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Open AccessArticle

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

1
Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
2
Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
3
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
*
Author to whom correspondence should be addressed.
Molecules 2012, 17(5), 5062-5080; https://doi.org/10.3390/molecules17055062
Received: 19 December 2011 / Revised: 12 April 2012 / Accepted: 13 April 2012 / Published: 3 May 2012
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. View Full-Text
Keywords: Budu; fish sauce; flavors; aroma; volatile compounds Budu; fish sauce; flavors; aroma; volatile compounds
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MDPI and ACS Style

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. https://doi.org/10.3390/molecules17055062

AMA Style

Mohamed HN, Man YC, Mustafa S, Manap YA. Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS. Molecules. 2012; 17(5):5062-5080. https://doi.org/10.3390/molecules17055062

Chicago/Turabian Style

Mohamed, Hajaratul Najwa; Man, Yaakob Che; Mustafa, Shuhaimi; Manap, Yazid Abdul. 2012. "Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS" Molecules 17, no. 5: 5062-5080. https://doi.org/10.3390/molecules17055062

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