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

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

<em>Budu</em> is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. <em>Budu</em> is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four...

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Bibliographic Details
Main Authors: Yazid Abdul Manap, Shuhaimi Mustafa, Hajaratul Najwa Mohamed, Yaakob Che Man
Format: Article
Language:English
Published: MDPI AG 2012-05-01
Series:Molecules
Subjects:
<em>Budu</em>
fish sauce
flavors
aroma
volatile compounds
Online Access:http://www.mdpi.com/1420-3049/17/5/5062

Internet

http://www.mdpi.com/1420-3049/17/5/5062

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