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Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods
- Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods
- Yoon E.K.; Hong J.H.; Le S.; Kim K.O.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Journal of Food Science
- Journal of Food Science vol. 76, no. 5, pp. S270 - S279
- SCI; SCIE; SCOPUS
- Document Type
- The aims of this study were: to develop objective and effective sample preparation and presentation procedures for the sensory analysis of red ginseng extracts (RGE); to identify their sensory attributes in relation with the consumer acceptability of RGEs produced with different processing techniques. The samples included 7 different types of RGE, among which 2 samples were of commercial products and the other samples were specially prepared for the study. The samples differed in processing methods (traditional method, high-hydrostatic pressure [HHP], and fermentation) and extraction solvents (ethanol, water). For the descriptive analysis, 7 trained panelists developed and evaluated 30 attributes. Principal component analysis was conducted to summarize the relationships between the sensory attributes and to get a representation of the samples according to those attributes. Consumers evaluated the appearance and flavor acceptability of the extracts. Hierarchical cluster analysis was conducted on consumer acceptability of flavor. The results showed that the clear differences among the RGEs in terms of sensory perceptions were explained by the processing methods. Consumers were segmented into 3 distinct groups in terms of preference: a consumer cluster that likes the RGEs produced with HHP or fermentation, a cluster that likes a product with strong ginseng flavor, and a cluster that likes a RGE with sweet taste and jujube flavor. These 3 clusters differed somewhat in their consumption frequency and purchase factors, also. © 2011 Institute of Food Technologists ®.
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