{"created":"2023-07-25T09:58:51.144441+00:00","id":1997,"links":{},"metadata":{"_buckets":{"deposit":"d1ab8a1f-45b8-4d22-9e89-a6d417eb4cbb"},"_deposit":{"created_by":15,"id":"1997","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1997"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001997","sets":["187:190:445","41:206"]},"author_link":["2116","3248","3249","3250","2994"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-07","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"883","bibliographicPageStart":"877","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"Fisheries Science"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil‐in‐water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil droplet sizes, consisting of 10% triacilglycerol purified from tuna, sardine or soybean oil, 0.5% emulsifier and water were prepared by ceramic membrane filtration. Organoleptic analysis showed that the impressions of sweetness, bitterness and umami, which were developed by addition of certain taste substances, were different between o/w emulsions with different oil droplet sizes. The results of two‐bottle choice tests, which were carried out using olfactory‐blocked mice, showed that o/w emulsions with 1.00‐µm droplets, with added sweet or bitter substances, were preferred to emulsion with 5.50‐µm droplets. These results suggest that the droplet size of o/w emulsion remarkably influences certain taste impressions created by added taste substances."}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本水産学会"},{"subitem_publisher":"Springer"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1111/j.1444-2906.2006.01230.x","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1111/j.1444-2906.2006.01230.x","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"日本水産学会"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://jsfs.jp/","subitem_relation_type_select":"URI"}}]},"item_3_relation_28":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10017391726","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0919-9268","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA10993718","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Nakaya, Kyoko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kohata, Tomoko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Doisaki, Nobushige"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ushio, Hideki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohshima, Toshiaki"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"droplet size","subitem_subject_scheme":"Other"},{"subitem_subject":"oil-in-water emulsion","subitem_subject_scheme":"Other"},{"subitem_subject":"preference","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","subitem_subject_scheme":"Other"},{"subitem_subject":"taste","subitem_subject_scheme":"Other"},{"subitem_subject":"two-bottle choice test","subitem_subject_scheme":"Other"}]},"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":"journal article"}]},"item_title":"Effect of oil droplet sizes of oil‐in‐water emulsion on the taste impressions of added tastants","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of oil droplet sizes of oil‐in‐water emulsion on the taste impressions of added tastants"}]},"item_type_id":"3","owner":"15","path":["206","445"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-29"},"publish_date":"2020-09-29","publish_status":"0","recid":"1997","relation_version_is_last":true,"title":["Effect of oil droplet sizes of oil‐in‐water emulsion on the taste impressions of added tastants"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:38:00.568739+00:00"}