{"created":"2023-05-15T11:44:21.854507+00:00","id":97,"links":{},"metadata":{"_buckets":{"deposit":"7fa4096b-3276-4990-b525-d22029711824"},"_deposit":{"created_by":3,"id":"97","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"97"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000097","sets":["6:42"]},"author_link":["236"],"control_number":"97","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"29","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"武蔵丘短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Musashigaoka College","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"A study on the difference in the taste of aqeous sodium chloride (NaCl) solutions of various concentrations, and also on the effect of various concentrations of NaCl on the overall taste of the mixed sucrose solutions with NaCl, were made to elucidate the characteristic role of NaCl as a most versatile, and potential seasoning available in cookery. Almost all experiments were carried out using commercially obtained NaCl and sucrose, and the sensory evaluation was made by using the usual experimental procedures for a sensory test. The results of the sensory evaluation made on various test samples, were as follows: (1) Aqueous solutions of NaCl (concentration : 0.3～0.6%) give a so-called\"umami\"taste as well as salty taste. (2) The most effective concentration of NaCl as a hidden taste for a sucrose solution (concentration : 25%) was estimated to be 0.24%. (3) As a hidden taste, the ratio of the effective NaCl concentrations to sucrose concentrations was almost constant for these sucrose solutions (concentration : 6%～25%). (4) The most effective concentration of NaCl as a hidden taste for\"siruko\"containing 25% sucrose, was estimated to be 0.16%, and, in this case, the results of preference test showed that the most preferred concentration of NaCl was 0.2%. (5) Generally speaking, the effective NaCl concentration as a hidden taste, was in the range in which an aqueous NaCl solutions can give some\"umami\"taste or sweetness.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004180485","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10530096","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"倉田, 澄子","creatorNameLang":"ja"},{"creatorName":"クラタ, スミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-01"}],"displaytype":"detail","filename":"KJ00004180485.pdf","filesize":[{"value":"343.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004180485.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/97/files/KJ00004180485.pdf"},"version_id":"6e6d4871-607a-488e-971d-0e0318649fc7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"かくし味","subitem_subject_scheme":"Other"},{"subitem_subject":"Hidden taste","subitem_subject_language":"en","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":"かくし味についての研究 : 食塩について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title_language":"ja"},{"subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["42"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-12-01"},"publish_date":"2016-12-01","publish_status":"0","recid":"97","relation_version_is_last":true,"title":["かくし味についての研究 : 食塩について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-20T05:45:04.438714+00:00"}