{"created":"2023-05-15T12:09:31.566674+00:00","id":952,"links":{},"metadata":{"_buckets":{"deposit":"0e2c9157-e7ff-4663-b47b-45254bd091c0"},"_deposit":{"created_by":3,"id":"952","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"952"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00000952","sets":["4:6:150"]},"author_link":["1781","1774","1777","1778","1771","1770","1775","1773","1776","1780","1779","1772"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"43","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":"1770","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"渡部, 絵里香"}],"nameIdentifiers":[{"nameIdentifier":"1771","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤田, 綾子"}],"nameIdentifiers":[{"nameIdentifier":"1772","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"増尾, 侑子"}],"nameIdentifiers":[{"nameIdentifier":"1773","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":"1774","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ワタベ, エリカ"}],"nameIdentifiers":[{"nameIdentifier":"1775","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"フジタ, アヤコ"}],"nameIdentifiers":[{"nameIdentifier":"1776","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"マスオ, ユウコ"}],"nameIdentifiers":[{"nameIdentifier":"1777","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":"1778","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"WATABE, Erika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1779","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"FUJITA, Ayako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1780","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MASUO, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1781","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":"The colors of foods, which may remind ones of the tastes, are important for the delicate sensing. Jellies with the tastes and flavors but with several colors for apple, lemon, strawberry and orange, were prepared. Sensory evaluations of the samples in regard to the colors and tastes were examined with 20 subjects/one sample by the questionnaire method. The results are summarized as follows. 1. The kinds of fruits presumed were correctly judged when the colors, tastes and flavors are in agreement with the native ones. Subjects answered that their judgements were made first by the colors and afterward confirmed by the agreement of the impressions with the tastes and flavors. 2. When the colors, tastes and flavors were unmatched, unusual sense and distaste were shown. 3. Among the jellies with the same taste and flavor but with different colors, yellow one tasted sour most strongly, indicating the strong influence of the colors on the tastes. 4. With jellies like Lemon and Mellon having peculiar tastes and flavors, the tastes were not so mach influenced by the colors.","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 Health Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Science"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Science"}]},"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":"食生活科学科 調理学第一研究室"},{"subitem_text_value":"食生活科学科 調理学第一研究室"},{"subitem_text_value":"食生活科学科 調理学第一研究室"},{"subitem_text_value":"食生活科学科 調理学第一研究室"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2006-03-25"}],"displaytype":"detail","filename":"KJ00004386052.pdf","filesize":[{"value":"521.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00004386052","url":"https://jissen.repo.nii.ac.jp/record/952/files/KJ00004386052.pdf"},"version_id":"33e114f7-da9a-444d-a73c-3760cb2c09c8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"果物","subitem_subject_scheme":"Other"},{"subitem_subject":"ゼリー","subitem_subject_scheme":"Other"},{"subitem_subject":"色","subitem_subject_scheme":"Other"},{"subitem_subject":"味覚","subitem_subject_scheme":"Other"},{"subitem_subject":"香味料","subitem_subject_scheme":"Other"},{"subitem_subject":"fruit","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"jelly","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"color","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"taste","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"flavor","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":"ゼリーの色が味覚の判別に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ゼリーの色が味覚の判別に与える影響"},{"subitem_title":"Effects of Color on the Taste Sense of Fruit Flavored Jelly","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["150"],"pubdate":{"attribute_name":"公開日","attribute_value":"2006-03-25"},"publish_date":"2006-03-25","publish_status":"0","recid":"952","relation_version_is_last":true,"title":["ゼリーの色が味覚の判別に与える影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T23:02:39.074996+00:00"}