Abstract

In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with ${\alpha}$-, ${\beta}$-, ${\gamma}$-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of ${\alpha}$-CD and ${\beta}$-CD were much lower than that of ${\gamma}$-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside $Rg_3$ and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of ${\alpha}$-CD, ${\beta}$-CD and ${\gamma}$-CD were checked using an electronic tongue. As a result, REG-${\gamma}$-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

홍삼추출물(RGE)의 쓴맛을 개선하기 위해서 증숙시 초산 처리 후 ${\alpha}$-, ${\beta}$-, ${\gamma}$-CD을 이용해서 RGE의 포접화합물을 제조하여, 전자혀 분석을 통해서 RGE-${\gamma}$-CD에 의한 쓴맛 개선효과가 가장 큰 것으로 확인하였다. 인삼의 열처리 공정에 있어 초산 처리는 $Rg_3$ 및 비극성 진세노사이드 성분 함량을 증가시킴을 알 수 있었다. 전자혀를 이용하여 ${\alpha}$, ${\beta}$, ${\gamma}$-CD 첨가량에 따른 쓴맛, 신맛, 짠맛, 우아미맛 및 단맛을 분석하였다. 그 결과 RGE 대비 10%의 ${\gamma}$-CD를 첨가하여 포접한 REG가 다른 처리구에 비해 쓴맛이 월등히 낮은 감응도를 나타내었다.

Keywords

• Acetic acid;
• cyclodextrin;
• ginsenoside;
• electron tongue;
• bitterness

• 초산;
• 진세노사이드;
• 전자혀;
• 쓴맛;