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'https://openalex.org/W2240010019', 'https://openalex.org/W2316608729', 'https://openalex.org/W2335216853', 'https://openalex.org/W2515037956', 'https://openalex.org/W2525741525', 'https://openalex.org/W2528850225', 'https://openalex.org/W2550977029', 'https://openalex.org/W2751973418', 'https://openalex.org/W2793269243', 'https://openalex.org/W2887531603', 'https://openalex.org/W2903700946', 'https://openalex.org/W2905936726', 'https://openalex.org/W2909085778', 'https://openalex.org/W2918267251', 'https://openalex.org/W3210374425', 'https://openalex.org/W4247359473'], 'related_works': ['https://openalex.org/W4380318736', 'https://openalex.org/W4377011855', 'https://openalex.org/W2962679740', 'https://openalex.org/W2943788147', 'https://openalex.org/W2767824311', 'https://openalex.org/W2390199964', 'https://openalex.org/W2383030316', 'https://openalex.org/W2347347278', 'https://openalex.org/W2053536116', 'https://openalex.org/W1147868108'], 'abstract_inverted_index': {'近年開発された酸化防止容器は開封後の醤油の鮮度を保持できることから,急速に市場に普及している.一方で,醤油の風味形成に重要な香気成分に対し,酸化防止容器がどのような影響を与えているかについてはこれまで明らかになっていなかった.本研究では,PID,デラミ容器,PETボトルそれぞれの容器製品に充填した醤油について,開封後の香気成分変化を評価することで,酸化防止容器の各製品の香気成分維持効果の解明を試みた.酸化防止容器は鮮度維持機能が高く,香気成分の経時的な変化量は小さいことから,分析方法の工夫が必要とされた.具体的には,バイアル内を窒素置換したSPME-GC/MS,グローブボックス内で香気抽出したSBSE-GC/MSを併用して分析中の成分変化を低減させ,またSPME-GC/Oおよび多変量解析を活用して風味形成および風味変化への寄与度の高い成分を絞り込んだ.その結果,PETボトルではピラジン類(2,3,5-trimethylpyrazine等),短鎖脂肪酸(isovaleric': [0], 'acid等),アルデヒド類(nonanal等),含硫化合物(dimethyl': [1], 'trisulfide)の増加,およびエステル類(ethyl': [2], '2-methylbutanoate等)の減少が確認され,これら成分のデラミ容器,PIDにおける変化量はPETボトルより少なかった.また,2,3,5-trimethylpyrazineの経時的増加は,デラミ容器よりもPIDの方が小さく,醤油の黒色化の進行と同じ変化傾向を示していた.さらに,PETボトルで変化量の大きかった上位3成分は,nonanal(8.1倍),dimethyl': [3], 'trisulfide(7.5倍),2,3,5-trimethylpyrazine(4.5倍)であった.これら成分は醤油の品質変化への影響が大きいと考えられ,また清酒の老香の成分として知られるdimethyl': [4], 'trisulfideは醤油においても品質劣化に寄与していることが示唆された.': [5]}, 'cited_by_api_url': 'https://api.openalex.org/works?filter=cites:W3184164015', 'counts_by_year': [], 'updated_date': '2024-09-14T13:47:32.199995', 'created_date': '2021-08-02'}