Thesis (Ph. D.)--University of Wisconsin--Madison, 1969. / Typescript. Vita. Description based on print version record. Includes bibliographical references (leaves 97-99).

Thesis, PlanB (M.S.)--University of Wisconsin--Stout, 2004. / Includes bibliographical references.

Thesis (Ph.D.)--University of Massachusetts Amherst, 2008. / Adviser: Kalidas Shetty. Includes bibliographical references.

Traditional fermented food, especially fermented maize and sorghum represents an important part of the diet of peri-urban and rural communities in South Africa. In this study a survey was conducted to determine the popularity and utilization of “Ting” in the Limpopo Province of South Africa. The following areas were selected for the study: Venda, Giyani, Bolobedu and Polokwane. Ting samples were collected from different areas and from different local families. Gram positive, catalase-negative, oxidase negative, non-motile cells were presumptively identified as lactobacilli. Isolates were assigned to a genus on the basis of key characteristics. Growth at 10, 15 and 45oC in MRS broth wase evaluated visually after 72h of incubation. Tests for the catalase reaction, production of gas from glucose and growth at 7 and 10% NaCl concentrations were performed. API 50CHL medium and API 50CH strips were used to identify all the isolates to species level. Microorganisms from “Ting” fermented from both sorghum and maize were bacteria, which belong to the genus Lactobacillus, Leuconostoc and Pediococcus. Lactobacillus pentosaceus, and Lactobacillus plantarum, Lactobacillus pentosaceus were dominant in the fermentation of maize, while Lactobacillus cellobisus, Leuconostoc mesenteroides, Lactobacillus collinoides, Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus curvatus were identified as bacteria from fermented “Ting” sorghum. The use of polyacrylamide gel electrophoresis (PAGE) of total soluble proteins, together with computer analysis was used to analyse the resultant protein profiles. L. plantarum, L. pentosus and P. pediococcus were the most dominant isolates. / Dissertation (MSc (Microbiology))--University of Pretoria, 2007. / Microbiology and Plant Pathology / unrestricted

Bacteria, belonging to the Lactobacillus bifidus group, were isolated from rectal swabs obtained from healthy babies receiving breast milk. The fermentation properties of these bacteria in cow's milk were studied. Strains potentially suitable for fermentation in a food product were selected according to their ability to produce lactic acid and no gas from lactose, as well as adhering to characteristics common to the bifidus group (Gram positive, catalase negative and blanching morphology). The five strains chosen for intensive study produced 1.14 to 1.25% lactic acid and less than 0.05% volatile acid. The latter organisms could be cultured readily and coagulated milk in less than 24 hr when using a 5% inoculum. Repeated subculture resulted in a change from the branched to the unbranched bacterial morphology. This transformation, which is not unusual among bifid bacteria, was accompanied by a change in ability to produce lactic acid, but no gas was produced by branched or unbranched strains. A great deal of variability in morphology, growth