{"created":"2021-03-01T06:13:50.370591+00:00","id":10950,"links":{},"metadata":{"_buckets":{"deposit":"fb6b27f5-00bf-401c-aa9c-5149db373566"},"_deposit":{"id":"10950","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10950"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010950","sets":["1016:1018:1070:1072"]},"author_link":["34332","34333","34334"],"item_10_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-26","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"40","bibliographicPageStart":"33","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"信州大学農学部AFC報告"}]}]},"item_10_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"リキュール浸漬材料としての果実の収穫適期を明らかにするため，ウワミズザクラ（Prunus grayana Maxim.）の果実熟度とウワミズザクラ酒の品質（杏仁様の香気と色）との関係を調べた。熟度の目安として果皮色を４段階（Ａ1：黄，Ａ2：赤色，Ａ3：茶褐色，Ａ4：黒色）に分け，果実重量の２倍量の35％アルコールに105日間浸漬した。また，Ａ4について，糖分を添加する区（Ａ4：０％，Ｂ4：５％，Ｃ4：10％）を設けてその影響を調べた。香気は官能評価（Scheffeの一対比較法，浦の変法）で，色は紫外可視吸収により測定した。香気について，果皮色の違いによる効果は不明瞭であったが，糖分濃度が高いほど香気は低下した。色について，全試料で紫外領域の吸光度が高かった。Ａ1とＡ2では400nm 付近より長い波長の可視光域の吸光度が低下し，淡褐色を呈した。それ以外では650nm 付近までの可視光域を吸収し濃褐色を呈したが，糖分濃度が高いほど吸光度は低下してやや明るい色調になった。採集の効率も考慮すると，Ａ2およびＡ3の段階が収穫適期であると考えられた。","subitem_description_type":"Abstract"}]},"item_10_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_10_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"信州大学農学部AFC報告 12: 33-40 (2014)","subitem_description_type":"Other"}]},"item_10_link_3":{"attribute_name":"信州大学研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"荒瀬, 輝夫","subitem_link_url":"http://soar-rd.shinshu-u.ac.jp/profile/ja.uNyhPUkh.html"}]},"item_10_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"信州大学農学部附属アルプス圏フィールド科学教育研究センター"}]},"item_10_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-7892","subitem_source_identifier_type":"ISSN"}]},"item_10_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11845727","subitem_source_identifier_type":"NCID"}]},"item_1627890569677":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"荒瀬,  輝夫","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"古賀,  啓子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"内田,  泰三","creatorNameLang":"ja"}],"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":"AFCbulletin12-05.pdf","filesize":[{"value":"783.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AFCbulletin12-05.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10950/files/AFCbulletin12-05.pdf"},"version_id":"f66e60c0-95d1-4cf4-a3ea-7265abe3ff89"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ウワミズザクラ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"果皮色","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"リキュール","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"香気","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"紫外可視吸収","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ウワミズザクラ酒の香気と色に及ぼす果実熟度と糖分添加の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ウワミズザクラ酒の香気と色に及ぼす果実熟度と糖分添加の影響","subitem_title_language":"ja"},{"subitem_title":"Effect of fruit maturity and sugar addition on the aroma and color of a liqueur produced from the fruit of wild Japanese cherry, Prunus grayana","subitem_title_language":"en"}]},"item_type_id":"10","owner":"1","path":["1072"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2014-04-15"},"publish_date":"2014-04-15","publish_status":"0","recid":"10950","relation_version_is_last":true,"title":["ウワミズザクラ酒の香気と色に及ぼす果実熟度と糖分添加の影響"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-02-03T00:36:20.176267+00:00"}