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
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_324966 |
| Date | January 2004 |
| Contributors | Fung, Pui-kwan., Chinese University of Hong Kong Graduate School. Division of Food and Nutritional Sciences. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xiv, 178 leaves : ill. ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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