{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679483054848.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1271/nogeikagaku1924.61.345"}},{"identifier":{"@type":"COI","@value":"1:CAS:528:DyaL2sXkslKns74%3D"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"3133070"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/3133070"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I3133070"}},{"identifier":{"@type":"NAID","@value":"130001229573"}},{"identifier":{"@type":"NAID","@value":"10006149232"}}],"dc:title":[{"@language":"en","@value":"Flavor constituents of pickled tea : Goishi-cha and Awa-cha."},{"@value":"漬物茶碁石茶と阿波晩茶の香気特性"},{"@language":"ja-Kana","@value":"ツケモノ チャゴイシ チャ ト アワ バンチャ ノ コウキ トクセイ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"The aroma constituents of Goishi-cha and Awa-cha manufactured by a pickling process similar to that for Miang, Niang and Letpet of Southeast Asia were analyzed by GC-MS. The aroma concentrates from both our tea samples showed a characteristic pickling flavor. Their aroma bases were: (<i>Z</i>)-3-hexenol, linalool and its oxides, methyl salicylate, benzyl alcohol, 2-phenylethanol, acetic acid and 4-ethylphenol. They were similar to those of fermented tea. Goishi-cha contained much more microbial metabolites and had a higher characteristic pickling aroma than Awa-cha. Through this analysis, 12 compounds were newly identified in the tea aroma: methyl lactate, acetoin, 2-methyl-1-penten-3-ol, 3-methyl-2-buten-1-ol, 2-heptanol, 3-octanol, (<i>E</i>)-2-octenol, 4-methylguaiacol, 1, 2, 3-trimethoxybenzene, 4-ethylphenol, 2, 6-dimethoxyphenol and methyl 11-hexadecenoate. They were shown to be microbial metabolites and to have a fermentative flavor and moldy odor. The degraded products of carotinoids by solar-drying were larger in Awa-cha than in Goishi-cha, and they seem to contribute to the withered leaf aroma of Awa-cha."},{"@value":"東南アジアの少数民族の間で作られている漬物茶(微生物発酵茶)と酷似した製法で作られるわが国の碁石茶(高知)および阿波晩茶(徳島)の香気成分について分析し,漬物茶の香気特性の検討を行った.<br> その結果,碁石茶と阿波晩茶には共通した漬物茶特有と見られる香気パターンが認められ,新たに茶の香気成分として12種の化合物が同定された.新たに同定された化合物は微生物発酵生成物と晃られ,エステル2種(乳酸メチル, 11-ヘキサデセン酸メチル),アルコール5種(2-メチル-1-ペンテン-3-オール, 3-メチル-2-ブテン-1-ナール, 2-ヘプタノール, 3-ナクタノール, (<i>E</i>)-2-オクテノール),フェノール4種(4-メチルグアヤコール, 1, 2, 3-トリメトキシベンゼン, 4-エチルフェノール, 2, 6-ジメトキシフェノール)およびアセトインである.潰物茶の香気特性として以下のことが認められたが,強発酵茶である碁石茶において顕著であった.<br> (1) 漬物茶では(<i>Z</i>)-3-ヘキセノール,リナロールとそのオキサイド,サリチル酸メチル,ベンジルアルコール, 2-フェニルエタノール,酢酸, 4-エチルフェノールが香気の基本を成し,発酵茶に似たパターンを示した.<br> (2) 微生物発酵生成物と推定される酸類,フェノール類,二級アルコール,エステル類の値が高く,漬物茶特有の発酵臭の要因と考えられた.<br> (3) 日乾工程により,カロチノイドおよび不飽和脂肪酸の分解物と推定される成分の増加が認められた,とくに,日乾条件のきつい阿波晩茶においてこれらの成分の含有率が高く,阿波晩茶の枯葉様香気に寄与しているものと考えられた.<br> 本研究を進めるにあたって,碁石茶に関するご教示と資料をいただいた大豊町中央公民館館長,石川靖郎氏,試料を提供いただいた小笠原正春氏に深謝いたします.<br> 本研究の概要は, 1986年4月,日本農芸化学会昭和61年度大会で発表した."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001204507059712","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000020789540"},{"@type":"NRID","@value":"9000009368503"},{"@type":"NRID","@value":"9000010385438"},{"@type":"NRID","@value":"9000020878178"},{"@type":"NRID","@value":"9000021011223"},{"@type":"NRID","@value":"9000020999429"},{"@type":"NRID","@value":"9000020999409"},{"@type":"NRID","@value":"9000009449840"},{"@type":"NRID","@value":"9000020771570"},{"@type":"NRID","@value":"9000009917766"},{"@type":"NRID","@value":"9000004413261"},{"@type":"NRID","@value":"9000021019533"},{"@type":"NRID","@value":"9000021199336"},{"@type":"NRID","@value":"9000283211733"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0039000"}],"foaf:name":[{"@language":"en","@value":"KAWAKAMI