{"title":"Characterization of bitterness components of ginseng using electronic tongue","authors":"Kyung-Tack Kim, Sang Yoon Choi","doi":"10.11002/kjfp.2023.30.4.663","DOIUrl":null,"url":null,"abstract":"Ginseng root is a medicinal plant widely used in Korea for its immunity enhancing and anti-fatigue properties. However, its bitter taste has a negative impact on the expansion of the ginseng market. In this study, we determined the bitter tasting compounds of ginseng using an electronic tongue. The results of measuring bitterness showed that phenolic compounds and polyacetylenes of ginseng had low bitterness. On the other hand, the bitterness was strong in ginsenosides and alkaloids of ginseng. Among them, the bitterness of ginseng was higher in ginsenosides than in alkaloids. Theses results suggest that ginsenosides have a significant affect on the bitter taste of ginseng.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.4.663","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
Ginseng root is a medicinal plant widely used in Korea for its immunity enhancing and anti-fatigue properties. However, its bitter taste has a negative impact on the expansion of the ginseng market. In this study, we determined the bitter tasting compounds of ginseng using an electronic tongue. The results of measuring bitterness showed that phenolic compounds and polyacetylenes of ginseng had low bitterness. On the other hand, the bitterness was strong in ginsenosides and alkaloids of ginseng. Among them, the bitterness of ginseng was higher in ginsenosides than in alkaloids. Theses results suggest that ginsenosides have a significant affect on the bitter taste of ginseng.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.