{"created":"2023-06-20T14:20:15.965491+00:00","id":2960,"links":{},"metadata":{"_buckets":{"deposit":"ad111f66-76da-4b38-8166-7840a338d231"},"_deposit":{"created_by":3,"id":"2960","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2960"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002960","sets":["190:231:252"]},"author_link":["5891","7948","5892","7946","7945","7947"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"東海女子短期大学紀要"},{"bibliographic_title":"The journal of Tokai Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"女子短大生を対象に塩味に対する味覚感受性を食塩水溶液,2%かつおだし溶液,4%こんぶだし溶液,混合だし溶液(2%かつお+4%こんぶのだし溶液)に食塩を添加し,味覚検査を行い検討をした。1)塩化ナトリウムによる塩味の味覚検査の回数を重ねることにより,バラツキが大きかった塩味の好みが標準的な汁物の食塩濃度範囲(0.8%～1.0%)に変化した。2)かつおだし,こんぶだしの食塩濃度は0.8%を「ちょうどよい」とした味覚比率がそれぞれ52.2%,46.1%で,一番高い値を示した。また,こんぶだしの方は0.4%,0.6%の食塩溶液を「ちょうどよい」とした味覚比率が約20%あった。これに対し,混合だしは,0.6%と0.8%の食塩濃度を「ちょうどよい」とした味覚比率が38.5%と37.4%でほとんど同じ値を示した。かつおだしやこんぶだしのような単独のだし汁の場合とは異なり,混合だしの食塩溶液では0.6%と0.8%の濃度差の識別が困難になっていることがうかがえる。3)食塩水溶液6種,かつおだし溶液,こんぶだし溶液,混合だし溶液にそれぞれ食塩を添加した食塩水溶液(各6種)を試料とし塩味味覚検査を行い,\"最もおいしい\"と感ずる塩味嗜好についてχ2検定を行った。食塩水溶液については3回の検査を通して食塩濃度0.8%の試料が1%の危険率で有意に\"最もおいしい\"と感じた。かつおだしでは0.8%,こんぶだしと混合だしでは0.6%の試料を1%危険率で有意に\"最もおいしい\"と感じた。4)被検者が試料に与えた順位の一致性をケンダールの一致性係数Wで検定した。食塩のみの場合には,1回目が0.83,2回目が0.99,3回目が0.90で,各試料間について1%の危険率で判定に一致性がみられた。また,かつおだしでは0.81,こんぶだしでは0.87,混合だしでは0.79で,こちらも各試料間について1%の危険率で判定に一致性がみられた。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075714","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00056115","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02863170","subitem_source_identifier_type":"ISSN"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"尾木, 千恵美"},{"creatorName":"オギ, チエミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5891","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鷲見, 孝子"},{"creatorName":"スミ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7945","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"加藤, 信子"},{"creatorName":"カトウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7946","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OGI, Chiemi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5892","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUMI, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7947","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KATO, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7948","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":"2017-06-27"}],"displaytype":"detail","filename":"KJ00000075714.pdf","filesize":[{"value":"619.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075714.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2960/files/KJ00000075714.pdf"},"version_id":"8bb0b097-c2c9-41d6-bd78-623744c18d2c"}]},"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":"かつお節・こんぶそして混合だしの抽出溶液における食塩濃度と味覚感覚","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"かつお節・こんぶそして混合だしの抽出溶液における食塩濃度と味覚感覚"},{"subitem_title":"The Relationship Between Saline Concentration and Gustation in Dashi-Soup From the Natural Material","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["252"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2960","relation_version_is_last":true,"title":["かつお節・こんぶそして混合だしの抽出溶液における食塩濃度と味覚感覚"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:41:14.056948+00:00"}