Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods

Yoon, Eunju; Hong, Joon Hee; Lê, Sébastien; Kim, K.O.

doi:10.1111/j.1750-3841.2011.02197.x

Cited by 9 publications

(10 citation statements)

References 16 publications

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“…When red ginseng extract was prepared in similar way to our sample (dilution rate of 1.1 w/v % and without sweetener) the sample was neither liked nor disliked by Korean consumers (Yoon et al . ). In another study, two commercial products containing red ginseng were slightly to moderately disliked by Korean consumers (Lee et al .…”

Section: Resultsmentioning

confidence: 97%

The U.S. Consumers' Acceptability and Emotion Measures when Consuming Novel Korean Traditional Non‐Alcoholic Beverages

Yoon

Kim

Lee

2016

Journal of Sensory Studies

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The objectives of this study were to determine how U.S. consumers perceive 6 Korean traditional beverages (Bokbunja, Hongsaam, Korean date, Omija, Sansuyu and Yuja) and to find out the influence of extrinsic information (name, nutritional information, picture of raw material and stories related to each sample) on acceptability, liking and intensity appropriateness of sweetness and bitterness, and emotion when consuming novel beverages. Bokbunja, Yuja and Korean date were samples received high acceptability, had adequate intensity of sweetness and bitterness, and evoked positive emotions. When the extrinsic information of the samples was provided, acceptability of all six samples tended to increase. Percentage of consumers who perceived the intensity of sweetness and bitterness of products as “just about right” increased when evaluated the samples in the informed condition. Also principal component analysis (PCA) biplot of emotions revealed the influence of information during evaluation. When tested in the informed condition, samples evoked relatively positive emotion compare to samples tested in the blind condition. The disliked products showed the greater increase of acceptability from the blind to the informed conditions. Practical Applications There is not much research conducted to evaluate acceptability of Korean traditional beverages with foreign consumers. In our study, we used these traditional beverages, which were still novel to U.S. consumers, and measured overall acceptability, liking and intensity appropriateness of sweetness and bitterness, and emotion using EsSense Profile™. Among six beverage samples we used, three samples (Bokbunja, Yuja and Korean date) received positive scores for all measurements. Also by comparing the results of evaluations conducted in blind and informed conditions, importance of information when evaluating the samples was shown. Our work provided the basis of launching favored Korean traditional beverage products in the U.S. market and demonstrated importance of the information when introducing the novel products to consumers.

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Section: Resultsmentioning

confidence: 97%

The U.S. Consumers' Acceptability and Emotion Measures when Consuming Novel Korean Traditional Non‐Alcoholic Beverages

Yoon

Kim

Lee

2016

Journal of Sensory Studies

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“…Ginseng is one of the most popular traditional medicinal plants in Asia, and ginsenosides are known to be the most valuable components in exerting the bioactivities of ginseng . It has been reported that biological activities of fresh ginseng are improved by diverse ginseng processing, and red ginseng produced by heating and drying exhibits better biological activity than fresh ginseng with respect to oxidative tissue damage restoration in rat models . HHP extraction is conducted at a lower temperature than conventional extraction methods.…”

Section: Discussionmentioning

confidence: 99%

“…Korean red ginseng is produced using multiple cycles of steaming and drying fresh ginseng . Bioactive components, mainly ginsenosides, undergo chemical changes during production that improve the bioactivity of ginseng .…”

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure extract of fresh ginseng on adipogenesis in 3T3‐L1 adipocytes

Lee

Jung

et al. 2014

J Sci Food Agric

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“…Sensory descriptive analysis can specify the intensity of sensory attributes in food products (Cartier et al, 2006). Several studies (Dutcosky et al, 2006;Gan et al, 2007;Brannan, 2009;Monaco et al, 2010;Yoon et al, 2011) have analyzed food properties using sensory descriptive analysis. The application of descriptive analysis requires extensive training to make sure that the panel agrees with the terminology and rating scales, so that the terms and scales can be used consistently to discriminate the samples.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

Murad¹,

Abdullah²,

Mustapha³

2015

American Journal of Applied Sciences

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The objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on the sensory characteristics of egg tofu. Eight trained panelists performed quantitative descriptive analysis. Analysis of Variance (ANOVA) showed that several of the response variables (egg aroma, starchiness, cohesiveness, astringency and aftertaste) were significantly different (p<0.05) and that the coefficients of determination (R 2 ) were in the range of 0.77-0.96. Based on the superimposed plot to determine the overlay region for sensory attributes, the formulation of egg tofu with desired sensory quality was obtained by incorporating 0.12% carrageenan, 0.61% gum Arabic and 2.00% corn starch. The best sensory performances were set as a goal for each response and the results showed that the optimum predicted response values obtained for egg aroma, starchiness, cohesiveness, astringency and aftertaste were 62, 88, 37, 34 and 60 mm respectively.

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Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods

Cited by 9 publications

References 16 publications

The U.S. Consumers' Acceptability and Emotion Measures when Consuming Novel Korean Traditional Non‐Alcoholic Beverages

The U.S. Consumers' Acceptability and Emotion Measures when Consuming Novel Korean Traditional Non‐Alcoholic Beverages

Effect of high hydrostatic pressure extract of fresh ginseng on adipogenesis in 3T3‐L1 adipocytes

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

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