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

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Yoon, E K ^a   Hong, J H ^a,b   Le S ^c   Kim, K O ^a,c  

^a Ewha Womans University   (South Korea)

^b Kookmin University   (South Korea)

^c AGROCAMPUS OUEST   (France)

Author keywords

Consumer acceptability; Consumer cluster; Red ginseng extract; Sensory characteristics

Indexed keywords

PLANT EXTRACT;

ADULT; ARTICLE; CHEMISTRY; CLUSTER ANALYSIS; CONSUMER; FEMALE; FERMENTATION; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; ODOR; PANAX; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; TASTE;

ADULT; CLUSTER ANALYSIS; CONSUMER SATISFACTION; FEMALE; FERMENTATION; FOOD HANDLING; HUMANS; MALE; MIDDLE AGED; ODORS; PANAX; PLANT EXTRACTS; PRINCIPAL COMPONENT ANALYSIS; TASTE;

PANAX GINSENG; ZIZIPHUS;

EID: 79957926112     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02197.x     Document Type: Article

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