Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand

Abstract

Budu is one of the most popular fermented fish products in Thailand's southern area due to its distinctive flavor. It is being manufactured in large quantities for usage in cuisine as seasonings and sauces. The objective of this study was to determine the effect of amino acids on the distinctive taste components of Budu in southern Thailand. The amino acids in Budu were determined using GC-MS after fish was fermented for 6–12 months as recommended by the manufacturer. Lysine, glutamic acid, and aspartic acid are the three most abundant amino acids, with 1600, 1,540, and 1,260 mg/100g, respectively. Additionally, it was revealed that the umami taste was formed by a group of amino acids (glutamic acid and aspartic acid) followed by sweetness and bitterness. The sensory analysis discovered salty tastes, followed by umami, sour, sweet, and bitter. Four Budu samples generate a salty and umami flavor. Salt is mixed with cleaned fresh fish and fermented to enable native enzymes to auto-digest the protein and produce amino acid-rich products. Fish enzymatic fermentation produces short-chain peptides and amino acids that contribute to the umami flavor and taste. Additionally, the fermentation process creates a high glutamic acid concentration, as well as other amino acids and nucleotides that add to the umami flavor of the products. The study findings will be information that is particularly beneficial to consumers and manufacturers to promote Budu products in the country's region.