{"created":"2021-03-01T06:13:30.246596+00:00","id":10621,"links":{},"metadata":{"_buckets":{"deposit":"d4416839-56f1-4950-9466-5eb455b45740"},"_deposit":{"id":"10621","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10621"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010621","sets":["1016:1018:1019:1041"]},"author_link":["33553","33554","33555","33556"],"item_1628147817048":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_6_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"アルドキシム誘導体の合成とその呈味第２報","subitem_alternative_title_language":"ja"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-07-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"40","bibliographicPageStart":"33","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"信州大学農学部紀要"}]}]},"item_6_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The sweet taste evaluation of peptide aldoximes was investigated. Many derivatives were synthesized by introducing aldoxime group into the carboxyl terminal of amino acids or peptides. N-substituted hydrophobic amino acid or N-substituted aminoacyl-glycine were used as the materials to replace the terpenoid backbone of perillartine. On sensory evaluation, some of these derivatives exhibited sweetness. The maximum sweetness was found in compounds with Z-aminoacyl aldoximes. Sweetness is subjective and dependent upon a number of factors such as steric hindrance of N-protecting groups, solubility in water, concentration of sweetener and other interfering ingredients in the product.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_6_description_30":{"attribute_name":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"信州大学農学部紀要. 30(1): 33-40 (1993)","subitem_description_type":"Other"}]},"item_6_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"信州大学農学部"}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0583-0621","subitem_source_identifier_type":"ISSN"}]},"item_6_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00121352","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kawakami,  A"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kayahara,  H"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okutani,  Y"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tadasa,  K"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-25"}],"displaytype":"detail","filename":"v30n01_06.pdf","filesize":[{"value":"302.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"v30n01_06.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10621/files/v30n01_06.pdf"},"version_id":"e4349e56-491d-4eb0-95de-e404a403c02f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"sweetener","subitem_subject_scheme":"Other"},{"subitem_subject":"Perillartine","subitem_subject_scheme":"Other"},{"subitem_subject":"peptide","subitem_subject_scheme":"Other"},{"subitem_subject":"aldoxime","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Synthesis of Aldoxime Derivatives and Taste Evaluation, Part II","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Synthesis of Aldoxime Derivatives and Taste Evaluation, Part II","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1041"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-12-28"},"publish_date":"2007-12-28","publish_status":"0","recid":"10621","relation_version_is_last":true,"title":["Synthesis of Aldoxime Derivatives and Taste Evaluation, Part II"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-06T02:28:06.093963+00:00"}