{"created":"2023-07-25T10:30:49.829374+00:00","id":3219,"links":{},"metadata":{"_buckets":{"deposit":"6e0f6675-c5aa-47df-b64b-425d31d0d713"},"_deposit":{"created_by":4,"id":"3219","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3219"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003219","sets":["267:572:649"]},"author_link":["13462","13463","13464","13465"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-09-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"54","bibliographicPageStart":"47","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"広島文化女子短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　The characterization of the taste is intended by taking statisitics of the data, sinse the examination on the taste has the tendency of being influenced panel's mental and physiolosical condition. The data on 4 basic tastes (sweet. sour. salt. bitter) were taken by the sensory test and a quantionarire on 112 female subjects of 18-19 ages were processed quantitatively. Three factors were extracted by the factor analysis and interpreted in the sense of taste, the preferences and the condition of the health. The scatter diagram of factor scores showed the disversity of the taste.  On the other hand, four groups were extracted by the cluster analysis on these 3 factors and characterized.  One group is keen of all these tastes, and the other is a dull. On the average, the sense of sweet, sour and salt were not so much different from each other groups, but that of bitter was different. It seems that the the condition of the health influenced on the preference of sweet.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003212","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213869","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09137068","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"山本, 雅子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13462","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"加藤, 美紀","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13463","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamamoto, Masako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13464","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Koato, Minori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13465","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":"2023-05-29"}],"displaytype":"detail","filename":"30-7.pdf","filesize":[{"value":"557.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"30-7.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3219/files/30-7.pdf"},"version_id":"a9e37bf0-8cb7-413e-99a4-9900916a1a88"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"味覚","subitem_subject_scheme":"Other"},{"subitem_subject":"Taste","subitem_subject_scheme":"Other"},{"subitem_subject":"因子分析","subitem_subject_scheme":"Other"},{"subitem_subject":"Factor analysis","subitem_subject_scheme":"Other"},{"subitem_subject":"食晴好","subitem_subject_scheme":"Other"},{"subitem_subject":"Preference","subitem_subject_scheme":"Other"},{"subitem_subject":"関値","subitem_subject_scheme":"Other"},{"subitem_subject":"Threshold value","subitem_subject_scheme":"Other"},{"subitem_subject":"甘味","subitem_subject_scheme":"Other"},{"subitem_subject":"Sweet","subitem_subject_scheme":"Other"},{"subitem_subject":"酸味","subitem_subject_scheme":"Other"},{"subitem_subject":"Sour","subitem_subject_scheme":"Other"},{"subitem_subject":"塩味","subitem_subject_scheme":"Other"},{"subitem_subject":"Salt","subitem_subject_scheme":"Other"},{"subitem_subject":"苦味","subitem_subject_scheme":"Other"},{"subitem_subject":"Bitter","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":"因子分析による味覚特性の抽出","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"因子分析による味覚特性の抽出","subitem_title_language":"ja"},{"subitem_title":"Characterization of the Taste by the Factor Analysis","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["649"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3219","relation_version_is_last":true,"title":["因子分析による味覚特性の抽出"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T01:53:57.748705+00:00"}