{"created":"2023-05-15T12:07:33.037403+00:00","id":12590,"links":{},"metadata":{"_buckets":{"deposit":"dda0d418-935d-4841-a545-f07548551ae2"},"_deposit":{"created_by":3,"id":"12590","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12590"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00012590","sets":["1523:1670"]},"author_link":["70099","70098","70101","70100"],"item_16_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Heating on the Aroma Components of Miso Soup"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"459","bibliographicPageStart":"453","bibliographicVolumeNumber":"60","bibliographic_titles":[{"bibliographic_title":"日本家政学会誌"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2010-10-05"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"The effects of heating on the aroma components of miso soup were investigated and are expressed by using odor-descriptive terms based on an evaluation of food odor. Aroma concentrtates prepared from a heated and unheated miso suspension were analyzed by gas chromatography-olfactometry(GC-O)and GC-mass spectrometry. The GC-O analysis confirmed that the number of detectable aroma components in the concentrate prepared from the heated miso suspension was less than in that prepared from the unheated miso suspension. The flavor dilution factor evaluated by an aroma extract dilution analysis showed that 4-hydroxy-2(or 5)-ethy1-5(or 2)-methyl-3(2H)-furanone contributed to the sweet aroma in the unheated miso suspension, while the mixed peak of methional and acetic acid contributed to the unpleasant aroma in the heated miso suspension most strongly.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"70100","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SUGAWARA, Etsuko"}]},{"nameIdentifiers":[{"nameIdentifier":"70101","nameIdentifierScheme":"WEKO"}],"names":[{"name":"HOSAKA, Yukiko"}]}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"社団法人日本家政学会"}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"copyright (c) 社団法人日本家政学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0913-5227","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学教育学部"}]},"item_16_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":[{}]},{"creatorNames":[{"creatorName":"保坂, 由貴子"}],"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":"jhej-v60n5p453-459.pdf","filesize":[{"value":"751.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jhej-v60n5p453-459.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/12590/files/jhej-v60n5p453-459.pdf"},"version_id":"6a93b869-007f-4a60-9fdc-e79b31c230cd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"味噌汁","subitem_subject_scheme":"Other"},{"subitem_subject":"香気成分","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱香気","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"加熱による味噌汁の香気成分の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加熱による味噌汁の香気成分の変化"}]},"item_type_id":"16","owner":"3","path":["1670"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-10-05"},"publish_date":"2010-10-05","publish_status":"0","recid":"12590","relation_version_is_last":true,"title":["加熱による味噌汁の香気成分の変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:31:43.662649+00:00"}