{"@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/1390282680251089920.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.9763/jjsse.19.91"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"026811910"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/026811910"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I026811910"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/jjsse/19/2/19_190203/_pdf"}},{"identifier":{"@type":"NAID","@value":"130005429997"}}],"dc:title":[{"@language":"ja","@value":"赤酒および本みりんの保存温度の違いによる品質の変化"},{"@language":"en","@value":"Quality change of AKAZAKE (traditional rice wine at Kumamoto Prefecture) and HONMIRIN by storage temperature"},{"@language":"ja-Kana","@value":"セキシュ オヨビ ホンミリン ノ ホゾン オンド ノ チガイ ニ ヨル ヒンシツ ノ ヘンカ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"AKAZAKE (a traditional Japanese rice wine produced in the Kumamoto Prefecture) has a high sugar concentration and can be used for sweet seasoning instead of HONMIRIN (a sweet cooking rice wine). AKAZAKE and HONMIRIN were stored for 12 months; their pH, sugar content, and color value were measured monthly. After 6 months of storage, their amino acid content was measured by HPLC. Further, we evaluated their taste using a taste sensor system and performed a sensory evaluation. We analyzed the influence of storage at 5 and 25°C on the taste and flavor of AKAZAKE and HONMIRIN. The pH, color, and taste of AKAZAKE changed significantly at 25°C compared with 5°C. Therefore, we recommend that AKAZAKE be stored at temperatures lower than room temperature."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282680251089922","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000345425609"}],"foaf:name":[{"@language":"ja","@value":"重村 泰毅"},{"@language":"en","@value":"Shigemura Yasutake"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tokyo Kasei University"},{"@language":"ja","@value":"東京家政大学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001205560125952","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000345278536"}],"foaf:name":[{"@language":"ja","@value":"宮田 美里"},{"@language":"en","@value":"Miyata Misato"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tokyo HealthCare University"},{"@language":"ja","@value":"東京医療保健大学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282680251089920","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004734909"}],"foaf:name":[{"@language":"ja","@value":"西念 幸江"},{"@language":"en","@value":"Sainen Sachie"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tokyo HealthCare University"},{"@language":"ja","@value":"東京医療保健大学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282680251089921","@type":"Researcher","foaf:name":[{"@language":"ja","@value":"峯木 眞知子"},{"@language":"en","@value":"Mineki Machiko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tokyo Kasei University"},{"@language":"ja","@value":"東京家政大学"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1342906X"},{"@type":"EISSN","@value":"21872546"},{"@type":"NDL_BIB_ID","@value":"000000101215"},{"@type":"ISSN","@value":"1342906X"},{"@type":"LISSN","@value":"1342906X"},{"@type":"NCID","@value":"AA11333226"}],"prism:publicationName":[{"@language":"en","@value":"Japanese Journal of Sensory Evaluation"},{"@value":"日本官能評価学会誌"},{"@language":"ja","@value":"日本官能評価学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Sensory Evaluation"},{"@language":"ja","@value":"日本官能評価学会"}],"prism:publicationDate":"2015","prism:volume":"19","prism:number":"2","prism:startingPage":"91","prism:endingPage":"98"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/026811910"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I026811910"},{"@id":"https://www.jstage.jst.go.jp/article/jjsse/19/2/19_190203/_pdf"}],"availableAt":"2015","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=AKAZAKE","dc:title":"AKAZAKE"},{"@id":"https://cir.nii.ac.jp/all?q=storage%20temperature","dc:title":"storage temperature"},{"@id":"https://cir.nii.ac.jp/all?q=amino%20acid%20content","dc:title":"amino acid content"},{"@id":"https://cir.nii.ac.jp/all?q=taste%20sensor%20system","dc:title":"taste sensor system"},{"@id":"https://cir.nii.ac.jp/all?q=sensory%20evaluation","dc:title":"sensory evaluation"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%B5%A4%E9%85%92","dc:title":"赤酒"},{"@id":"https://cir.nii.ac.jp/all?q=%E4%BF%9D%E5%AD%98%E6%B8%A9%E5%BA%A6","dc:title":"保存温度"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%82%A2%E3%83%9F%E3%83%8E%E9%85%B8%E5%90%AB%E6%9C%89%E9%87%8F","dc:title":"アミノ酸含有量"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%91%B3%E8%A6%9A%E3%82%BB%E3%83%B3%E3%82%B5%E3%83%BC","dc:title":"味覚センサー"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%AE%98%E8%83%BD%E8%A9%95%E4%BE%A1","dc:title":"官能評価"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360574094432617344","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Identification of Food-Derived Collagen Peptides in Human Blood after Oral Ingestion of Gelatin Hydrolysates"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418519457607680","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Improved method for identification and determination of .epsilon.-(.gamma.-glutamyl)lysine cross-link in protein using proteolytic digestion and derivatization with phenyl isothiocyanate followed by high-performance liquid chromatography separation"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262945969342592","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Rapid analysis of amino acids using pre-column derivatization"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2001463307"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I026811910"},{"@type":"CROSSREF","@value":"10.9763/jjsse.19.91"},{"@type":"CIA","@value":"130005429997"},{"@type":"OPENAIRE","@value":"doi_dedup___::74ec6a8a6374c0edaedba7e4bc95fd3d"}]}