{"created":"2023-05-15T12:07:33.476563+00:00","id":12597,"links":{},"metadata":{"_buckets":{"deposit":"c09982e2-5ba6-4e4e-bc56-8f0a45a15078"},"_deposit":{"created_by":3,"id":"12597","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12597"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00012597","sets":["1523:1670"]},"author_link":["70130","70131"],"item_16_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Change in Aroma Components of Miso with Aging"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-12-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"1097","bibliographicPageStart":"1093","bibliographicVolumeNumber":"38","bibliographic_titles":[{"bibliographic_title":"日本食品工業学会誌"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2010-10-13"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"Aroma concentrates were prepared from rice mold (kome kouji), cooked soy beans and\nmiso at diferent stage of aging by a method with a porous polymer column. They were\nanalyzed by GC and GC-MS. HEMF (4-hydroxy-2 (or 5)-ethy1-5 (or2)-methyl-3 (2H)-furanone)contributing to the sweet aroma of miso was not identified in rice mold, cooked soybeans and miso immediately after miso mash. HEMF was identified in miso aged for 30 days after miso mash, and increased gradually with aging. Maltol and HDMF (4-hydroxy-2, 5-dimethyl-3 (2H)-furanone) with sweet aroma were identified in cooked soybeans, and\ndid not increased during aging. HEMF was considered to be made by yeast, and maltol and HDMF were considered to be generated by amino-Carbonyl reaction in cooked soybeans.\nThe aroma compounds remarkably increased with aging of miso were 4 aliphatic alcohols, 5 aromatics, 5 aliphatic ethyl esters and 3 others (methionol, 5-methyl-2-furfural and HEMF). They were considered to be responsible for the formation of miso-like aroma during aging.\nみその甘い香気に寄与する重要な香気成分であるHEMFの熟成期間中の生成や定量的な変化を他の甘いカラメル様の香気を持つ成分の変化と比較検討してHEMFのみそ香気における重要性を一層明確にし,さらに熟成期間中に増加する他の香気成分についても併せて検討してみそ様の香気生成に関与する成分を明らかにしたいと考えた.そこでみその原料となる米麹と蒸煮大豆及び仕込直後から製品のみそとなる120日後までに30日間隔で5回採取した試料からポーラスポリマーを用いたカラム濃縮法で香気濃縮物を調製し,GCおよびGC-MS分析をして検討した.\n(1) HEMFは蒸煮大豆,米麹及び仕込直後には全く検出されなかったが,30日後には2.31ppm になり,熟成中に生成することが確認された.よってHEMFはしょうゆ同様酵母により生産され,みそ様の香気生成に重要な役割を持つと推定された.\n(2)みそから検出されている他の甘い香気成分である\nMaltol　と　HDMFは蒸煮大豆から同定され,熟成中に\n増加が見られなかったことから,大豆を蒸煮した時のア\nミノ-カルボニル反応により生成したと考えられた.(3)熟成中に生成し,増加したHEMF以外の香気成分は脂肪族アルコール4種,芳香族化合物5種,高級脂肪酸のエチルエステル5種とMethionol,5-Methy1-2-furfuralであった.これらの成分も熟成中のみそ様の香気生成に関与していると考えられた.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"70131","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SUGAWARA, Etsuko"}]}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright© 社団法人 日本食品科学工学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0029-0394","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":[{}]}]},"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":"nskg-v38n12p1093-1097.pdf","filesize":[{"value":"437.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nskg-v38n12p1093-1097.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/12597/files/nskg-v38n12p1093-1097.pdf"},"version_id":"e69dfe4e-ebdc-4328-ba5e-0cae3498a3f8"}]},"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":"みそ熟成中の香気成分の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"みそ熟成中の香気成分の変化"}]},"item_type_id":"16","owner":"3","path":["1670"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-10-13"},"publish_date":"2010-10-13","publish_status":"0","recid":"12597","relation_version_is_last":true,"title":["みそ熟成中の香気成分の変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:31:26.815147+00:00"}