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Fung Pui-kwan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 128-153). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.vii / List of Figures --- p.xi / List of Tables --- p.xii / Chapter 1. --- Introduction --- p.1 / Chapter 2. --- Literature review --- p.5 / Chapter 2.1 --- Soybean --- p.5 / Chapter 2.1.1 --- History of soybean --- p.5 / Chapter 2.1.2 --- Composition of soybean --- p.6 / Chapter 2.1.3 --- Nutritional value and health implications of soybean --- p.6 / Chapter 2.2 --- Soyfoods --- p.8 / Chapter 2.2.1 --- Nonfermented oriental soyfoods --- p.8 / Chapter 2.2.2 --- Fermented oriental soyfoods --- p.9 / Chapter 2.2.2.1 --- Soy sauce --- p.9 / Chapter 2.2.2.2 --- Miso --- p.12 / Chapter 2.2.2.3 --- Natto --- p.13 / Chapter 2.2.2.4 --- Tempeh --- p.13 / Chapter 2.2.2.5 --- Black bean --- p.14 / Chapter 2.3 --- Sufu --- p.15 / Chapter 2.3.1 --- History of sufu --- p.15 / Chapter 2.3.2 --- Sufu classification --- p.16 / Chapter 2.3.3 --- Sufu production --- p.17 / Chapter 2.3.4 --- Flavor origin of sufu --- p.22 / Chapter 2.3.5 --- Volatile components of sufu --- p.23 / Chapter 2.3.5.1 --- Alcohols --- p.23 / Chapter 2.3.5.2 --- Aldehydes --- p.23 / Chapter 2.3.5.3 --- Esters --- p.24 / Chapter 2.3.5.4 --- Furans --- p.25 / Chapter 2.3.5.5 --- Ketones --- p.26 / Chapter 2.3.5.6 --- Sulfur containing compounds --- p.27 / Chapter 2.4 --- Sensory evaluation and statistical analysis of data --- p.27 / Chapter 2.4.1 --- Types of sensory evaluation techniques --- p.28 / Chapter 2.4.1.1 --- Discriminative sensory analysis --- p.28 / Chapter 2.4.1.2 --- Consumer affective tests --- p.28 / Chapter 2.4.1.3 --- Sensory descriptive analysis --- p.29 / Chapter 2.4.2 --- The use of lexicons in sensory analysis --- p.30 / Chapter 2.4.3 --- The use of multivariate statistical analyses in sensory evaluation --- p.31 / Chapter 2.4.3.1 --- Multivariate Analysis of Variance (MANOVA) and Descriptive Discriminant Analysis (DDA) --- p.33 / Chapter 2.5 --- Relationship between instrumental and sensory data of commercial plain sufu --- p.34 / Chapter 2.5.1 --- Principal components analysis of sufu samples --- p.35 / Chapter 2.6 --- Objectives of the study --- p.36 / Chapter 3. --- Volatile components in sufu --- p.37 / Chapter 3.1 --- Introduction --- p.37 / Chapter 3.2 --- Materials and Methods --- p.41 / Chapter 3.2.1 --- Sample collection and preparation --- p.41 / Chapter 3.2.2 --- Supercritical fluid extraction (SFE) conditions --- p.41 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry (GC-MS) conditions --- p.42 / Chapter 3.2.4 --- Qualification and Quantification of Volatile Compounds --- p.43 / Chapter 3.2.5 --- Gas chromatography-Flame Ionization Detection-Olfactometry (GC-FID-O) --- p.44 / Chapter 3.2.6 --- Omission experiments --- p.45 / Chapter 3.2.7 --- Statistical analysis --- p.46 / Chapter 3.3 --- Results and discussion --- p.49 / Chapter 3.3.1 --- Overall findings --- p.49 / Chapter 3.3.2 --- Acids --- p.54 / Chapter 3.3.3 --- Alcohols --- p.55 / Chapter 3.3.4 --- Aldehydes --- p.55 / Chapter 3.3.5 --- Other TV-containing compounds --- p.56 / Chapter 3.3.6 --- Esters --- p.57 / Chapter 3.3.7 --- Furans --- p.58 / Chapter 3.3.8 --- Ketones --- p.58 / Chapter 3.3.9 --- Miscellaneous compounds --- p.59 / Chapter 3.3.10 --- Sulfur-containing compounds --- p.60 / Chapter 3.3.11 --- Gas chromatography-flame ionization detection-olfactometry 6() (GC-FID-O) analysis --- p.60 / Chapter 3.3.12 --- Omission experiments --- p.66 / Chapter 3.4 --- Conclusion --- p.69 / Chapter 4. --- Sufu lexicon development and spectrum analysis of the flavor of sufu --- p.70 / Chapter 4.1 --- Introduction --- p.70 / Chapter 4.2 --- Materials and Methods --- p.71 / Chapter 4.2.1 --- Samples collection and preparation --- p.71 / Chapter 4.2.2 --- Basic design --- p.72 / Chapter 4.2.3 --- Selection of panelists......Prescreening --- p.73 / Chapter 4.2.4 --- Selection of panelists......Screening --- p.74 / Chapter 4.2.5 --- Panelist selection --- p.81 / Chapter 4.2.6 --- Panelist training --- p.82 / Chapter 4.2.7 --- Definition and preparation of the reference standards and scale setting --- p.85 / Chapter 4.2.8 --- Product evaluation --- p.92 / Chapter 4.2.9 --- Statistical analysis --- p.93 / Chapter 4.3 --- Results and discussion --- p.95 / Chapter 4.3.1 --- Reduction of the number of lexicons --- p.95 / Chapter 4.3.2 --- Analysis of variance (ANOVA) --- p.103 / Chapter 4.3.3 --- Overall product differences-pooled within canonical structure --- p.104 / Chapter 4.3.4 --- Sufu lexicons --- p.104 / Chapter 4.3.5 --- Comparison of sufu lexicons with its related products --- p.108 / Chapter 4.4 --- Conclusion --- p.109 / Chapter 5. --- Statistical Analysis of Chemometrics and Psychometrics of sufu --- p.112 / Chapter 5.1 --- Introduction --- p.112 / Chapter 5.2 --- Materials and methods --- p.114 / Chapter 5.3 --- Results and discussion --- p.114 / Chapter 5.3.1 --- Selection of the best number of factors --- p.114 / Chapter 5.3.2 --- Meaning of PC --- p.118 / Chapter 5.4 --- Conclusion --- p.124 / Chapter 6. --- General Conclusion and Significance of the Study --- p.125 / References --- p.128 / Appendix --- p.154

