{"created":"2023-05-15T12:07:33.104984+00:00","id":12591,"links":{},"metadata":{"_buckets":{"deposit":"158d3de8-6cce-4307-8f82-9e530089e108"},"_deposit":{"created_by":3,"id":"12591","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12591"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00012591","sets":["1523:1670"]},"author_link":["70104","70102","70103","70105"],"item_16_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Solid-phase Microextraction Analysis of the Headspace Volatiles from Heated Miso Soup"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"552","bibliographicPageStart":"545","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 deterioration in aroma of miso soup by heating was evaluated by analyzing the change in headspace volatiles by the solid-phase microextraction method. The number of flavor components detected by gas chromatography-olfactometry increased when the miso suspension was heated to 80℃, more than 3 times the number at room temperature. However, about 40% of these volatiles could not be detected after heating at 80℃ for 3 min. 3-Methyl-1-butanol, one of the main flavor components of miso soup, was greatly decreased at the initial stage of heating. Methional contributed to the aroma degradation, being newly formed and increased by heating at 80℃. 4-Hydroxy-2(or 5)-ethy1-5(or2)- methyl-3(2H)-furanone(HEMF), which is an important flavor component of miso soup, was decomposed by heating at 80℃, with 2,3-hexanedione and 3.4-hexanedione being identified as the HEMF degradation products.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"70104","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SUGAWARA, Etsuko"}]},{"nameIdentifiers":[{"nameIdentifier":"70105","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-v60n6p545-552.pdf","filesize":[{"value":"800.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jhej-v60n6p545-552.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/12591/files/jhej-v60n6p545-552.pdf"},"version_id":"9a277736-f911-4767-8956-d10d7dcdaa87"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"固相マイクロ抽出法","subitem_subject_scheme":"Other"},{"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":"固相マイクロ抽出法を用いた加熱による味噌汁のヘッドスペース成分変化の解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"固相マイクロ抽出法を用いた加熱による味噌汁のヘッドスペース成分変化の解析"}]},"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":"12591","relation_version_is_last":true,"title":["固相マイクロ抽出法を用いた加熱による味噌汁のヘッドスペース成分変化の解析"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:31:34.531938+00:00"}