Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts

Yoon Hyuk Chang, Han Sub Kwak, Byoungseung Yoo, Youngseung Lee

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

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. Plot of shear stress vs. shear rate for six commercial red ginseng extracts (A-F) at 25 °C. Principal component analysis (PCA) of overall acceptance ratings from ninety-five consumers, class centroids of clusters 1, 2 and 3 by agglomerative hierarchical clustering analysis, and mean acceptance ratings of ages 20-29 and ages 30-59.

Original languageEnglish
Pages (from-to)2664-2671
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume50
Issue number12
DOIs
StatePublished - 1 Dec 2015

Keywords

  • Consumer acceptability
  • Ginsenoside
  • Red ginseng extract
  • Rheology
  • Sensory profile

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