{"_buckets": {"deposit": "0d97c4c2-2588-408e-b063-883e5bbf4a33"}, "_deposit": {"id": "2002876", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002876"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002876", "sets": ["1642837917528", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "添加物の異なる黒糖の香気成分に関する研究(生物資源科学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on the aroma of different types of Kokuto (Department of Bioscience and Biotechnology)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "和田, 浩二", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "武島, 富貴子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "朝田, 尚吾", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "高野, 義彦", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "又吉, 悟", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "仲宗根, 洋子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Wada, Kouji", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Takeshima, Fukiko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Asada, Shogo", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Takano, Yoshihiko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Matayoshi, Satoru", "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_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "最終工程における添加物の異なる3種類の黒糖(オイル,オイルおよびシュガーエステル,シュガーエステル添加)の香気成分をガスクロマトグラフ分析および統計的手法を用いることにより解析することを試みた。香気濃縮物をガスクロマトグラフィーに供した結果,87個の定量可能なピークが得られ,黒糖の香りや発現に寄与すると考えられるピラジン類やフエノール類が検出された。しかしながら,添加物の違いによる特異的な成分は認められなかった。一方,87個の香気成分の全体的なパターンは類似していたが,添加物の違いにより黒糖サンプル間に特徴的なピークが認められ,また,香気総量においても異なる傾向を示した。さらに,パターン類似分析法を用いて添加物の異なる黒糖サンプルの定量値を解析した結果,それぞれの黒糖サンプルの香気プロファイルを明らかにすることが可能であった。", "subitem_description_type": "Other"}, {"subitem_description": "Three types of kokuto added oil, oil and sugar ester, and sugar ester in final process were prepared and their aroma profiles were analyzed by coupling of gas chromatographic data and pattern similarity analysis. In all Kokuto samples, about 120 peaks and shoulders were obtained, and the main 87 peaks were numbered. Therefore, the differences in three types of Kokuto were considered to be due to the integrated effects of a large number of volatile components. The quantitative values obtained from gas chromatograms were analyzed by pattern similarity analysis and the aroma profiles of three types of Kokuto could be characterized.", "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/20.500.12000/3847"}]}, "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": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1991-12-04", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "38", "bibliographicPageEnd": "276", "bibliographicPageStart": "271"}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00000161677.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002876/files/KJ00000161677.pdf"}, "version_id": "a747bf2a-bed5-4f33-ba78-cf36227869f1"}]}, "item_title": "添加物の異なる黒糖の香気成分に関する研究(生物資源科学科)", "item_type_id": "15", "owner": "1", "path": ["1642837917528", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3847", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002876", "relation": {}, "relation_version_is_last": true, "title": ["添加物の異なる黒糖の香気成分に関する研究(生物資源科学科)"], "weko_shared_id": -1}