Michiko"},{"@language":"ja","@value":"川上 美智子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Ibaraki Christian Junior College"},{"@language":"ja","@value":"茨城キリスト教短期大学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679483054848","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000020999417"}],"foaf:name":[{"@language":"en","@value":"KOBAYASHI Akio"},{"@language":"ja","@value":"小林 彰夫"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Food Chemistry, Ochanomizu University"},{"@language":"ja","@value":"お茶の水女子大学食品化学研究室"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679483054849","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000020999423"}],"foaf:name":[{"@language":"en","@value":"YAMANISHI Tei"},{"@language":"ja","@value":"山西 貞"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Laboratory of Food Chemistry, Ochanomizu University"},{"@language":"ja","@value":"お茶の水女子大学食品化学研究室"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00021407"},{"@type":"EISSN","@value":"18836844"},{"@type":"NDL_BIB_ID","@value":"000000018803"},{"@type":"ISSN","@value":"00021407"},{"@type":"LISSN","@value":"00021407"},{"@type":"NCID","@value":"AN00196191"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Nōgeikagaku Kaishi"},{"@language":"ja","@value":"日本農芸化学会誌"},{"@language":"en","@value":"Journal of the agricultural chemical society of Japan"},{"@language":"ja","@value":"日本農芸化学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japan Society for Bioscience, Biotechnology, and Agrochemistry"},{"@language":"ja","@value":"公益社団法人 日本農芸化学会"}],"prism:publicationDate":"1987","prism:volume":"61","prism:number":"3","prism:startingPage":"345","prism:endingPage":"352"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/3133070"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I3133070"}],"availableAt":"1987","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001206333454080","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"茶の科学と薬理効果発現に関する研究"},{"@language":"en","@value":"Studies on Science and Functionality of Tea"},{"@language":"ja-Kana","@value":"ヘイセイ 16ネンド ニホン カセイ ガッカイショウ ジュショウ キネン ロンブン チャ ノ カガク ト ヤクリ コウカ ハツゲン ニ カンスル ケンキュウ"},{"@language":"ja","@value":"茶の科学と薬理効果発現に関する研究(平成16年度学会賞受賞記念論文)"}]},{"@id":"https://cir.nii.ac.jp/crid/1390013352866150144","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Key Odorants and the Role of Microorganisms on Aroma Formation of Post-Fermented Tea, Goishi Tea"},{"@language":"ja","@value":"後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681193899008","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"天然素材の予防医学への応用"},{"@language":"en","@value":"Application of Natural Ingredients to Preventive Medicine"},{"@language":"ja-Kana","@value":"テンネン ソザイ ノ ヨボウ イガク エ ノ オウヨウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681385505920","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Changes in Catechin Content and Superoxide Anion Scavenging Activity of Goishi Tea During Manufacturing"},{"@language":"ja","@value":"碁石茶製造工程におけるカテキン含量とスーパーオキシドアニオン消去活性の変化"},{"@language":"ja-Kana","@value":"ゴイシチャ セイゾウ コウテイ ニ オケル カテキン ガンリョウ ト スーパーオキシド アニオン ショウキョ カッセイ ノ ヘンカ"},{"@value":"Changes in catechin content and superoxide anion scavenging activity of 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