution time of flight-mass spectrometry (SPME-GC-HRTOF-MS). Raw (unfermented maize); 24 h – sourdough fermented for 24 h; 48 h – sourdough fermented for 48 h and 72 h – sourdough fermented for 72 h.
University of Johannesburg
Fermentation, Gas Chromatography Mass Spectrometry, Solid-Phase Microextraction, Cereal Crop, Food Volatile, Maize