東華大學圖書館 |

Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach./
作者:	He, Wenmeng.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	204 p.
附註:	Source: Dissertations Abstracts International, Volume: 81-05, Section: B.
Contained By:	Dissertations Abstracts International81-05B.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27662482
ISBN:	9781392869338

Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach.
He, Wenmeng.

Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 204 p.

Source: Dissertations Abstracts International, Volume: 81-05, Section: B.

Thesis (Ph.D.)--The Chinese University of Hong Kong (Hong Kong), 2019.

This item is not available from ProQuest Dissertations & Theses.

Sufu is a type of solid-state fermented soybean curd with a strong flavor and a soft, creamy texture. Generally, production of commercial sufu involves preparation of tofu cubes, inoculation tofu with microorganisms to prepare pehtze, salting of pehtze, and aging in bottles with dressing mixtures. According to processing technologies, sufu products can be classified into mold-fermented, bacterial-fermented, naturally fermented, and enzyme-ripened sufu. Thus, various kinds of sufus can dramatically differ in the properties of sensory, physicochemical, and flavor. To distinguish the quality differences of sufu products, various methods have been established. However, studies on the quantitative descriptive analysis (QDA) and flash profile (FP) sensory evaluation methods in profiling of the sensory properties of commercial red sufus, as well as their correlations with instrumental parameters of red commercial sufus, are limited. Furthermore, the dynamic changes of physicochemical parameters, flavor compounds, enzymes activities, microbiota profiles including both bacterial and fungal communities and all their correlations of naturally fermented sufu products are unrevealed.Therefore, the objectives of this study were to (1) develop a lexicon for red sufus by QDA; (2) compare QDA and FP in profiling the sensory properties of commercial red sufu; (3) compare the efficiency of QDA and FP when correlating with instrumental parameters of red sufus; (4) explore correlations between dynamic changes of enzyme activities and targeted volatile compounds (TVCs) of the plain sufu during natural fermentation; (5) explore core functional microbiota related with flavor compounds of the plain sufu during natural fermentation.As a result, a lexicon was developed for red sufus by ten trained panelists using QDA, which includes a red appearance; alcohol-like, fish-like, soy sauce-like, and sulfur-like odor/aroma; adhesiveness, roughness, wetness, and hardness texture; salty, umami, sweet, soybean-like, and soy sauce-like taste/flavor; and salty aftertaste.FP appeared to be an efficient alternative method to evaluate an array of red sufu products faster than QDA based on comparison results of their panel performance, confidence ellipse, RV coefficient, sensory map and practical application.In addition, correlations between the sensory properties obtained by QDA, FP and instrumental parameters of 12 commercial red sufus were explored. Both the QDA multiple factor analysis (MFA) and FP MFA explained the sensory, chemistry, color, TVCs, and texture data, and well indicated that these data sets were well correlated. It was also determined that sensory attributes could be predicted from instrumental measurements. Pearson correlation coefficients between the aroma/flavor sensory attributes and TVCs illustrated that the sulfur-like aroma was an essential attribute of red sufus, and it might represent a comprehensive combination of TVCs.What is more, the MFA of the data sets including physiochemical properties, 14 TVCs, and enzymatic activities revealed that the plain sufus from different fermented stages could be distinguished based on these properties. The partial least squares regression (PLSR) and heatmap of Pearson correlation analysis between enzymatic activities and the 14 TVCs indicated that esterase and protease activity contributed to the formation of the three high molecular weight esters namely ethyl dodecanoate, ethyl (Z)-9- octadecenoate, and ethyl (Z, Z)-9,12-octadecadienoate.Finally, the PCA, MFA, and PLSR results of flavor compounds (17 free amino acids (FAAs), 21 fatty acids (FA), and 14 TVCs), microbiota profiles of a natural fermented plain sufu indicated that they varied significantly during production fo the naturally fermented plain sufu. Furthermore, based on Pearson correlation coefficients (r) and variable importance for predictive components (VIP) values between the microbiota profiles and the flavor compounds, nine bacterial (Bacillus, Enterobacter, Lactobacillus, Sphingobacterium, Stenotrophomonas, Tetragenococcus, Trabulsiella, Unclassified, and Weissella) and six fungal (Alternaria, Sterigmatomyces, Actinomucor, Fusarium, Debaryomyces, and Candida) genera were identified as core functional microbiota significantly affecting the production of flavor compounds during the plain sufu fermentation.The findings could help characterization of sufu products using both traditional and rapid sensory descriptive analysis as well as innovation of sufu productions based on core functional enzymes, bacterial and fungal genera selected in this research.

