Tentative identification of volatile flavor compounds in commercial budu, a Malaysian fish sauce, using GC-MS

• Main Authors: Mohamed, Hajaratul Najwa, Che Man, Yaakob, Mustafa, Shuhaimi, Abd Manap, Mohd Yazid
• Format: Article
• Language: English
• Published: MDPI 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/78004/1/78004.pdf; http://psasir.upm.edu.my/id/eprint/78004/; https://www.mdpi.com/1420-3049/17/5/5062
• Institution: Universiti Putra Malaysia

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,...