{"created":"2023-12-22T01:43:28.649497+00:00","id":2000053,"links":{},"metadata":{"_buckets":{"deposit":"8d99d4ae-9ac3-4ee5-9fb0-93b13df8ef10"},"_deposit":{"created_by":18,"id":"2000053","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2000053"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:02000053","sets":["2:1696234595475:1696234600885"]},"author_link":[],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-07-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"Part1","bibliographicPageEnd":"38","bibliographicPageStart":"29","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"地域総合研究","bibliographic_titleLang":"ja"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"味認識装置を用いて市販ヨーグルトの味を評価し、味を特徴づける味覚項目を明らかにした。市販ヨーグルトの味覚項目データを用いた主成分分析から、市販ヨーグルトの味の違いは主に酸味と旨味コクに依存し、さらに苦味雑味、渋味刺激などが味の複雑さに反映されていると考えられた。乳酸菌商品売上ランキングの金額構成比から、ヨーグルト市場では比較的酸味の強い商品が好まれていることが明らかになった。また、市販品を種菌に用いた自家製ヨーグルトでは酸味が強くなる傾向がみられたが、種菌に用いた市販ヨーグルトとほぼ同じ味のヨーグルトができるという結果となった。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"松本大学地域総合研究センター"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11589709","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","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":"木藤, 伸夫","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"内田, みつき","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"北澤, 真渚","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"長野, 順子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"浅野, 公介","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available"}],"filename":"matsu_chiiki_24(1)-05.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"label":"matsu_chiiki_24(1)-05.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/2000053/files/matsu_chiiki_24(1)-05.pdf"},"version_id":"94f65695-d1fd-4d24-9521-ec10a50ff0f1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ヨーグルト","subitem_subject_scheme":"Other"},{"subitem_subject":"自家製ヨーグルト","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌","subitem_subject_scheme":"Other"},{"subitem_subject":"味認識装置","subitem_subject_scheme":"Other"},{"subitem_subject":"TS-5000Z","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":"味認識装置を用いた市販および自家製ヨーグルトの味比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"味認識装置を用いた市販および自家製ヨーグルトの味比較","subitem_title_language":"ja"},{"subitem_title":"Taste Comparison of Commercial and Homemade Yoghurt Using Taste Sensing System TS-5000Z","subitem_title_language":"en"}]},"item_type_id":"2","owner":"18","path":["1696234600885"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-12-27"},"publish_date":"2023-12-27","publish_status":"0","recid":"2000053","relation_version_is_last":true,"title":["味認識装置を用いた市販および自家製ヨーグルトの味比較"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-12-22T08:09:52.918436+00:00"}