{"created":"2022-01-27T02:37:32.443690+00:00","id":2002747,"links":{},"metadata":{"_buckets":{"deposit":"e21ced48-4c09-47f8-90fa-5cf94bf4b56f"},"_deposit":{"id":"2002747","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002747"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002747","sets":["1642837622505:1642837905044:1642837920199","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"沖縄産カチワリ黒糖の貯蔵に伴うフレーバーの変化","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Changes in the flavor characteristics of Kokuto during Storage","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"和田, 浩二","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"奥, 由香里","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"平敷, 兼清","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"与那覇, 恵","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"玉村, 隆子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"仲宗根, 洋子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Wada, Koji","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Oku, Yukari","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Heshiki, KaneSumi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Yonaha, Megumi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tamamura, TaKako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Nakasone, Yoko","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"黒糖"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"フレーバー"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"パターン類似率"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Kokuto"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"flavor"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"pattern similarity"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"沖縄産カチワリ黒糖の貯蔵に伴うフレーバーの変化を明らかにするために2種類の包装形態の4銘柄の黒糖を用い, 貯蔵0日をコントロールとし6カ月および10カ月後の各サンプルの香気成分, 色彩および官能特性の変化を分析した。なお, 貯蔵温度は20℃とした。コントロールの香気濃縮物をガスクロマトグラフィーに供した結果, 定量可能な103個のピークが得られた。これらの定量値をパターン類似分析法により解析した結果, コントロール間の香気プロファイルは製糖法だけでなく, 銘柄の違いにも起因することが示唆された。一方, 貯蔵に伴いガスクロマトグラム上では多数の成分の消長が観察されたが, これらの成分から直接貯蔵中の変化を特徴付けることは不可能であった。貯蔵サンプルの香気プロファイルをパターン類似分析法により解析した結果, 貯蔵10カ月では包装の違いにより類似率に差が認められた。また, 貯蔵に伴う色彩変化は銘柄に依存しており, 橙色もしくは黄緑色側に移行する傾向を示した。官能検査により貯蔵サンプルの品質評価を行った結果, 製糖法, 銘柄および包装形態にかかわらず固さについて有意差が認められた。","subitem_description_type":"Other"},{"subitem_description":"Four varieties of Kokuto with 2 kinds of package were collected from the Kokuto mills in Okinawa and stored at 20℃ for 6 or 10 months. The flavor characteristics of storage samples for each control were examined by using gas chromatography, colorimetry, sensory evaluation and statistical methods. In all samples, about 195 peaks and shoulders were obtained, and the main 103 peaks were numbered. Firstly, the aroma profiles of 4 varieties of Kokuto were characterized by pattern similarity analysis. The changes in the quantitative values of many peaks were observed after storage for 6 and 10 months, but it is impossible to evaluate the differences in the qualities among storage samples by only these values. The pattern similarities of these storage samples for each control were caluculated. The similarites of 10 months storage samples for control were different between the packages. On the other hand, the changes in hue after storage for 10 months were independent on the packages. The sensory evaluation was carried out after storage for 10 months by the pair test. The significant differences (P<0.001) for control in all storage samples were found in respect of hardness.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3718"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"44","bibliographicPageEnd":"305","bibliographicPageStart":"299"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000161839.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002747/files/KJ00000161839.pdf"},"version_id":"8b0c5b03-fb96-4afc-a46a-71a0be2ad631"}]},"item_title":"沖縄産カチワリ黒糖の貯蔵に伴うフレーバーの変化","item_type_id":"15","owner":"1","path":["1642837920199","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002747","relation_version_is_last":true,"title":["沖縄産カチワリ黒糖の貯蔵に伴うフレーバーの変化"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:40:39.880708+00:00"}