tentative identification of volatile flavor compounds in commercial budu, a malaysian fish sauce, using gc-ms初步鉴定挥发性风味化合物在商业budu,马来西亚鱼露,采用气相.pdf

Molecules 2012, 17, 5062-5080; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS Hajaratul Najwa Mohamed 1, Yaakob Che Man 1, Shuhaimi Mustafa 1,2,* and Yazid Abdul Manap 3 1 Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; E-Mails: hajaratulnajwa.mohamed@ (H.N.M.); ycm@.my (Y.C.M.) 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; E-Mail: myazid@.my * Author to whom correspondence should be addressed; E-Mail: shuhaimi@.my; Tel.: +603-89-430-405; Fax: +603-89-439-745. Received: 19 December 2011; in revised form: 12 April 2012 / Accepted: 13 April 2012 / Published: 3 May 2012 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 colum