consistency, and acid production was observed among the more than 500 bacterial strains isolated. However, the bifid populations from Caucasian babies was not noticeably different from those of native Indian babies. All of the five strains selected utilized inulin, dextrin, mannitol, and melezitose. A 24 hr culture of fermented milk yielded a product with a mild pleasant natural flavour which could conceivably be altered, if desired, by adding sweeteners or flavouring agents / Land and Food Systems, Faculty of / Graduate

Chang Pui Sze. / Thesis submitted in: October 2004. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 204-227). / Abstracts in English and Chinese. / Acknowledgement --- p.i / Abstract (In English) --- p.ii / Abstract (In Chinese) --- p.iv / List of Tables --- p.vi / List of Figures --- p.x / Contents --- p.xii / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Historical Background of Sufu --- p.1 / Chapter 1.2 --- Nutritional Benefits of Sufu --- p.2 / Chapter 1.3 --- Production Steps --- p.2 / Chapter 1.3.1 --- Preparation of Tofu --- p.5 / Chapter 1.3.2 --- Preparation of Pehtze --- p.5 / Chapter 1.3.3 --- Salting or Brining --- p.8 / Chapter 1.3.4 --- Aging --- p.9 / Chapter 1.4 --- Local Varieties of Sufu --- p.9 / Chapter 1.5 --- Other Types of Sufu Fermentation --- p.10 / Chapter 1.6 --- Biochemical Changes during Sufu Production --- p.11 / Chapter 1.6.1 --- Protein Faction --- p.12 / Chapter 1.6.2 --- Lipid Fraction --- p.14 / Chapter 1.6.3 --- Carbohydrate fraction --- p.14 / Chapter 1.7 --- Sufu Flavor --- p.14 / Chapter 1.7.1 --- "Water-soluble Peptides, Free Amino Acids and Tasty Oligopeptides" --- p.14 / Chapter 1.7.2 --- Nucleotide Contents in the Taste of Sufu --- p.15 / Chapter 1.7.3 --- Effects of Ethanol on Flavor Development --- p.15 / Chapter 1.7.4 --- Volatile Components in Sufu --- p.16 / Chapter 1.8 --- Microbiological Safety of Sufu --- p.18 / Chapter 1.9 --- Existing Problems in Sufu Production --- p.19 / Chapter 1.10 --- Acceleration of Sufu Maturation by Adding Exogenous Lipase --- p.20 / Chapter 1.10.1 --- Proteases --- p.22 / Chapter 1.10.2 --- Problems with Proteases --- p.24 / Chapter 1.10.3 --- Lipases --- p.25 / Chapter 1.10.4 --- Problems with Lipases --- p.26 / Chapter 1.11 --- Replacement of Sodium Salt in Food with Alternative Salts --- p.29 / Chapter 1.12 --- Objectives --- p.33 / Chapter 2 --- Development of Volatile Compounds in Sufu --- p.35 / Chapter 2.1 --- Introduction --- p.35 / Chapter 2.2 --- Materials and Method --- p.36 / Chapter 2.2.1 --- Sufu Production --- p.36 / Chapter 2.2.1.1 --- Preparation of Tofu --- p.36 / Chapter 2.2.1.2 --- Inoculation of Tofu --- p.37 / Chapter 2.2.1.2.1 --- The Mold Strain --- p.37 / Chapter 2.2.1.2.2 --- Spore Suspension --- p.38 / Chapter 2.2.1.2.3 --- Spore Count in Spore Suspension --- p.38 / Chapter 2.2.1.3 --- Preparation of Pehtze --- p.39 / Chapter 2.2.1.4 --- Brining and Aging --- p.41 / Chapter 2.2.2 --- Sampling of Sufu --- p.42 / Chapter 2.2.3 --- Flavor Analysis --- p.42 / Chapter 2.2.3.1 --- Simultaneous Steam Distillation-Solvent Extraction (SDE) --- p.42 / Chapter 2.2.3.2 --- Gas chromatography-mass spectrometry (GC-MS) Conditions --- p.43 / Chapter 2.2.3.3 --- Compound Identification