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

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.