{"created":"2023-05-15T12:09:34.275131+00:00","id":1031,"links":{},"metadata":{"_buckets":{"deposit":"28e5b136-0763-46b8-b4e8-bfe216aa136a"},"_deposit":{"created_by":3,"id":"1031","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1031"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001031","sets":["4:6:154"]},"author_link":["2141","2144","2138","2147","2146","2140","2142","2143","2145","2139","2137","2136"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-19","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"85","bibliographicPageStart":"79","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"数野, 千恵子"}],"nameIdentifiers":[{"nameIdentifier":"2136","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"江端, 恵加"}],"nameIdentifiers":[{"nameIdentifier":"2137","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"織田, 佐知子"}],"nameIdentifiers":[{"nameIdentifier":"2138","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤, 幸子"}],"nameIdentifiers":[{"nameIdentifier":"2139","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"カズノ, チエコ"}],"nameIdentifiers":[{"nameIdentifier":"2140","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"エバタ, アヤコ"}],"nameIdentifiers":[{"nameIdentifier":"2141","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"オダ, サチコ"}],"nameIdentifiers":[{"nameIdentifier":"2142","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"サトウ, サチコ"}],"nameIdentifiers":[{"nameIdentifier":"2143","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kazuno, Chieko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2144","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ebata, Ayaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2145","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Oda, Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2146","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2147","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"We first investigated the volatile components of fresh young leaves of Japanese peppers and green fruits that are mainly used for cooking. Using a sniffing device, we studied how those components quantitatively changed during the growth process of the leaves, or with cooking method (e.g., slapping by hands, mincing). We obtained the following results: The α-Pinene and Phellandrene were very much related to the changes in the volatile components. As the leaves grew, the amount ofα-Pinene, Phellandrene, Citronellal and Caryophyllene in them increased but that of Myrcene and Limonene decreased. When the leaves were mechanically-stimulated, the amount of Citronellal and Caryophyllene in them decreased. Citronellal had the strongest smell among the volatile components of green fruits. Camphene, as a volatile component of green fruits, had a smell but as a volatile component of leaves, had no smell.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Food and Human Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Human Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Human Science"},{"subitem_text_language":"en","subitem_text_value":"Toita Women's Junior College"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"戸板女子短期大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2010-03-19"}],"displaytype":"detail","filename":"KJ00006290059.pdf","filesize":[{"value":"2.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00006290059","url":"https://jissen.repo.nii.ac.jp/record/1031/files/KJ00006290059.pdf"},"version_id":"731dde9d-9053-401a-9de4-73658979797d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"山椒","subitem_subject_scheme":"Other"},{"subitem_subject":"青山椒","subitem_subject_scheme":"Other"},{"subitem_subject":"香気成分","subitem_subject_scheme":"Other"},{"subitem_subject":"匂い嗅ぎ分析装置","subitem_subject_scheme":"Other"},{"subitem_subject":"固相抽出","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese pepper","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"green fruit","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"volatile compounds","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"GC-Olfactometry","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"solid phase microextraction","subitem_subject_language":"en","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":"山椒 (Zanthoxylum piperitum DC.) の成長過程及び機械的刺激による香気成分の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"山椒 (Zanthoxylum piperitum DC.) の成長過程及び機械的刺激による香気成分の変化"},{"subitem_title":"Quantitative Changes in Volatile Components of Japanese Peppers (Zanthoxylum piperitum DC.) -During Growth Process or with Mechanical Stimulus-","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["154"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-03-19"},"publish_date":"2010-03-19","publish_status":"0","recid":"1031","relation_version_is_last":true,"title":["山椒 (Zanthoxylum piperitum DC.) の成長過程及び機械的刺激による香気成分の変化"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T23:10:47.154323+00:00"}