and Quantification --- p.44 / Chapter 2.3 --- Results --- p.45 / Chapter 2.3.1 --- Evolution of Volatiles During Sufu Aging --- p.45 / Chapter 2.3.1.1 --- Esters --- p.46 / Chapter 2.3.1.2 --- Alcohols --- p.51 / Chapter 2.3.1.3 --- Aldehydes --- p.55 / Chapter 2.3.1.4 --- Ketones --- p.55 / Chapter 2.3.1.5 --- Other Nitrogen-containing Compounds --- p.59 / Chapter 2.3.1.6 --- Sulfur (S)-containing and Oxygen (O)-containing Compounds --- p.51 / Chapter 2.3.1.7 --- Pyrazines --- p.61 / Chapter 2.3.1.8 --- Miscellaneous Compounds --- p.63 / Chapter 2.3.2 --- Change in the Concentrations of Sufu Odorous Compounds with Time --- p.65 / Chapter 2.4 --- Discussion --- p.67 / Chapter 2.4.1 --- Quantitatively Important Volatile Components of Sufu --- p.67 / Chapter 2.4.2 --- Esters --- p.59 / Chapter 2.4.3 --- Alcohols --- p.72 / Chapter 2.4.3.1 --- 1-Hexanol --- p.72 / Chapter 2.4.3.2 --- Phenol and 2-Methoxyphenol --- p.74 / Chapter 2.4.4 --- Aldehydes --- p.75 / Chapter 2.4.4.1 --- Hexanal --- p.75 / Chapter 2.4.4.2 --- "(E,E)-2,4-Heptadienal" --- p.77 / Chapter 2.4.4.3 --- (E)-2-Heptenal --- p.78 / Chapter 2.4.4.4 --- Benzeneacetaldehyde --- p.79 / Chapter 2.4.5 --- Ketones --- p.80 / Chapter 2.4.5.1 --- 3-Hydroxy-2-Butanone --- p.81 / Chapter 2.4.6 --- Sulfur-Containing Compounds --- p.82 / Chapter 2.4.6.1 --- 3-(Methylthio)propanal --- p.82 / Chapter 2.4.7 --- Pentylfuran --- p.84 / Chapter 2.4.8 --- Naphthalene --- p.86 / Chapter 2.4.9 --- Contaminants and artifacts generated by A-SDE --- p.87 / Chapter 2.5 --- Conclusion --- p.92 / Chapter 3 --- Acceleration of Sufu Production with Exogenous Lipase Effect on Flavor Development --- p.95 / Chapter 3.1 --- Introduction --- p.95 / Chapter 3.2 --- Materials and Method --- p.96 / Chapter 3.2.1 --- Sufu Production --- p.96 / Chapter 3.2.2 --- The Addition of Lipases --- p.96 / Chapter 3.2.3 --- Sampling of Sufu --- p.97 / Chapter 3.2.4 --- Flavor Analysis --- p.97 / Chapter 3.2.5 --- Statistical Analysis of Sufu Flavor Compounds --- p.98 / Chapter 3.2.6 --- Proximate Analysis --- p.98 / Chapter 3.2.7 --- Freeze-Drying --- p.99 / Chapter 3.2.8 --- Statistical Analysis of Sufu Proximate Contents --- p.99 / Chapter 3.2.9 --- Sensory Evaluation of Experimental Sufu --- p.100 / Chapter 3.3 --- Results --- p.102 / Chapter 3.3.1 --- Experiment I ´ؤ Adding 0.01% (w/w) Lipase from Porcine Pancreas and Candida rugosa --- p.102 / Chapter 3.3.1.1 --- Esters --- p.104 / Chapter 3.3.1.2 --- Alcohols --- p.108 / Chapter 3.3.1.3 --- Aldehydes --- p.110 / Chapter 3.3.1.4 --- 3-Hydroxy-2-Butanone --- p.113 / Chapter 3.3.1.5 --- 3-(Methylthio)propanal --- p.114 / Chapter 3.3.1.6 --- 2-Pentylfuran --- p.115 / Chapter 3.3.1.7 --- Naphthalene --- p.115 / Chapter 3.3.2 --- Experiment II - Adding 0.02% Lipase from Porcine Pancreas and Candida rugosa --- p.117 / Chapter 3.3.2.1 --- Esters --- p.118 / Chapter 3.3.2.2 --- Alcohols --- p.123 / Chapter 3.3.2.3 --- Aldehydes --- p.125 / Chapter 3.3.2.4 --- 3-Hydroxy-2 -Butanone --- p.129 / Chapter 3.3.2.5 --- 3-(Methylthio)propanal --- p.129 / Chapter 3.3.2.6 --- 2-Pentylfuran --- p.131 / Chapter 3.3.2.7 --- Naphthalene --- p.131 / Chapter 3.3.3 --- Sensory Evaluation of Lipase-treated Sufu --- p.132 / Chapter 3.3.4 --- Proximate