{"created":"2023-05-15T08:13:18.651804+00:00","id":973,"links":{},"metadata":{"_buckets":{"deposit":"5ca60ae6-01b1-4d6d-a561-ad1b7939e91e"},"_deposit":{"created_by":12,"id":"973","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"973"},"status":"published"},"_oai":{"id":"oai:unii.repo.nii.ac.jp:00000973","sets":["9:10:121"]},"author_link":[],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"25","bibliographicPageStart":"15","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"人間生活学研究","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Bulletin of Society for Human Life Studies","bibliographic_titleLang":"en"}]}]},"item_2_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"コーヒー生豆の発酵による新しいコーヒー開発の可能性を検討するため、乳酸菌とワイン酵母によるコーヒー果実粉末を用いた発酵モデルと、牛乳及びぶどうジュースを資化源とした発酵、及びワイン及び日本酒によるフレーバー付加の3つの方法によりコーヒーの風味の変化を検証した。酵母を用いた発酵では、コーヒー果実の発酵モデル、ぶどうジュースを用いた発酵モデルともに、酵母発酵により酸味が増加する一方で苦味が減少したが、これは味成分の変化ではなく、フラン類の増加におけるフルーティな香りの付加による可能性が示された。一方、乳酸菌による発酵では、かおりにおける「香ばしさ」や「好ましさ」が増加する傾向がみられ、ピラジン類の増加による香ばしい香りの付加が示唆された。ワイン及び日本酒によるフレーバー付加では、ともにフラン類によるフルーティな香りや発酵醸造酒特有の香りが付加され、酸味が増加し、苦味が減少する傾向がみられた。これらのいずれも酸味の評価と滴定酸度、苦味の評価と総ポリフェノール量との相関はみられず、発酵による呈味の変化は味成分よりも香りの変化によることが示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"The present study aimed to evaluate the alteration of coffee flavor by fermentation of purified coffee beans. We used following three model experiments : 1) fermentations by lactic bacteria or wine yeast using solution of powdered coffee cherry, 2) fermentaions by lactic acid bacteria using milk or by wine yeast using grape juice, and 3) flavoring using Japanese sake or red wine. Regarding wine yeast fermentation, both the coffee beans fermented with 1) coffee cherry solution and 2) grape juice showed higher sour taste and lower bitter taste scores by sensory evaluation as compared to those of unfermented beans. The analyses of yeast-fermented beans by GC/MS revealed that increased furanoids including furfuryl acetate might contribute to the alterations of the taste scores. In contrast, the fermentation by lactic acid bacteria showed higher roasted flavor due to its increased pyrazine compounds. Finally, the coffee beans 3) flavored using Japanese sake or red wine also showed higher sour taste and lower bitter taste scores by sensory evaluation and increased furanoids similar to those were observed in yeast fermentation. In all of three experiments, no correlations were observed neither between sour taste score and titratable acidity nor between bitter taste score and total polyphenol content. These results suggest that fermentation of purified coffee beans affects coffee flavor via modifying odor components rather than taste components.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟人間生活学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-8591","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12585279","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"神山, 伸","creatorNameLang":"ja"},{"creatorName":"カミヤマ, シン","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"佐藤, 佑香","creatorNameLang":"ja"},{"creatorName":"サトウ, ユカ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"太田, ひかる","creatorNameLang":"ja"},{"creatorName":"オオタ, ヒカル","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"曽根, 英行","creatorNameLang":"ja"},{"creatorName":"ソネ, ヒデユキ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Kamiyama, Shin","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sato, Yuka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ohta, Hikaru","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sone, Hideyuki","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-11-01"}],"displaytype":"detail","filename":"nsk10_15_25.pdf","filesize":[{"value":"674.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nsk10_15_25.pdf","url":"https://unii.repo.nii.ac.jp/record/973/files/nsk10_15_25.pdf"},"version_id":"34aa9a2f-d52e-43fa-8937-ca1c37001aa6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"コーヒー","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌","subitem_subject_scheme":"Other"},{"subitem_subject":"酵母","subitem_subject_scheme":"Other"},{"subitem_subject":"香気","subitem_subject_scheme":"Other"},{"subitem_subject":"Coffee","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentation","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid bacteria","subitem_subject_scheme":"Other"},{"subitem_subject":"wine yeast","subitem_subject_scheme":"Other"},{"subitem_subject":"flavor","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"コーヒー生豆のモデル発酵とそれによる風味変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コーヒー生豆のモデル発酵とそれによる風味変化","subitem_title_language":"ja"},{"subitem_title":"Model experiments for fermentation of purified coffee beans : the alteration of coffee flavor","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["121"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"973","relation_version_is_last":true,"title":["コーヒー生豆のモデル発酵とそれによる風味変化"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-19T05:21:40.342521+00:00"}