Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts
Red ginseng extracts have gained popularity due to their positive impact on health. The objective of this study was to identify the rheological properties, ginsenosides contents and sensory characteristics of six different commercial red ginseng extracts in Korea. Ginseng extracts demonstrated diffe...
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| Veröffentlicht in: | International journal of food science & technology 2015-12, Vol.50 (12), p.2664-2671 |
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| creator | Chang, Yoon Hyuk Kwak, Han Sub Yoo, Byoungseung Lee, Youngseung |
| description | Red ginseng extracts have gained popularity due to their positive impact on health. The objective of this study was to identify the rheological properties, ginsenosides contents and sensory characteristics of six different commercial red ginseng extracts in Korea. Ginseng extracts demonstrated different shear‐thinning flow behaviour (n = 0.59–0.78) with a consistency index (K = 46.77–105.78 Pa sⁿ), which meant they had different viscosity. The amount of ginsenosides and total solid contents were highly correlated (r = 0.954). Six significant attributes (ginseng, angelica, bitterness, ginger flavour and astringency) were identified and can be used as sensory parameters for the determination of the product quality. Hedonic levels of the product were assessed by a group of ninety‐five consumers in their 20 s (n = 32) and over 30 (n = 63). Cluster analysis revealed that consumer acceptance was divided into two major clusters for those that preferred strong (n = 43) and weak (n = 42) ginseng characteristics in the extract. |
| doi_str_mv | 10.1111/ijfs.12938 |
| format | Article |
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The objective of this study was to identify the rheological properties, ginsenosides contents and sensory characteristics of six different commercial red ginseng extracts in Korea. Ginseng extracts demonstrated different shear‐thinning flow behaviour (n = 0.59–0.78) with a consistency index (K = 46.77–105.78 Pa sⁿ), which meant they had different viscosity. The amount of ginsenosides and total solid contents were highly correlated (r = 0.954). Six significant attributes (ginseng, angelica, bitterness, ginger flavour and astringency) were identified and can be used as sensory parameters for the determination of the product quality. Hedonic levels of the product were assessed by a group of ninety‐five consumers in their 20 s (n = 32) and over 30 (n = 63). 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The objective of this study was to identify the rheological properties, ginsenosides contents and sensory characteristics of six different commercial red ginseng extracts in Korea. Ginseng extracts demonstrated different shear‐thinning flow behaviour (n = 0.59–0.78) with a consistency index (K = 46.77–105.78 Pa sⁿ), which meant they had different viscosity. The amount of ginsenosides and total solid contents were highly correlated (r = 0.954). Six significant attributes (ginseng, angelica, bitterness, ginger flavour and astringency) were identified and can be used as sensory parameters for the determination of the product quality. Hedonic levels of the product were assessed by a group of ninety‐five consumers in their 20 s (n = 32) and over 30 (n = 63). Cluster analysis revealed that consumer acceptance was divided into two major clusters for those that preferred strong (n = 43) and weak (n = 42) ginseng characteristics in the extract.</description><subject>astringency</subject><subject>bitterness</subject><subject>cluster analysis</subject><subject>Consumer acceptability</subject><subject>consumer acceptance</subject><subject>ginger</subject><subject>ginsenoside</subject><subject>ginsenosides</subject><subject>Panax</subject><subject>Red ginseng extract</subject><subject>rheology</subject><subject>sensory evaluation</subject><subject>sensory profile</subject><subject>viscosity</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNp9kE1PGzEQhq2qSA2UC3-AlbhVXTq21_txRFC-GkBqSCP1Ynm94-B0WQd7U5J_X4cFjp3LSKPnmdG8hBxQOKaxvtmFCceUVbz8QEaU5yJlOaMfyQgqAanIGP9EdkNYAADjRTYi6ucDutbNrVZtsvRuib63GL4mc9sF7FywDYZEu67Hro_jOAvObxL8q9qV6q3rQuJM8sN5VF3isXkV5wmue690Hz6THaPagPuvfY9Mz7_fn16m47uLq9OTcaozgDKtDTaaV0xRVLnOEKHmOTSYsbpkipsKQIuyEFpBw3JVUFGwOsKG1oaXmeZ75GjYG794WmHo5cKtfBdPSlqIQkBecojUl4HS3oXg0cilt4_KbyQFuY1QbiOULxFGmA7ws21x8x9SXl2fT96cdHBs6HH97ij_R-YFL4Sc3V7I3-PZ5Ozm5pcUkT8ceKOcVHNvg5xOGNAcgEJFGeX_ANTdjnY</recordid><startdate>201512</startdate><enddate>201512</enddate><creator>Chang, Yoon Hyuk</creator><creator>Kwak, Han Sub</creator><creator>Yoo, Byoungseung</creator><creator>Lee, Youngseung</creator><general>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201512</creationdate><title>Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts</title><author>Chang, Yoon Hyuk ; 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The objective of this study was to identify the rheological properties, ginsenosides contents and sensory characteristics of six different commercial red ginseng extracts in Korea. Ginseng extracts demonstrated different shear‐thinning flow behaviour (n = 0.59–0.78) with a consistency index (K = 46.77–105.78 Pa sⁿ), which meant they had different viscosity. The amount of ginsenosides and total solid contents were highly correlated (r = 0.954). Six significant attributes (ginseng, angelica, bitterness, ginger flavour and astringency) were identified and can be used as sensory parameters for the determination of the product quality. Hedonic levels of the product were assessed by a group of ninety‐five consumers in their 20 s (n = 32) and over 30 (n = 63). Cluster analysis revealed that consumer acceptance was divided into two major clusters for those that preferred strong (n = 43) and weak (n = 42) ginseng characteristics in the extract.</abstract><cop>Oxford</cop><pub>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</pub><doi>10.1111/ijfs.12938</doi><tpages>8</tpages></addata></record> |
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| subjects | astringency bitterness cluster analysis Consumer acceptability consumer acceptance ginger ginsenoside ginsenosides Panax Red ginseng extract rheology sensory evaluation sensory profile viscosity |
| title | Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts |
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