Composition of Sufu at Different Ages from the 3 Treatments --- p.134 / Chapter 3.3.4.1 --- Addition of 0.01%(w/w) Lipase to Sufu Aging Solution --- p.134 / Chapter 3.3.4.1.1 --- Crude Protein --- p.134 / Chapter 3.3.4.1.2 --- Crude Lipid --- p.135 / Chapter 3.3.4.1.3 --- Moisture --- p.138 / Chapter 3.3.4.1.4 --- Ash --- p.138 / Chapter 3.3.4.2 --- Addition of 0.02% (w/w) Lipase to Sufu Aging Solution --- p.141 / Chapter 3.3.4.2.1 --- Crude Protein --- p.141 / Chapter 3.3.4.2.2 --- Crude Lipid --- p.141 / Chapter 3.3.4.2.3 --- Moisture --- p.144 / Chapter 3.3.4.2.4 --- Ash --- p.144 / Chapter 3.4 --- Discussion --- p.147 / Chapter 3.4.1 --- Adding 0.01 % Lipase from Porcine Pancreas and Candida rugosa --- p.147 / Chapter 3.4.1.1 --- Comparison of Total Odorous Content --- p.147 / Chapter 3.4.1.2 --- Sensory Evaluation of Experimental Sufu --- p.147 / Chapter 3.4.2 --- Adding 0.02% Lipase from Porcine Pancreas and Candida rugosai --- p.150 / Chapter 3.4.2.1 --- Comparison of Total Odorous Content --- p.150 / Chapter 3.4.2.2 --- Sensory Evaluation of Experimental Sufu --- p.151 / Chapter 3.4.3 --- Summary of Sensory and TOC Results of Lipase Experiments --- p.153 / Chapter 3.4.4 --- Impact of Lipase Addition on Different Odorous Volatile Compounds --- p.153 / Chapter 3.4.4.1 --- Esters --- p.154 / Chapter 3.4.4.2 --- Alcohols --- p.155 / Chapter 3.4.4.3 --- Aldehydes --- p.157 / Chapter 3.4.4.4 --- 3-Hydroxy-2-Butanone --- p.159 / Chapter 3.4.4.5 --- 3-(Methylthio)propanal --- p.160 / Chapter 3.4.4.6 --- 2-Pentylfuran and Naphthalene --- p.161 / Chapter 3.4.5 --- Effect of Aging on Chemical Composition of Sufu --- p.161 / Chapter 3.4.5.1 --- Crude Protein --- p.161 / Chapter 3.4.5.2 --- Crude Lipid --- p.162 / Chapter 3.4.5.3 --- Ash --- p.163 / Chapter 3.4.6 --- Effect of Lipase Addition on Chemical Composition of Sufu --- p.163 / Chapter 3.4.7 --- Effect of Lipase Addition on Free Fatty Acid (FFA) Profiles --- p.164 / Chapter 3.4.8 --- Generation of Different Classes of Esters from Animal and Fungal Lipases --- p.168 / Chapter 3.5 --- Conclusion --- p.171 / Chapter 4 --- "Partial Substitution of Sodium Chloride with Potassium Chloride in Sufu Aging Solution - Effect on Proteolysis, Bacterial Growth and Flavor" --- p.174 / Chapter 4.1 --- Introduction --- p.174 / Chapter 4.2 --- Materials and Method --- p.175 / Chapter 4.2.1 --- Sufu Production --- p.175 / Chapter 4.2.2 --- Partial Substitution of NaCl with KC1 --- p.176 / Chapter 4.2.3 --- Sampling of Sufu --- p.176 / Chapter 4.2.4 --- Bacterial Count --- p.176 / Chapter 4.2.5 --- Total and Amino Nitrogen Contents in Sufu --- p.177 / Chapter 4.2.6 --- Sensory Evaluation of Experimental Sufu --- p.177 / Chapter 4.3 --- Results --- p.179 / Chapter 4.3.1 --- Microbial Growth --- p.179 / Chapter 4.3.2 --- Proteolysis --- p.181 / Chapter 4.3.2.1 --- Total Nitrogen Content (TN) --- p.181 / Chapter 4.3.2.2 --- Amino Nitrogen Content (AN) --- p.184 / Chapter 4.3.3 --- Sensory Evalutaion of Control and KCl-Substituted Sufu --- p.186 / Chapter 4.4 --- Discussion --- p.187 / Chapter 4.4.1 --- Microbial Growth --- p.187 / Chapter 4.4.2 --- Proteolysis --- p.189 / Chapter 4.4.3 --- Sensory Tests --- p.194 / Chapter 4.5 --- Conclusion --- p.198 / Chapter 5 --- Overal Conclusion --- p.199 / References --- p.204 / Appendix I --- p.228 / Appendix II --- p.229

