Barley koji malt and beer properties: metabolomics, quality and sensory characterization

This dataset contains raw data associated with the thesis "Barley Koji - an innovative alternative in brewing". It brings the raw data from malt quality analysis (ASBC) and metabolomic profile (Q-IMS-TOF-UHPLC) of barley koji produced using two koji species (Aspergillus luchuensis or Aspergillus oryzae), varying steeping times (6, 7, and 8 hours) and the length of the solid-state fermentation, and kilned using a base malt profile. In addition, it contains the raw data from malt and beer metabolomics (Q-IMS-TOF-UHPLC) and sensory characteristics (Flash Profile) of malt and beer produced using A. oryzae (barley koji strain) or A. luchuensis var. kawachii (white koji) barley koji under optimised settings. Part of the data cannot be made available yet due to the protection of the thesis. For more information, contact the authors.