Raw SPME-GC-HRTOF-MS data and spectra of maize and sourdough volatilome.

Published: 14 July 2022| Version 2 | DOI: 10.17632/kytshjccrc.2
Contributors:
Oluwafemi Ayodeji Adebo, Sefater Gbashi, Yusuf Kewuyemi, Janet Adeyinka Adebo, sunday sobowale, Dola Adeboye, Samson Adeoye Oyeyinka, Chiemela Chinma

Description

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.

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Institutions

  • University of Johannesburg

Categories

Fermentation, Gas Chromatography Mass Spectrometry, Solid-Phase Microextraction, Cereal Crop, Food Volatile, Maize

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