{"_buckets": {"deposit": "14b862a3-5a4d-4bc5-8435-d78ce97a1bec"}, "_deposit": {"id": "2002887", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002887"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002887", "sets": ["1642837917016", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "黒糖の香気成分に関する研究(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on the aroma of Kokuto (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "和田, 浩二", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "渡邊, 守", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "仲宗根, 洋子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Wada, Kouji", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Watanabe, Mamoru", "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": "黒糖の香りの客観的評価を目的として,製法の異なる3銘柄の黒糖およびその貯蔵試料を用い,化学成分分析,ガスクロマトグラフ分析および統計解析により各黒糖の香気プロファイルの特徴付けを試みた。化学成分(水分含量,pH,Brixおよび有機酸含量)からは製法の違いを特徴付けることは困難であったが,有機酸含量は貯蔵試料の品質判定の一因子になり得ると推定された。香気濃縮物の回収率は,旧式製法の黒糖およびその貯蔵試料で高かった。香気濃縮物をガスクロマトグラフィーに供した結果,23個の定量可能なピークが得られ,黒糖の香りの発現に寄与すると考えられるピラジン類やフェノール類が検出された。しかしながら,製法の違いによる特異的な成分は認められなかった。3銘柄の黒糖における23個の香気成分の全体的なパターンは類似していたが,個々のピーク定量値に関しては製法の違いにより特徴的なピークが多数存在した。貯蔵試料に関しても,製法の違いにより成分の増減傾向は異なっていた。ガスクロマトグラフィーにより得られた23ピークのうち22ピークの定量値をパターン類似分析法により解析した結果,製法の違いにより香気プロファイルが異なることが明らかとなった。", "subitem_description_type": "Other"}, {"subitem_description": "Two types of Kokuto (old manufacturing process; Kokuto A, new manufacturing process; Kokuto B and Kokuto C) were collected from the Kokuto mills in Okinawa and stored at room temperature for 7 to 8 months. Firstly, chemical characteristics (water content, pH, Brix and total organic acid content) were analyzed. In all standard samples, there were little differences in the chemical characteristics, but total organic acid content reduced in store samples compared with standard samples. Secondly, aroma concentrate of each Kokuto was carried out by gas chromatographic analysis. In all Kokuto samples, about 30 peaks and shoulders were obtained, and the main 23 peaks were numbered. Therefore, Kokuto aroma was considered to be due to the integrated effects of a large number of volatile components. Thirdly, aroma profiles of two types of Kokuto were analyzed by gas chromatographic data and statistical method (pattern similarity analysis). In case of 22 peaks as variables, the pattern similarities of Kokuto B and Kokuto C for Kokuto A were small. Consequently, the differences of aroma profiles in two types of Kokuto could be characterized by this method.", "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/20.500.12000/3858"}]}, "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": "1990-12-05", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "37", "bibliographicPageEnd": "47", "bibliographicPageStart": "41"}]}, "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": "KJ00000161638.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002887/files/KJ00000161638.pdf"}, "version_id": "7d0c34aa-ee4c-408e-a7d0-c3ad9fafaaec"}]}, "item_title": "黒糖の香気成分に関する研究(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837917016", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3858", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002887", "relation": {}, "relation_version_is_last": true, "title": ["黒糖の香気成分に関する研究(農芸化学科)"], "weko_shared_id": -1}