{"_buckets": {"deposit": "5826306c-3b73-4621-b1f3-75ac6e240037"}, "_deposit": {"id": "2016528", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2016528"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02016528", "sets": ["1642838255602", "1642838412624"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "[\u5831\u6587]\u30d3\u30fc\u30eb\u88fd\u9020\u5de5\u7a0b\u306b\u304a\u3051\u308b\u9999\u6c17\u6210\u5206\u306e\u5909\u5316\u306b\u3064\u3044\u3066", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "[ORIGINALS]Changes in aroma components during beer brewing process", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u5e73\u826f, \u662d", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u91d1\u57ce, \u6b63\u5409", 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"subitem_description_type": "Other"}, {"subitem_description": "Changes in aroma components during the brewing process were observed by a gas chromatog raphic method. The results were as follows; (1) Higher alcohols and ethyl acetate were produced at the beginning of the fermentation. Especially,i-amylalcohol was produced during fermentation, in the largest amount among aroma components, reaching 50 ppm after 7day. (2) Ethyl acetate,i-buthylalcohol and n-propylalcohol were produced to a level of approximately 10\uff5e20 ppm during fermentation. (3) Analyis of low-boiling point aroma components in commercial beer revealed that there were much difference in contents and the rate of the components among the brands tested. (4) The amount of dimethylsulfide reached the maximum after 4 days and then decreased with the progress of the fermentation. (5) Analysis of dimethylsulfide for commercial beer revealed that there were no differences in the amount formed among the brands tested, ranging from 30 ppb to 60 ppb. (6) The middle and high-boiling point aroma components such as isoamylacetate, ethyl caprate, ethyl laurate, phenylethyl alcohol, ethyl phenylacetate, ethyl myristate and ethyl palmitate were identified in the commercial beer.", "subitem_description_type": "Other"}, {"subitem_description": "\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u5357\u65b9\u8cc7\u6e90\u5229\u7528\u6280\u8853\u7814\u7a76\u4f1a"}, {"subitem_1522300295150": "en", "subitem_1522300316516": "The Society of Tropical Resources Technologists"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0912-9588"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN10236281"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "\u5357\u65b9\u8cc7\u6e90\u5229\u7528\u6280\u8853\u7814\u7a76\u4f1a\u8a8c = Journal of the society tropical resources technologists"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "1", "bibliographicPageEnd": "65", "bibliographicPageStart": "61", "bibliographicVolumeNumber": "4"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "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": "Vol4No1p61.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2016528/files/Vol4No1p61.pdf"}, "version_id": "92b06fdb-9836-48dc-9025-c19d6467597a"}]}, "item_title": "[\u5831\u6587]\u30d3\u30fc\u30eb\u88fd\u9020\u5de5\u7a0b\u306b\u304a\u3051\u308b\u9999\u6c17\u6210\u5206\u306e\u5909\u5316\u306b\u3064\u3044\u3066", "item_type_id": "15", "owner": "1", "path": ["1642838255602", "1642838412624"], "permalink_uri": "http://hdl.handle.net/20.500.12000/0002016528", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2014-10-26"}, "publish_date": "2014-10-26", "publish_status": "0", "recid": "2016528", "relation": {}, "relation_version_is_last": true, "title": ["[\u5831\u6587]\u30d3\u30fc\u30eb\u88fd\u9020\u5de5\u7a0b\u306b\u304a\u3051\u308b\u9999\u6c17\u6210\u5206\u306e\u5909\u5316\u306b\u3064\u3044\u3066"], "weko_shared_id": -1}