Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Molecules. 2012 May 3;17(5):5062-80. doi: 10.3390/molecules17055062.
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.
布都鱼露是一种著名的马来西亚鱼露，通常用作烹饪中的调味料。布都鱼露是通过将鱼和盐按一定比例混合，在密封的罐中发酵六个月而制成的。在这项研究中，对四种商业品牌的布都鱼露进行了化学性质（pH 值、盐含量和挥发性化合物）分析。布都鱼露样品的 pH 值范围在 4.50-4.92 之间，而盐（NaCl）含量在 11.80%和 22.50%（w/v）之间。为了初步鉴定布都鱼露中的挥发性风味化合物，使用了两种 GC 柱，即 DB-WAX 和 HP-5MS。共检测到 44 种挥发性化合物，其中 16 种是两种柱共有的。由于其较低的阈值，3-甲基-1-丁醇、2-甲基丁醛、3-甲基丁醛、二甲基二硫、3-（甲硫基）-丙醛、3-甲基丁酸和苯甲醛被鉴定为布都鱼露中的香气活性化合物。
