{"created":"2023-06-19T10:03:05.473019+00:00","id":781,"links":{},"metadata":{"_buckets":{"deposit":"763d461a-6b71-4eef-b6c9-b91e50995f9e"},"_deposit":{"created_by":8,"id":"781","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"781"},"status":"published"},"_oai":{"id":"oai:mimasaka.repo.nii.ac.jp:00000781","sets":["116"]},"author_link":["464","595","596","597","598"],"control_number":"781","item_10010_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020","bibliographicIssueDateType":"Issued"},"bibliographic_titles":[{"bibliographic_title":"日本油化学会第59回年会"}]}]},"item_10010_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"1. 緒言\n  油脂が食品中で美味しさに貢献している要因の一つに香気成分の吸着能が考えられる。そこで、様々な油脂および幾つかの微量成分の有無における香気成分吸着能の違いを検討した。\n2. 実験\n  各種分別パーム油におけるバニリンの吸着能を検討した。評価は試験サンプルを90℃、2時間加熱した前後における香気の残存について官能で評価を行った。また、グリセリン、植物ステロールの添加による違いを評価した。香気成分として、シトラール、リモネンについても同様の検討を行った。\n3. 結果と考察\n  パーム分別油では、固体脂量（SFC）が少ないほうがバニリンの吸着能が高いことが明らかになった。すなわち液体油のほうが香気成分を保持する能力が高いとことが分かった。さらに、グリセリンおよび植物ステロールであるβ-シトステロールを添加することで更に香気成分吸着能が上がることが明らかとなった。\n　西村らはタマネギ加熱濃縮物の植物ステロールが香気成分を吸着することで食品に「こく」を与えていると報告している[1]。油脂中においても同様に植物ステロールが香気成分吸着能を向上させていると推察された。\n　これらのことより油脂は食品中で香気成分を保持しそれらを口中に運ぶ溶媒の働きをすることで美味しさ、さらには「こく」の付与に貢献していると推察された。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10010_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本油化学会","subitem_publisher_language":"ja"}]},"item_10010_version_type_20":{"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":"納庄, 康晴","creatorNameLang":"ja"},{"creatorName":"ノウショウ, ヤスハル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"464","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金谷, 双葉","creatorNameLang":"ja"},{"creatorName":"カナタニ, フタバ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"595","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山口, 奈那","creatorNameLang":"ja"},{"creatorName":"ヤマグチ, ナナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"596","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山本, 菜央","creatorNameLang":"ja"},{"creatorName":"ヤマモト, ナオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"597","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西村, 敏英","creatorNameLang":"ja"},{"creatorName":"ニシムラ, トシヒデ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"598","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":"2020-11-19"}],"displaytype":"detail","filename":"20201119001.pdf","filesize":[{"value":"336.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"20201119001","url":"https://mimasaka.repo.nii.ac.jp/record/781/files/20201119001.pdf"},"version_id":"c309bede-bca5-432b-9019-5c349c6165aa"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-19"}],"displaytype":"detail","filename":"20201119002.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"20201119002","url":"https://mimasaka.repo.nii.ac.jp/record/781/files/20201119002.pdf"},"version_id":"7faaeb02-f997-40b6-934c-cac22d191e3e"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"other","resourceuri":"http://purl.org/coar/resource_type/c_1843"}]},"item_title":"油脂が食品の美味しさに与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"油脂が食品の美味しさに与える影響","subitem_title_language":"ja"},{"subitem_title":"Effect of fats and oils on the deliciousness of foods","subitem_title_language":"en"}]},"item_type_id":"10010","owner":"8","path":["116"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-11-19"},"publish_date":"2020-11-19","publish_status":"0","recid":"781","relation_version_is_last":true,"title":["油脂が食品の美味しさに与える影響"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2025-03-20T05:56:57.327852+00:00"}