{"created":"2022-02-22T07:21:14.951370+00:00","id":2016957,"links":{},"metadata":{"_buckets":{"deposit":"78e3b366-606d-40f3-9017-4a1b10e163a7"},"_deposit":{"id":"2016957","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2016957"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02016957","sets":["1642838163960:1642838308020:1642838308479:1642838337527","1642838403551:1642838412624"]},"author_link":[],"control_number":"2016957","item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"\u9999\u6c17\u3092\u5f37\u5316\u3057\u305f\u9ed2\u7cd6\u306e\u88fd\u9020\u6280\u8853\u958b\u767a","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Manufacturing process development of aroma-enriched non-centrifugal brown sugar \u201cKokuto\u201d","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"\u5e83\u702c, \u76f4\u4eba","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u524d\u7530, \u525b\u5e0c","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u7167\u5c4b, \u4eae","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u9ad8\u826f, \u5065\u4f5c","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u548c\u7530, \u6d69\u4e8c","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"\u3072\u308d\u305b, \u306a\u304a\u3068","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"\u307e\u3048\u3060, \u3054\u3046\u304d","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"\u3066\u308b\u3084, \u308a\u3087\u3046","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"\u305f\u304b\u3089, \u3051\u3093\u3055\u304f","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"\u308f\u3060, \u3053\u3046\u3058","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Hirose, Naoto","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Maeda, Goki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Takara, Kensaku","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Wada, Koji","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":"\u6c96\u7e04\u8fb2\u696d\u7814\u7a76\u4f1a"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"\u9ed2\u7cd6\u88fd\u9020\u5de5\u7a0b\u306e\u4ed5\u4e0a\u5de5\u7a0b\u306b\u76f8\u5f53\u3059\u308b\u30b5\u30c8\u30a6\u30ad\u30d3\u30b7\u30e9\u30c3\u30d7\u6e29\u5ea6\u304c105\uff5e130\u2103\u306e\u6fc3\u7e2e\u904e\u7a0b\u3067\u767a\u751f\u3059\u308b\u84b8\u6c17\u304b\u3089\uff0c\u9ed2\u7cd6\u306e\u9999\u6c17\u6210\u5206\u6db2\u304c\u5f97\u3089\u308c\u305f\uff0e\u9999\u6c17\u6210\u5206\u6db2\u306f\uff0c\u30d4\u30e9\u30b8\u30f3\u985e\u3092\u306f\u3058\u3081\u3068\u3059\u308b\u69d8\u3005\u306a\u30e1\u30a4\u30e9\u30fc\u30c9\u53cd\u5fdc\u751f\u6210\u7269\u3092\u542b\u3093\u3067\u3044\u305f\uff0e\u9ed2\u7cd6\u306e\u9999\u6c17\u3092\u5f37\u5316\u3059\u308b\u305f\u3081\u306b\uff0c\u9999\u6c17\u6210\u5206\u6db2\u3092\u9ed2\u7cd6\u306e\u6700\u7d42\u4ed5\u4e0a\u5de5\u7a0b\u524d\u306e\u30b7\u30e9\u30c3\u30d7\u306b\u52a0\u3048\u305f\uff0e\u305d\u306e\u7d50\u679c\uff0c\u9999\u6c17\u3092\u5f37\u5316\u3057\u305f\u9ed2\u7cd6\u306f\uff0c\u88fd\u9020\u5f8c8\u9031\u76ee\u306b\u304a\u3044\u3066\u3082\uff0c\u88fd\u9020\u76f4\u5f8c\u306e\u901a\u5e38\u9ed2\u7cd6\u3088\u308a\u3082\u5f37\u3044\u5302\u3044\u5f37\u5ea6\u3092\u6709\u3057\u3066\u3044\u305f\uff0e","subitem_description_type":"Other"},{"subitem_description":"The aroma liquid of non-centrifugal brown sugar \u201cKokuto\u201d was obtained from vapors that were generated during the sugarcane syrup concentration process at 105 to 130\u00b0C which corresponds with the final heating stage of Kokuto production. This Kokuto aroma liquid contained various Maillard reaction products including pyrazines. The liquid was then added to sugarcane syrup before the final heating stage in Kokuto production as an aroma enhancer. 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