ISBN: 9781392869338Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Sufu

Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach.
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245 1 0 $a Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach.
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506 $a This item is not available from ProQuest Dissertations & Theses.
520 $a Sufu is a type of solid-state fermented soybean curd with a strong flavor and a soft, creamy texture. Generally, production of commercial sufu involves preparation of tofu cubes, inoculation tofu with microorganisms to prepare pehtze, salting of pehtze, and aging in bottles with dressing mixtures. According to processing technologies, sufu products can be classified into mold-fermented, bacterial-fermented, naturally fermented, and enzyme-ripened sufu. Thus, various kinds of sufus can dramatically differ in the properties of sensory, physicochemical, and flavor. To distinguish the quality differences of sufu products, various methods have been established. However, studies on the quantitative descriptive analysis (QDA) and flash profile (FP) sensory evaluation methods in profiling of the sensory properties of commercial red sufus, as well as their correlations with instrumental parameters of red commercial sufus, are limited. Furthermore, the dynamic changes of physicochemical parameters, flavor compounds, enzymes activities, microbiota profiles including both bacterial and fungal communities and all their correlations of naturally fermented sufu products are unrevealed.Therefore, the objectives of this study were to (1) develop a lexicon for red sufus by QDA; (2) compare QDA and FP in profiling the sensory properties of commercial red sufu; (3) compare the efficiency of QDA and FP when correlating with instrumental parameters of red sufus; (4) explore correlations between dynamic changes of enzyme activities and targeted volatile compounds (TVCs) of the plain sufu during natural fermentation; (5) explore core functional microbiota related with flavor compounds of the plain sufu during natural fermentation.As a result, a lexicon was developed for red sufus by ten trained panelists using QDA, which includes a red appearance; alcohol-like, fish-like, soy sauce-like, and sulfur-like odor/aroma; adhesiveness, roughness, wetness, and hardness texture; salty, umami, sweet, soybean-like, and soy sauce-like taste/flavor; and salty aftertaste.FP appeared to be an efficient alternative method to evaluate an array of red sufu products faster than QDA based on comparison results of their panel performance, confidence ellipse, RV coefficient, sensory map and practical application.In addition, correlations between the sensory properties obtained by QDA, FP and instrumental parameters of 12 commercial red sufus were explored. Both the QDA multiple factor analysis (MFA) and FP MFA explained the sensory, chemistry, color, TVCs, and texture data, and well indicated that these data sets were well correlated. It was also determined that sensory attributes could be predicted from instrumental measurements. Pearson correlation coefficients between the aroma/flavor sensory attributes and TVCs illustrated that the sulfur-like aroma was an essential attribute of red sufus, and it might represent a comprehensive combination of TVCs.What is more, the MFA of the data sets including physiochemical properties, 14 TVCs, and enzymatic activities revealed that the plain sufus from different fermented stages could be distinguished based on these properties. The partial least squares regression (PLSR) and heatmap of Pearson correlation analysis between enzymatic activities and the 14 TVCs indicated that esterase and protease activity contributed to the formation of the three high molecular weight esters namely ethyl dodecanoate, ethyl (Z)-9- octadecenoate, and ethyl (Z, Z)-9,12-octadecadienoate.Finally, the PCA, MFA, and PLSR results of flavor compounds (17 free amino acids (FAAs), 21 fatty acids (FA), and 14 TVCs), microbiota profiles of a natural fermented plain sufu indicated that they varied significantly during production fo the naturally fermented plain sufu. Furthermore, based on Pearson correlation coefficients (r) and variable importance for predictive components (VIP) values between the microbiota profiles and the flavor compounds, nine bacterial (Bacillus, Enterobacter, Lactobacillus, Sphingobacterium, Stenotrophomonas, Tetragenococcus, Trabulsiella, Unclassified, and Weissella) and six fungal (Alternaria, Sterigmatomyces, Actinomucor, Fusarium, Debaryomyces, and Candida) genera were identified as core functional microbiota significantly affecting the production of flavor compounds during the plain sufu fermentation.The findings could help characterization of sufu products using both traditional and rapid sensory descriptive analysis as well as innovation of sufu productions based on core functional enzymes, bacterial and fungal genera selected in this research.
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