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.pdfVIP

下载本文档

6
0
约7.06万字
约 19页
2017-09-12 发布于上海
举报
版权申诉

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

1、有哪些信誉好的足球投注网站（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。。
2、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击这里二次下载。
3、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
4、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
5、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
6、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
7、VIP文档为合作方或网友上传，每下载1次，网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档

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

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