{"created":"2023-05-15T09:58:12.229996+00:00","id":2105,"links":{},"metadata":{"_buckets":{"deposit":"e349b2b6-58f7-4d87-a6c1-17ae9bd3f297"},"_deposit":{"created_by":5,"id":"2105","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"2105"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00002105","sets":["85","85:33"]},"author_link":["2643"],"item_10007_description_13":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ソバ焼酎、麦焼酎,米焼酎をporapak Q 樹脂で濃術後, Gas Chromatography - Olfactometry(GC-O), Aroma Extract Dilution Analysis(AEDA)法, Gas Chromatography / Mass Spectrometry(GC/MS)で分析を行った.揮発性成分は,それぞれの焼酎で約80種類同定し,その中で新規の揮発性成分はソバ焼酎で20種類,米焼酎で14種類,麦焼酎で17種類であった.香気寄与成分はソバ焼酎で23種類,米焼酎で21種類,麦焼酎で23種類であった.AEDA 法でソバ焼酎の多くの香気寄与成分が米焼酎,麦焼酎より高いFD 値を示していることも明らかとなった.また,GC-O の結果より, ethyl caprylate のピークがソバ焼酎の特徴香の一つであることを確認した.しかし, ethyl caprylate のピークは米焼酎、麦焼酎ともに含まれているが,含有量もソバ焼酎より多く, 匂いの質, 閾値が明らかに異なっていた.そこで,pH による分別抽出法を試みた結果,塩基性画分の ethyl caprylate のリテンションタイム付近にソバ焼酎の特徴香を確認した(中性画分では ethyl caprylate を同定,定量し,匂いの質も確認).しかし,定性可能なほどのピーク面積を確認できなかったことから,非常に閾値の低い香気成分であることが示唆された.また,芋焼酎以外で初めて ethyl cinnamate が確認された. ethyl cinnamate は含有量が少なくFD 値が高いことから,ソバ焼酎に重要な香気寄与成分の1つであることが推測された.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10007_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"suiko6-chiiki-2003.pdf","filesize":[{"value":"854.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suiko6-chiiki-2003.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/2105/files/suiko6-chiiki-2003.pdf"},"version_id":"62fa0204-3e8d-4ad8-afc3-2b4bce5cbc49"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"水光, 正仁","creatorNameLang":"ja"},{"creatorName":"スイコウ, マサヒト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"ソバ焼酎の特徴香及び穀類本格焼酎の揮発性成分の網羅的開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ソバ焼酎の特徴香及び穀類本格焼酎の揮発性成分の網羅的開発","subitem_title_language":"ja"}]},"item_type_id":"10007","owner":"5","path":["85","33"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-22"},"publish_date":"2009-01-22","publish_status":"0","recid":"2105","relation_version_is_last":true,"title":["ソバ焼酎の特徴香及び穀類本格焼酎の揮発性成分の網羅的開発"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-07-29T10:47:17.505651+00:00"}