"Ititu" is a concentrated fermented milk utilized by Borana pastoralists in Southern Ethiopia. The effect of types of container used (glass, fibrous), smoking (smoked, non-smoked) and whey withdrawal (whey, non-whey withdrawn) treatments on the microbiological and chemical compositions of the fermented milks were investigated over a storage period of 28 days. Microbiological results indicated that the type of container used had significant effect (p $>$ 0.05) on total bacterial count (TBC) and lactic acid bacterial counts (LAB) for Weeks 1, 2, 3 and 4 and on coliform count (COLI) for Weeks 3 and 4. These counts determined for the fermented milks in the glass containers were found to be significantly lower compared to those in the fibrous vessels. There was significant difference (p $>$ 0.05) in the overall proximate composition for container and whey withdrawal treatments compared to smoking treatment. / An increased breakdown of the major caseins ($ alpha sb{ rm s1}$ and $ beta$) over the storage period was indicated. / A significant increase was noted on the content of the free amino acids compared to the total amino acids over the storage period.

No description available.

No description available.

腐乳是中國傳統的黃豆發酵類製品，口感柔滑，風味獨特，與西方的芝士相似。多個世紀以來一直是中國的特色配菜和開胃小吃。以往對腐乳的研究只限於使用水蒸氣蒸餾法，溶劑抽提法，超臨界萃取法以及頂空萃取法提取其揮發性化合物，但它們卻有準備時間長、可能產生製造物、較低靈敏度、使用有機溶劑或需要精密的設備等的缺點。而固相微萃取方法(SPME)是集取樣、提取、濃縮三個步驟為一的提取方法。這是一個簡單、快速、溫和而且有相對靈敏度較高的方法。因此，這項研究的主要目標是開發一個快速的頂空固相微萃取方法，並配合氣相色譜-質譜聯用方法來提取和鑒定巿面上白腐乳的揮發性物質，並研究白腐乳整個發酵週期的理化的變化。 / 第一部份的研究首先對固相微萃取塗層(萃取頭)，提取溫度，提取時間，鹽濃度和水含量等參數進行優化。優化條件的結果如下:(1)樣本對鹽溶液(NaCl溶液(25%飽和濃度))的比例為1:2(w/v)，(2)用Divinylbenzene/Carboxen/ Polydimethylsiloxane 塗層的萃取頭，(3)在55°C的水浴進行30分鐘提取。 / 第二部份的研究是用氣相色譜-質譜聯用方法分析利用以上的方法提取的三種商業白腐乳的揮發性化合物。結果在三個樣品中共檢測出131揮發性化合物。樣品A、B和C，分別檢測出112、112和118種成份，他們均屬於不同的官能團。三種腐乳共有76種相同的化合物。其中包括11種由Chung等人於2005年確定的重要香味化合物。而醇類和酯類化合物的含量最為豐富。另外，許多酯類，醛類和芳香烴化合物都是首次在腐乳中發現的。總括而言，該部份實驗成功開發了一種廉價且溫和的提取技術，讓我們可以簡單及快速地從檢定出腐乳中多種揮發性化合物。 / 研究的最後部份是針對商業白腐乳在發酵(腐乳坯期)和老化(後加入紅酒和鹽水)時，揮發性化合物的種類及濃度和理化參數的變化進行了研究。結果顯示，主要的化學成分的濃度是在發酵及熟成過程中増加，同時新的化合物亦不斷地形成。由腐乳坯階段至36小時、60天、120天和180天的發酵期，分別有37、58、69、83和86種化合物形成。其中酯類及吡嗪佔大多數，其濃度亦不斷地增加。而且，大部份的重要香味化合物的濃度亦顯著地增加。另外，許多在黃酒和芝麻油檢測出來的揮發物也可以從腐乳中找到的。理化分析的結果顯示，水分含量沒有顯著變化，但蛋白質的含量在熟化期的首四個月顯著下降。相反，灰含量則在四個月顯著地增加。此研究為腐乳發酵和熟化過程中的揮發性成分和化學成分的變化提供了更多的資料，然而要進一步了解腐乳發酵對味道和口感的影響則需要更多感官測試方面的研究。 / Sufu is a traditional Chinese fermented product with a soft creamy cheese-like texture and a unique flavour. It has been widely consumed in China as an appetizer for centuries. Previous investigations on its volatile compounds using simultaneous steam distillation and solvent extraction (SDE), supercritical fluid extraction (SFE) or headspace extraction may suffer from drawbacks such as artifact formation, the use of organic solvents and the need for sophisticated equipment. An alternative Solid-phase Microextraction (SPME) method integrates sampling, extraction, concentration into a single step method. However, this technique is highly sensitive to experimental conditions, careful optimization would be required to ensure a good extraction performance. / Our primary objective in this study was to develop a quick volatile