{"created":"2023-05-15T12:06:43.213721+00:00","id":11612,"links":{},"metadata":{"_buckets":{"deposit":"481c18c3-1f94-4758-a28f-9d59f3c5b1db"},"_deposit":{"created_by":3,"id":"11612","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"11612"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00011612","sets":["1523:1528:1591:1619:1902"]},"author_link":["81994","81995"],"item_41_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-10-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"84","bibliographicPageStart":"79","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"岩手大学教育学部研究年報 = Annual report of the Faculty of Education, University of Iwate"}]}]},"item_41_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2008-03-07"}]},"item_41_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"HEMFは，味噌や醤油の製造に共通して使用される，酵母Zygosaccharomyces属はもちろん，Candida属Saccharomyces属などによっても発酵条件によって生合成されることが報告された。そこで味噌や醤油と同様に麹かびを用いSaccharomyces属の酵母による発酵をへて製造される清酒の香気の特徴をHEMFの有無を中心に検討した。清酒の香気濃縮物はカラム濃縮法によって調製し，これを分析するとともに，シリカゲルカラムクロマトグラフィーによる分画やGC-MS分析にはマスフラグメントグラフィも行って詳細にHEMFを検策したが，清酒香気成分としての存在は確認できなかった。清酒の香気成分として濃度も高く，特徴的な成分は2-phenyl-1-ethanol，2-phenyl-1-ethyl acetate，ethyl 4-hydroxybutanoate，低級脂肪酸のエチルエステルであるethyl hexanote，ethyl octanoateであった。これらは味噌や醤油の大豆発酵食品では検出されないか，または少量しか検出されておらず，大豆発酵食品とは異なる清酒の香気を特徴づける成分であった。","subitem_description_type":"Other"}]},"item_41_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"SUGAWARA, Etsuko"}]}]},"item_41_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15113/00011606","subitem_identifier_reg_type":"JaLC"}]},"item_41_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岩手大学教育学部"}]},"item_41_source_id_25":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN00017940","subitem_source_identifier_type":"NCID"}]},"item_41_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0367-7370","subitem_source_identifier_type":"ISSN"}]},"item_41_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学教育学部"}]},"item_41_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"菅原, 悦子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-14"}],"displaytype":"detail","filename":"erar-v53n1p79-84.pdf","filesize":[{"value":"572.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"erar-v53n1p79-84.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/11612/files/erar-v53n1p79-84.pdf"},"version_id":"7dd99edc-dcdb-4d39-944f-67f2fe04ece0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"香気成分","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆発酵食品","subitem_subject_scheme":"Other"},{"subitem_subject":"清酒","subitem_subject_scheme":"Other"},{"subitem_subject":"HEMF","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"大豆発酵食品と清酒の香気組成の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆発酵食品と清酒の香気組成の比較"},{"subitem_title":"Comparison of Compositions of Aroma Components in the Food Produced from Fermented Soybeans and Sake","subitem_title_language":"en"}]},"item_type_id":"41","owner":"3","path":["1902"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-03-07"},"publish_date":"2008-03-07","publish_status":"0","recid":"11612","relation_version_is_last":true,"title":["大豆発酵食品と清酒の香気組成の比較"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T15:14:30.129006+00:00"}