{"created":"2022-02-22T06:16:09.537589+00:00","id":2016528,"links":{},"metadata":{"_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":["1642838163960:1642838253200:1642838253649:1642838255602","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"[報文]ビール製造工程における香気成分の変化について","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":"平良, 昭","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"金城, 正吉","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"仲村, 毅","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"島袋, 勝","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"浮島, 明進","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"森川, 豊","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"外間, 政吉","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"屋嘉, 宗松","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"新垣, 昌光","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"石川, 雅弘","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"亀山, 朝幸","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"文吉, 康昭","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"TAIRA, Akira","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"KINJYO, Masayoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"NAKAMURA, Tsuyoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"SHIMABUKURO, Masaru","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"UKISHIMA, Meishin","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"MORIKAWA, Yutaka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"HOKAMA, Seikichi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"YAKA, Soumatsu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"ARAKAKI, Masamitsu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"ISHTKAWA, Masahiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"KAMEYAMA, Tomoyuki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"MATAYOSHI, Yasuaki","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_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_1522650717957":"ja","subitem_1522651041219":"南方資源利用技術研究会"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"ビール製造工程における各香気成分の変化について調べ,次のような結果が得られた.(1)発酵工程における高級アルコール及び酢酸エチル量の変化を調べた結果,高級アルコール及び酢酸エチルは発酵初期から生成がみられた.とくにイソアミルアルコールの生成が量的に多く,発酵7日目で約50ppmであった｡(2)発酵液中のn-プロピルアルコール,イソブチルアルコール及び酢酸エチル生成屋は､約10～20ppmの範囲であった.(3)各銘柄の市販ビール中の低沸点香気成分の組成は,各銘柄のビール間で異なっていることがわかった.(4)発酵液中のDMS量は,発酵4日目で最大値となり,以後発酵の進行とともに減少した.(5)各銘柄の市販ビール中のDMS量は,約30～60ppbの範囲内にあり,各銘柄間に大きな差異はなかった.(6)製品ビール中には酢酸イソアミル,n-カプリン酸エチル,n-カプリル酸エチル,ラウリン酸エチル,フェニル酢酸エチル,フェニルエチルアルコール,ミリスチン酸エチル及びパルミチン酸エチル等の中高沸点香気成分が同定された.","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 10～20 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":"論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"南方資源利用技術研究会"},{"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":"南方資源利用技術研究会誌 = 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","filename":"Vol4No1p61.pdf","mimetype":"application/pdf","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":"[報文]ビール製造工程における香気成分の変化について","item_type_id":"15","owner":"1","path":["1642838255602","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2014-10-26"},"publish_date":"2014-10-26","publish_status":"0","recid":"2016528","relation_version_is_last":true,"title":["[報文]ビール製造工程における香気成分の変化について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-22T06:16:12.847640+00:00"}