profiling method using the Headspace - Solid-phase Microextraction - Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) for subsequent studies on commercial products and their changes throughout the fermentation and ageing periods. Parameters including stationary phase (fiber coating), extraction temperatures, exposure times, concentration of salt and water content were optimized. / The optimal conditions found using the Divinylbenzene/Carboxen/ Polydimethylsiloxane (DVB/CAR/PDMS) fiber for sufu sample are (1) sample to 25% of (saturated) NaCl solution is 1:2 (w/v), (2) 30 min of extraction time at 55°C water bath. / The developed method was applied to study the volatile profile of three commercial brands of plain sufu. In total, 131 volatile compounds were detected in the headspace of the examined samples. Samples A, B and C have totals of 112, 112 and 118 compounds, respectively, and they belong to various chemical groups. Seventy-six compounds were found in common among the commercial samples. These included 11 out of the 14 aroma-impact compounds previously identified by Chung et al., 2005. Quantitatively, alcohols and esters were among the most abundant groups of compound found. Many esters, aldehydes and aromatic hydrocarbons compounds were first reported in this study. The results obtained by SPME were comparable to those obtained by SFE and SDE methods and at the same time it is cheaper and less labor intensive method in terms of the extraction and clean-up steps. In short, the developed HS-SPME method is an inexpensive, simple, rapid and mild extraction technique which allows the detection of a wide range of volatiles from sufu. / In the final part of the study, the changes of volatile profile and the physicochemical parameters of a commercially produced plain sufu were studied throughout its fermentation (pehtze period) and ageing (after wine & brine added) processes. The volatile profiles of the key ingredients, namely, yellow rice wine and sesame seed oil were also studied. In general, all the major chemical groups experienced an increase in concentration during ageing. Many new compounds were formed in the first few months of ageing. A total of 37, 58, 69, 83 and 86 compounds were identified in pehtze stage, days 0 (36 hour since bottling), 60, 120 and 180, respectively. Esters and pyrazines account for most of the quality difference. Their concentrations increased throughout the ageing period. Concentration for most of the aroma-impact compounds increased significantly throughout ageing. Many of the volatiles detected in the yellow rice wine and the sesame oil were found in common with the ageing or matured sufus (6th month). Proximate analysis showed that there were no significant changes in moisture content but a significant decline in both the lipid, protein contents were observed. On the other hand, the ash content was significantly increased in the first four months, but leveled off afterwards. While this study provides some more information to understand the changes in both volatile components and chemical composition during the fermentation and ageing processes, further studies will be needed to explain the flavour and textural changes. / Detailed summary in vernacular field only. / Detailed summary in vernacular field only. / Detailed summary in vernacular field only. / Detailed summary in vernacular field only. / Chiang, Tsz Kei Jackie. