Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods

Area of Science:

• Food Science
• Sensory Analysis
• Consumer Behavior

Background:

• The red ginseng extract (RGE) market is expanding due to recognized health benefits.
• Sensory properties are crucial for RGE quality and consumer acceptance, yet are understudied.
• Objective methods for RGE sensory analysis are needed.

Purpose of the Study:

• To establish effective sample preparation and presentation for RGE sensory analysis.
• To link RGE sensory attributes to consumer acceptability based on different production methods.
• To segment consumers based on RGE flavor preferences.

Main Methods:

• Descriptive analysis by 7 trained panelists evaluating 30 attributes.
• Principal Component Analysis (PCA) for sensory attribute relationships.
• Consumer evaluation of appearance and flavor acceptability.
• Hierarchical cluster analysis for flavor preference segmentation.

Main Results:

• Processing methods (traditional, high-hydrostatic pressure [HHP], fermentation) clearly differentiated RGE sensory profiles.
• Consumers were grouped into 3 preference clusters: liking HHP/fermented RGEs, strong ginseng flavor, or sweet/jujube notes.
• Clusters showed variations in consumption frequency and purchasing factors.

Conclusions:

• Processing techniques are the primary drivers of sensory differences in RGEs.
• Understanding consumer segmentation based on sensory preferences aids RGE market development.
• Developed sample preparation and presentation protocols are valuable for industry and academia.