Dataset of the volatile compounds detected in unmarinated and marinated grilled ruminant meats with novel unfiltered beer-based marinades to improve their nutritional quality, safety, and sensory perception

Abstract The objective of this data in brief article is to present the associated data set regarding the published paper Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats in Food Chemistry [1]. Grilling is a popular cooking method globally. However, the high temperatures employ can modify grilled meat quality and safety. In this data set, we include 5 tables containing the volatile composition of unmarinated and marinated grilled ruminant meat (beef and moose). Novel beer-based marinades infused with herbs and spices was used for meat marination and the volatiles present in the meat following grilling was extracted by solid phase microextraction and subsequently analysed by gas chromatography/mass spectrometry (SPME-GC/MS). The volatile profile includes alcohols, aldehydes, ketones, acids, esters, alkylfurans, nitrogenated compounds, terpenes (mono-, sesqui- and oxygenated terpenes), sulfur derivatives, benzene derivatives, and phenol derivatives. This dataset provides valuable information on meat volatile metabolites useful to understand certain aspects of the quality and safety of grilled meat following preparation with unfiltered beer-based marinades. For more insight please see [1].