{"_buckets": {"deposit": "af3ec583-15ee-4088-9304-f7d9c8fd70c4"}, "_deposit": {"id": "35042", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "35042"}, "status": "published"}, "_oai": {"id": "oai:teapot.lib.ocha.ac.jp:00035042", "sets": ["587"]}, "item_11_biblio_info_8": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1956", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "110", "bibliographicPageStart": "101", "bibliographicVolumeNumber": "7", "bibliographic_titles": [{"bibliographic_title": "お茶の水女子大學自然科學報告"}]}]}, "item_11_description_17": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_11_description_46": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "紀要論文", "subitem_description_type": "Other"}]}, "item_11_description_7": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "Beans are food of high protein-content, and include some amount of leucine. When beans are heated or fermented, leucine changes into isovaleraldehyde under the presence of sugars. Isovaleraldehyde has a strong sweet aroma. It is considered that isovaleraldehyde thus produced react with alcohols, aldehydes and thiols in foods, consequently various kinds of flavoring substances are formed, and they will play an important role as the aroma of foods. Therefore we have synthesized various kinds of acetals, aldol-condensation products and mercaptals of isovaleraldehyde, and tested for their aroma. The aroma of these compounds are as follows. (I) Acetal with (1) methanol ; somewhat peppermint-like and refreshing aroma. (2) ethanol ; fruity aroma, but when dilute, it resembles aroma of unrefined soy. (3) n-butanol ; weak fruity aroma. (4) isoamylalcohol ; weak fruity aroma. (5) γ-methylmercaptopropylalcohol ; boiled soy-like aroma. (6) formisovaleraldol ; sweet aroma and somewhat resembles aroma of soy. (II) Aldol condensation product with (7) formaldehyde ; grassy odor. (8) aceton ; refreshing and somewhat coumarin-like a\\\nroma. (9) furfural ; unrefined soy-like aroma. (10) isovaleraldehyde ; sweet fruity and somewhat terpene-like aroma. (11) β-methylmercaptopropionaldehyde ; strong smell of unrefined soy. (12) acetic acid ; strong sweat-like odor. (13) pyruvic acid ; somewhat soy-like aroma. (III) Mercaptal with (14) methylmercaptan ; Japanese pickle-like aroma. (15) ethylmercaptan ; resembles to (14) (16) thioglycol ; autolyzed yeast-like odor. (17) thioglycolic acid ; an offensive odor. (18) furylmercaptan ; mild coffee-like aroma, better than furylmercaptan.", "subitem_description_type": "Other"}]}, "item_11_full_name_2": {"attribute_name": "著者(ヨミ)", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "69386", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "ヤマニシ, テイ"}]}, {"nameIdentifiers": [{"nameIdentifier": "69387", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "ミクモ, ヤスコ"}]}, {"nameIdentifiers": [{"nameIdentifier": "69388", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "オバタ, ヤタロウ"}]}]}, "item_11_publisher_36": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "お茶の水女子大学"}]}, "item_11_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00033958", "subitem_source_identifier_type": "NCID"}]}, "item_11_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "00298190", "subitem_source_identifier_type": "ISSN"}]}, "item_11_subject_20": {"attribute_name": "日本十進分類法", "attribute_value_mlt": [{"subitem_subject": "400", "subitem_subject_scheme": "NDC"}]}, "item_11_text_18": {"attribute_name": "形態", "attribute_value_mlt": [{"subitem_text_value": "583452 bytes"}]}, "item_11_text_47": {"attribute_name": "資源タイプ・ローカル", "attribute_value_mlt": [{"subitem_text_value": "紀要論文"}]}, "item_11_text_48": {"attribute_name": "資源タイプ・NII", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper"}]}, "item_11_text_49": {"attribute_name": "資源タイプ・DCMI", "attribute_value_mlt": [{"subitem_text_value": "text"}]}, "item_11_text_50": {"attribute_name": "資源タイプ・ローカル表示コード", "attribute_value_mlt": [{"subitem_text_value": "03"}]}, "item_11_text_79": {"attribute_name": "所属", "attribute_value_mlt": [{"subitem_text_value": "Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"}, {"subitem_text_value": "Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Yamanishi, Tei"}], "nameIdentifiers": [{"nameIdentifier": "69383", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Mikumo, Yasuko"}], "nameIdentifiers": [{"nameIdentifier": "69384", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Obata, Yataro"}], "nameIdentifiers": [{"nameIdentifier": "69385", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "山西, 貞", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "69389", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "三雲, 泰子", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "69390", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "小幡, 弥太郎", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "69391", "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": "2018-04-19"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00004829440.pdf", "filesize": [{"value": "583.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 583500.0, "url": {"label": "KJ00004829440.pdf", "url": "https://teapot.lib.ocha.ac.jp/record/35042/files/KJ00004829440.pdf"}, "version_id": "8efb8342-eae2-4b3b-9177-014dea67a5b0"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "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": "Synthetic studies on aroma of foods concerning isovaleraldehyde", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Synthetic studies on aroma of foods concerning isovaleraldehyde"}, {"subitem_title": "Isovaleraldehydeに関連ある食品香気の合成的研究", "subitem_title_language": "en"}]}, "item_type_id": "11", "owner": "1", "path": ["587"], "permalink_uri": "http://hdl.handle.net/10083/2053", "pubdate": {"attribute_name": "公開日", "attribute_value": "2008-04-30"}, "publish_date": "2008-04-30", "publish_status": "0", "recid": "35042", "relation": {}, "relation_version_is_last": true, "title": ["Synthetic studies on aroma of foods concerning isovaleraldehyde"], "weko_shared_id": null}