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Molecules 2012, 17(5), 5062-5080; doi:10.3390/molecules17055062
Article

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

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Received: 19 December 2011 / Revised: 12 April 2012 / Accepted: 13 April 2012 / Published: 3 May 2012
Download PDF [362 KB, 18 June 2014; original version 18 June 2014]

Abstract

Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds). The pH of Budu samples ranged from 4.50–4.92, while the salt (NaCl) content ranged between 11.80% and 22.50% (w/v). For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio)-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.
Keywords: Budu; fish sauce; flavors; aroma; volatile compounds Budu; fish sauce; flavors; aroma; volatile compounds
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Mohamed, H.N.; Man, Y.C.; Mustafa, S.; Manap, Y.A. Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS. Molecules 2012, 17, 5062-5080.

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