Les graisses, les sucres et le sodium, nutriments impliqués dans l’apparition de maladies chroniques, participent aux propriétés sensorielles de nombreux aliments en termes de goût, texture et palatabilité et contribuent au plaisir associé à leur consommation. Par ailleurs, l’offre alimentaire a évolué ces dernières décennies, proposant des aliments plus riches en matières grasses, sucres et sodium présentant une forte attractivité sensorielle. Dans ce contexte, l’un des domaines de recherche encore peu exploré est la compréhension de l’influence des déterminants sensoriels sur les comportements alimentaires et l’apparition de l’obésité.L’objectif principal de ce travail de thèse était d’étudier l’association de l’attirance sensorielle pour le gras, le salé et le sucré et les caractéristiques individuelles, et d’évaluer son influence sur les consommations alimentaires et le statut pondéral, au sein d’une large population d’adultes français issus de la cohorte NutriNet-Santé.Des profils individuels selon les caractéristiques démographiques, socioéconomiques, psychologiques, de mode de vie et de santé ont été mis en évidence selon les niveaux d’attirance pour le gras-salé, le gras-sucré, le salé et le sucré.L’attirance pour le gras est associée à un risque augmenté d’apparition de l’obésité sur cinq ans de suivi, et une alimentation plus fréquemment défavorable à la santé contribue à expliquer cette relation. En revanche, l’attirance pour le sucré est inversement associée avec le risque d’obésité et cette relation est attribuable au sous-facteur de l’attirance les sucres naturels, associé à une alimentation de meilleure qualité nutritionnelle. Enfin, l’attirance pour le salé n’était pas associée avec la survenue de l’obésité.La modélisation par équations structurelles a mis en évidence que la restriction alimentaire est le prédicteur majeur de la prise de poids, et l’attirance sensorielle pour le gras est le déterminant le plus important des consommations alimentaires, devant l’effet d’autres déterminants pourtant reconnus dans la littérature. De nombreuses relations ont également été confirmées, telles que l’influence de l’âge, du sexe et du statut socioéconomique sur l’alimentation, ainsi que l’impact de l’alimentation et de l’activité physique sur une moindre prise de poids chez les sujets normo-pondéraux.Ces résultats illustrent l’important effet de l’attirance sensorielle, notamment pour le gras, sur les consommations alimentaires et le statut pondéral. Ils soulignent également la nécessité de considérer au premier plan la perception hédonique individuelle dans l’étude des comportements alimentaires. / Fats, sugars and sodium, nutrients involved in the development of chronic diseases, contribute to sensory properties of many foods in terms of taste, texture and palatability and also to the pleasure associated with their consumption. In addition, food supply has changed in recent decades, offering more foods containing high amounts of fats, sodium and sugars with strong sensory attractiveness. Still, in this context, the influence of sensory determinants on dietary intake and the development of obesity have been little explored.The main objective of this thesis was to investigate the associations between sensory liking for fat, salt and sweet and individual characteristics, and to assess its influence on food consumption and weight status, in a large population of French adults participating in the NutriNet-Santé cohort.According to the levels of liking for fat-and-salt, fat-and-sweet, salt and sweet, individual profiles based on demographic, socioeconomic, psychological, lifestyle and health factors have been highlighted.Liking for fat was associated with an increased risk of obesity over five years of follow-up, and unhealthier dietary intake contribute to explain this association However, liking for sweet was inversely associated with the risk of obesity and this relationship can be explained by one of the sub-factors which is “liking for natural sweetness”, along with a healthier diet. Finally, liking for salt was not associated with the occurrence of obesity.The structural equation models showed that dietary restriction was the major predictor of weight gain, and sensory liking for fat was an important determinant of food intake, ahead of the effect of other determinants, which are however well-known in the literature. Many relationships have also been confirmed, such as the influence of age, sex, socioeconomic status on dietary intake, as well as the impact of food consumption and physical activity on a reduce weight gain among non-overweight individuals.These results illustrate the important influence of sensory liking, especially fat liking, on food intake and weight status. Results also emphasize the need to focus on individual hedonic perception when investigating dietary habits.

Thesis (M.A.)--Monterey Institute of International Studies, 2002. / Partial translation of: The wrinkle cure.

Thesis (M. Sc.)(Microbiology)--University of Pretoria, 2005. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web..

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