{"created":"2023-05-15T12:10:23.328631+00:00","id":2145,"links":{},"metadata":{"_buckets":{"deposit":"733ea0ae-c406-49e1-80bb-0d8dc44e4f95"},"_deposit":{"created_by":16,"id":"2145","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2145"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00002145","sets":["4:6:335"]},"author_link":["4568","4564","4566","4569","4567","4565"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-09","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"9","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"},{"bibliographic_title":"Bulletin of Jissen Women's University Faculty of Human Life Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　近年、若者を中心にスパイス多く使用した多国籍料理の嗜好性が高まっている。その中でエスニックな芳香を持ち、アフリカ・中近東・中南米・アジアなどの各国では広く料理に使用されているスパイスにクミンがある。そこで、本研究では、クミンを加熱調理することによりその香気成分がどのように変化するのかについてGC/MS およびGC/O 分析により検証し、明らかにすることを目的とした。その結果、クミンの香気成分として、cuminaldehyde、β-pinen（青葉様の匂い）、myrcene（若葉様の匂い）、limonen（柑橘様の匂い）が確認できた。形状としてホールとパウダーをみると、香気成分の構成割合はクミンの特徴的香りを構成するcuminaldehyde が約70% を占めた。また、ホールに比べてパウダー状のクミンの香りは非常に強いことがわかった。次に、「乾煎り」および「油炒め」の加熱後の香気成分をみると、いずれの加熱方法においてもcuminaldehyde は約80% 以上の占め、全体の香りも強くなった。以上のことから、クミンの香気成分は、加熱することにより、匂いが強くなり、甘い香りやハッカ様の匂いが賦香され、スパイシー様の香りが強調されたと推察された。","subitem_description_type":"Abstract"},{"subitem_description":"　The preference for global cuisines maked by use of multiple spices has increased significantly in recent years, especially among the younger generation. We have previously examined cases spices were used to flavor food preparations and studied the activity of odor-active compounds detected in various spices and herbs. In this study, we examined the distinct spicy fragrance of cumin a spice traditionally used in multiple cuisines across African, Middle and Near Eastem, Middle and South American, and Asian countries.\n Cumin is used as a whole spice as well as in its powdered form. We first investigated the difference in concentration of odor-active compounds depending on the specific form of cumin used. Thereafter, we investigated how different cooking styles affect and alter the odor-active compounds. We detected cuminaldehyde, β-pinen (imparting a green leaf-like scent), myrcene (imparting a young leaf-like scent), and limonen (imparting a citrus scent) in the samples. On comparing whole cumin with its powdered form, we observed that cuminaldehyde, which imparts the characteristic fragrance of cumin, constituted about 70% of the odor-active compounds. It was also observed that the characteristic fragrance was stronger in the powdered form than in whole cumin. Subsequently, the odor-active compounds were examined after the cumin was a) dry roasted and b) cooked in oil, and cuminaldehyde constituted approximately 80% of the compounds extracted from both samples. Entire fragrances also became stronger after the cooking process.Therefore, we deduced that cooking strengthens the scent of the odor-active compounds in cumin releasing sweet and mint-like scents, and highlights its spicy fragrance.","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"4567","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sato, Sachiko "}]},{"nameIdentifiers":[{"nameIdentifier":"4568","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tanaka, Kaede "}]},{"nameIdentifiers":[{"nameIdentifier":"4569","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nagaoka, Maki "}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/1157.00002090","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"実践女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24336645","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 幸子"}],"nameIdentifiers":[{"nameIdentifier":"4564","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田中, 楓子"}],"nameIdentifiers":[{"nameIdentifier":"4565","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"長岡, 麻紀"}],"nameIdentifiers":[{"nameIdentifier":"4566","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-04-03"}],"displaytype":"detail","filename":"生活科学57-2.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"生活科学57-2","url":"https://jissen.repo.nii.ac.jp/record/2145/files/生活科学57-2.pdf"},"version_id":"45618701-6b0d-458b-8770-787ff98f2a31"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"クミン","subitem_subject_scheme":"Other"},{"subitem_subject":"香気成分","subitem_subject_scheme":"Other"},{"subitem_subject":"ガスクロマトグラフィー―質量分析法","subitem_subject_scheme":"Other"},{"subitem_subject":"匂い嗅ぎ分析","subitem_subject_scheme":"Other"},{"subitem_subject":"乾煎り","subitem_subject_scheme":"Other"},{"subitem_subject":"油炒め","subitem_subject_scheme":"Other"},{"subitem_subject":"Cumin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Odour-activecompound","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"GC/MS","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"GC/O","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dry roating","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking in oil","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":"クミン（Cuminun cyminum L.）の香気成分に及ぼす 乾煎りおよび油炒めの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"クミン（Cuminun cyminum L.）の香気成分に及ぼす 乾煎りおよび油炒めの影響"},{"subitem_title":"Effects on odor-active compounds in cumin (Cumin cyminum L.) after dry roasting or cooking in oil","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["335"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-04-14"},"publish_date":"2020-04-14","publish_status":"0","recid":"2145","relation_version_is_last":true,"title":["クミン（Cuminun cyminum L.）の香気成分に及ぼす 乾煎りおよび油炒めの影響"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:40:07.760263+00:00"}