{"created":"2024-07-29T05:54:11.933998+00:00","id":2000461,"links":{},"metadata":{"_buckets":{"deposit":"c63e4960-354b-4a77-9f18-b1f0c29eccf6"},"_deposit":{"created_by":69,"id":"2000461","owners":[69],"pid":{"revision_id":0,"type":"depid","value":"2000461"},"status":"published"},"_oai":{"id":"oai:rissho.repo.nii.ac.jp:02000461","sets":["11:331:332:1722218738340"]},"author_link":[],"item_4_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"40","bibliographicPageStart":"31","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"立正大学心理学研究年報","bibliographic_titleLang":"ja"},{"bibliographic_title":"The journal of psychology Rissho University","bibliographic_titleLang":"en"}]}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to examine whether evaluating complex multifaceted aspects of fragrancefrom various perspectives is effective in developing fragrance evaluation criteria. In this study, thee valuation process of fragrance was categorized into three groups:“ psychological category,”“ impression category,” and “fragrance category.” Twenty-four different scents were used in the experiment, andparticipants evaluated the scents based on these three categories. As a result of the factor analysis, three factors were extracted from the psychological and impression category, and five, from fragrance category.The study shows that it is important to evaluate the fragrance from various perspectives to establish universal fragrance assessment standards.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_4_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"立正大学心理学部, 立正大学大学院心理学研究科","subitem_publisher_language":"ja"},{"subitem_publisher":"Graduate School of Psychology & Faculty of Psychology  Rissho University","subitem_publisher_language":"en"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2185-1069","subitem_source_identifier_type":"PISSN"}]},"item_4_version_type_18":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"金澤僚哉","creatorNameLang":"ja"},{"creatorName":"Ryoya KANAZAWA","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"鹿嶋真弓","creatorNameLang":"ja"},{"creatorName":"Mayumi KASHIMA","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"井田政則","creatorNameLang":"ja"},{"creatorName":"Masanori IDA","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-07-29"}],"filename":"15-04.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://rissho.repo.nii.ac.jp/record/2000461/files/15-04.pdf"},"version_id":"ec6dd016-d583-4ada-a950-b79b110562c7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"olfactory","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"smell","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fragrance","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"multidimensional evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"semantic differential method","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":"香りの３ 次元評価に関する実験的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"香りの３ 次元評価に関する実験的研究","subitem_title_language":"ja"},{"subitem_title":"An Experimental Study of Three-dimensional Evaluation of Fragrance","subitem_title_language":"en"}]},"item_type_id":"4","owner":"69","path":["1722218738340"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-07-29"},"publish_date":"2024-07-29","publish_status":"0","recid":"2000461","relation_version_is_last":true,"title":["香りの３ 次元評価に関する実験的研究"],"weko_creator_id":"69","weko_shared_id":-1},"updated":"2024-07-29T05:54:20.124919+00:00"}