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2012. / Includes bibliographical references (leaves 153-195). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstracts also in Chinese. / Thesis Committee / Acknowledgements / Abstract --- p.I / 摘要 --- p.IV / Table of Contents --- p.VI / List of Tables --- p.XI / List of Figures --- p.XII / List of Abbreviations --- p.XIV / Chapter Chapter 1 --- Literature Review --- p.1 / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Sufu --- p.3 / Chapter 1.2.1 --- History and Background of Sufu --- p.3 / Chapter 1.2.2 --- Sufu Classification --- p.5 / Chapter 1.2.2.1 --- White Sufu --- p.5 / Chapter 1.2.2.2 --- Red Sufu --- p.5 / Chapter 1.2.2.3 --- Grey Sufu --- p.6 / Chapter 1.2.2.4 --- Other Types --- p.6 / Chapter 1.2.3 --- Manufacturing of Sufu --- p.7 / Chapter 1.2.4 --- Microbes Used in Sufu Fermentation --- p.10 / Chapter 1.2.5 --- Biochemical Changes during Sufu Ageing --- p.10 / Chapter 1.2.5.1 --- Protein Faction --- p.11 / Chapter 1.2.5.2 --- Lipid Fraction --- p.12 / Chapter 1.2.5.3 --- Carbohydrate Fraction --- p.12 / Chapter 1.2.6 --- Flavour Origin of Sufu --- p.13 / Chapter 1.2.7 --- Volatile Components of Sufu --- p.14 / Chapter 1.2.7.1 --- Alcohols --- p.14 / Chapter 1.2.7.2 --- Esters --- p.15 / Chapter 1.2.7.3 --- Aldehydes --- p.16 / Chapter 1.2.7.4 --- Furans --- p.17 / Chapter 1.2.7.5 --- Ketones --- p.17 / Chapter 1.2.7.6 --- Sulphur-containing Compounds --- p.18 / Chapter 1.2.8 --- Aroma-impact Compounds --- p.20 / Chapter 1.2.8.1 --- Aroma-impact Compounds in Sufu --- p.23 / Chapter 1.3 --- Flavor Extraction Techniques --- p.23 / Chapter 1.3.1 --- Headspace Methods --- p.24 / Chapter 1.3.1.1 --- Static Headspace Sampling --- p.25 / Chapter 1.3.1.2 --- Dynamic Headspace Sampling --- p.25 / Chapter 1.3.2 --- Solvent Extraction --- p.26 / Chapter 1.3.3 --- Steam Distillation Techniques --- p.27 / Chapter 1.3.3.1 --- Simultaneous Steam Distillation and Solvent Extraction (SDE) --- p.27 / Chapter 1.3.3.2 --- High-vacuum Distillation Techniques --- p.28 / Chapter 1.3.4 --- Supercritical Fluid Extraction Methods (SFE) --- p.28 / Chapter 1.3.5 --- Solid-phase Extraction (SPE) --- p.30 / Chapter 1.3.6 --- Solid-phase Microextraction (SPME) --- p.31 / Chapter 1.4 --- Objectives --- p.35 / Chapter Chapter 2 --- Optimization of Headspace Solid-phase Microextraction Conditions for the Determination of Volatile Compounds in Sufu --- p.36 / Chapter 2.1 --- Introduction --- p.36 / Chapter 2.2 --- Materials and Methods --- p.40 / Chapter 2.2.1 --- Materials --- p.40 / Chapter 2.2.1.1 --- Commercial Plain Sufu --- p.40 / Chapter 2.2.1.2 --- SPME Accessories --- p.40 / Chapter 2.2.2 --- Sample Preparation --- p.41 / Chapter 2.2.3 --- Optimization of Sample Preparation Method for HS-SPME-GC/MS Analysis --- p.41 / Chapter 2.2.3.1 --- Effect of Ionic Strength (NaCl Concentration) --- p.42 / Chapter 2.2.3.2 --- Optimization of Water Content --- p.42 / Chapter 2.2.4 --- Optimization of the Extraction Conditions for HS-SPME- GC/MS Analysis --- p.42 / Chapter 2.2.4.1 --- HS-SPME Procedures --- p.43 / Chapter 2.2.5 --- Gas Chromatography/Mass Spectrometry (GC/ MS) Conditions --- p.43 / Chapter 2.2.6 --- Identification and Quantification of Selected Volatiles in Sufu --- p.44 / Chapter 2.3 --- Results and Discussions --- p.46 / Chapter 2.3.1 --- Method Development --- p.46 / Chapter 2.3.1.1 --- Choice of Fibers --- p.46 / Chapter 2.3.1.2 --- Effect of Time --- p.48 / Chapter 2.3.1.3 --- Effect of Temperature --- p.49 / Chapter 2.3.1.4 --- Effect of Ionic Strength (NaCl Concentration) --- p.51 / Chapter 2.3.1.5 --- Effect of Water Content --- p.52 / Chapter 2.3.2 --- Application of the HS-SPME-GC/MS Method for the Analysis of Sufu Volatiles --- p.61 / Chapter 2.3.2.1 --- Alcohols --- p.62 / Chapter 2.3.2.2 --- Aldehydes --- p.63 / Chapter 2.3.2.3 --- Aliphatic Hydrocarbons --- p.64 / Chapter 2.3.2.4 --- Aromatic Hydrocarbons --- p.65 / Chapter 2.3.2.5 --- Esters --- p.67 / Chapter 2.3.2.6 --- Furans --- p.69 / Chapter 2.3.2.7 --- Ketones --- p.70 / Chapter 2.3.2.8 --- Pyrazines --- p.71 / Chapter 2.3.2.9 --- Sulphur-containing Compounds --- p.73 / Chapter 2.3.3 --- Comparison of Different Extraction Techniques --- p.74 / Chapter 2.4 --- Conclusion --- p.86 / Chapter Chapter 3 --- Changes in Volatile Constituents and Physicochemical Characteristics of Commercial Plain Sufu throughout the Fermentation and Ageing Process --- p.87 / Chapter 3.1 --- Introduction --- p.87 / Chapter 3.2 --- Materials and Methods --- p.90 / Chapter 3.2.1 --- Sufu Sampling --- p.90 / Chapter 3.2.2 --- Flavour Analysis --- p.90 / Chapter 3.2.2.1 --- Sample Preparation --- p.90 / Chapter 3.2.2.2 --- Solid-phrase Microextraction (SPME) --- p.91 / Chapter 3.2.2.3 --- Gas Chromatography/ Mass Spectrometry (GC/ MS) Conditions --- p.92 / Chapter 3.2.2.4 --- Identification and Quantification of Selected Volatiles in Sufu --- p.93 / Chapter 3.2.3 --- Proximate Analysis --- p.93 / Chapter 3.2.4 --- Statistical Analysis --- p.94 / Chapter 3.3 --- Results and Discussions --- p.95 / Chapter 3.3.1 --- Overall Finding --- p.95 / Chapter 3.3.2 --- Flavour Analysis of Sufu at Different Fermentation and Ageing Stages --- p.97 / Chapter 3.3.2.1 --- Alcohols --- p.97 / Chapter 3.3.2.2 --- Aldehydes --- p.99 / Chapter 3.3.2.3 --- Esters --- p.101 / Chapter 3.3.2.4 --- Furans --- p.104 / Chapter 3.3.2.5 --- Ketones --- p.105 / Chapter 3.3.2.6 --- Pyrazines --- p.107 / Chapter 3.3.2.7 --- Sulphur-containing Compounds --- p.108 / Chapter 3.3.2.8 --- Miscellaneous Compounds --- p.110 / Chapter 3.3.2.9 --- Aroma-impact Compounds --- p.111 / Chapter 3.3.3 --- Potential Volatile Flavour Contributors from the Key Ingredients (Yellow Rice Wine and Sesame Seed Oil) --- p.112 / Chapter 3.3.3.1 --- Volatile Compounds in Yellow Rice Wine --- p.113 / Chapter 3.3.3.2 --- Volatile Compounds in Sesame Seed Oil --- p.114 / Chapter 3.3.4 --- Proximate Composition of Sufu at Different Fermentation and Ageing Stages --- p.115 / Chapter 3.3.5 --- Overall Discussion --- p.144 / Chapter 3.4 --- Conclusion --- p.146 / Chapter Chapter 4 --- OverallConclusion --- p.148 / Chapter 4.1 --- Conclusions and Significance of the Study --- p.148 / Chapter 4.2 --- Future Work --- p.151 / References --- p.153 / Chapter Appendix A --- p.196 / Chapter Appendix B --- p.199