Yeung Chi-wang. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 128-144). / 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.xiii / Chapter Chapter 1 --- Introduction --- p.1 / Chapter Chapter 2 --- Literature review --- p.3 / Chapter 2.1 --- Nutritional facts of fish --- p.3 / Chapter 2.2 --- Aroma of fish --- p.5 / Chapter 2.2.1 --- Carbonyls and alcohols --- p.6 / Chapter 2.2.2 --- Sulphur-containing compounds --- p.7 / Chapter 2.2.3 --- Bromophenols --- p.9 / Chapter 2.2.4 --- Hydrocarbons --- p.9 / Chapter 2.2.5 --- Off flavor in fish --- p.9 / Chapter 2.2.6 --- Autoxidation of fish meat --- p.10 / Chapter 2.2.7 --- (Z)-4-heptenal in cooked and stored fish --- p.10 / Chapter 2.2.8 --- Volatile acids --- p.11 / Chapter 2.3 --- Salted-dried fish in Hong Kong --- p.11 / Chapter 2.3.1 --- Salted-dried fish used in this study --- p.13 / Chapter 2.3.2 --- Salting methods of the salted-dried fish used in this study --- p.14 / Chapter 2.3.3 --- Salting method used in Tai O --- p.15 / Chapter 2.4 --- Aroma analysis --- p.19 / Chapter 2.4.1 --- Extraction methods --- p.19 / Chapter 2.4.1.1 --- Steam distillation methods --- p.20 / Chapter 2.4.1.2 --- Solvent extraction methods --- p.22 / Chapter 2.4.1.3 --- Headspace methods --- p.22 / Chapter 2.4.2 --- Screening of important aroma contributing volatile compounds --- p.23 / Chapter 2.5 --- Overview --- p.26 / Chapter Chapter 3 --- Method Development --- p.28 / Chapter 3.1 --- Introduction --- p.28 / Chapter 3.2 --- Methodology --- p.29 / Chapter 3.2.1 --- Reproducibility of injection mode --- p.29 / Chapter 3.2.2 --- Optimization of the sample preparation procedure --- p.29 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry coupled with cooled injection system (GC-MS-CIS) --- p.30 / Chapter 3.3 --- Results and discussion --- p.31 / Chapter 3.3.1 --- Reproducibility of the cooled injection system --- p.31 / Chapter 3.3.2 --- Efficiency of different injection modes --- p.33 / Chapter 3.3.3 --- Optimal equilibrium Time --- p.33 / Chapter 3.3.4 --- Conclusion --- p.37 / Chapter Chapter 4 --- Volatile compounds in the headspace of salted-dried fish --- p.38 / Chapter 4.1 --- Introduction --- p.38 / Chapter 4.2 --- Materials and Methods --- p.39 / Chapter 4.2.1 --- Sample preparation --- p.39 / Chapter 4.2.2 --- Headspace analysis and gas chromatography-mass spectrometry (GC-MS) --- p.42 / Chapter 4.2.3 --- "Identification, quantification and odor activity values (OAV) of compounds" --- p.43 / Chapter 4.2.4 --- Statistical analysis --- p.44 / Chapter 4.3 --- Results and discussion --- p.45 / Chapter 4.3.1 --- Headspace profiles of three salted-dried fishes in Hong Kong --- p.45 / Chapter 4.3.1.1 --- Aldehydes and alcohols --- p.63 / Chapter 4.3.1.2 --- Hydrocarbons and ketones --- p.66 / Chapter 4.3.1.3 --- Nitrogen- (N-)containing and sulfur- (S-)containing compounds --- p.68 / Chapter 4.3.1.4 --- "Esters, furans and pyrazines" --- p.72 / Chapter 4.3.1.5 --- "Acids, pyrroles and pyridine" --- p.73 / Chapter 4.3.1.6 --- Important aroma contributing compounds in salted-dried fish --- p.74 / Chapter 4.3.2 --- Influence of steaming on the salted-dried fish headspace --- p.75 / Chapter 4.3.3 --- Difference in the headspace of salted-dried fish purchased between the first and second year --- p.76 / Chapter 4.3.4 --- Influence of salting methods on the salted-dried fish aroma --- p.76 / Chapter 4.3.5 --- Difference between salted-dried fish purchased at Sai Wan and Tai O --- p.78 / Chapter 4.3.6 --- Difference between salted-dried fish produced from difference fish species --- p.78 / Chapter 4.4 --- Conclusion --- p.79 / Chapter Chapter 5 --- Aroma active compounds in salted-dried fish --- p.81 / Chapter 5.1 --- Introduction --- p.81 / Chapter 5.2 --- Materials and Methods --- p.82 / Chapter 5.2.1 --- Sample preparation --- p.82 / Chapter 5.2.2 --- Gas chromatography static headspace analysis and olfactometry GC-SHA-O and aroma extract dilution analysis (AEDA) --- p.84 / Chapter 5.2.3 --- Compound identification --- p.85 / Chapter 5.2.4 --- Calculation of flavor dilution (FD) factor --- p.85 / Chapter 5.3 --- Results and discussion --- p.86 / Chapter 5.3.1 --- Aroma active compounds in salted-dried fish --- p.86 / Chapter 5.3.1.1 --- Strong and Potent aromas --- p.87 / Chapter 5.3.1.2 --- Roasted aromatic aromas --- p.94 / Chapter 5.3.1.3 --- Floral aromas --- p.95 / Chapter 5.3.1.4 --- Vegetative aromas --- p.96 / Chapter 5.3.1.5 --- Penetrating aromas --- p.97 / Chapter 5.3.1.6 --- Common aromas --- p.98 / Chapter 5.3.2 --- Characteristic of aroma active compounds between steamed and non-steamed salted-dried fish --- p.99 / Chapter 5.3.3 --- Differences in aroma active compounds between regular and delayed salted-dried fish --- p.100 / Chapter 5.3.4 --- Characteristic aroma of different species of salted-dried fish --- p.105 / Chapter 5.3.5 --- Characteristic aroma of salted-dried fish purchased at Sai Wan and Tai O --- p.108 / Chapter 5.3.6 --- Characteristic aroma of salted-dried fish purchased in 2001 and 2002 --- p.108 / Chapter 5.4 --- Conclusion --- p.108 / Chapter Chapter 6 --- Important volatile compounds in salted-dried fish --- p.112 / Chapter 6.1 --- Comparison between OAV and SHA-O --- p.112 / Chapter 6.2 --- Overall conclusion --- p.114 / Chapter 6.2.1 --- Effects of steaming on salted-dried fish aroma --- p.114 / Chapter 6.2.2 --- Effects of salting methods on salted-dried fish aroma --- p.117 / Chapter 6.2.3 --- Characteristics aroma of salted-dried fish prepared from different fish species --- p.120 / Chapter 6.2.4 --- Characteristics aroma of salted-dried fish purchased from different locations --- p.120 / Chapter 6.2.5 --- Characteristics aroma of salted-dried fish purchased from different periods --- p.125 / References --- p.128 / Appendix --- p.145
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_325355 |
| Date | January 2005 |
| Contributors | Yeung, Chi-wang., Chinese University of Hong Kong Graduate School. Division of Biology. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xviii, 196 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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