Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characterization of bitterness components of ginseng using electronic tongue

전자혀를 이용한 인삼의 쓴맛 성분 특성화

  • Received : 2023.06.21
  • Accepted : 2023.08.04
  • Published : 2023.08.30
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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.

인삼의 쓴맛 성분을 규명하기 위해 전자혀를 이용하여 여러 인삼성분의 쓴맛 강도를 측정한 결과, ginsenoside와 알칼로이드 성분의 쓴맛 강도가 높은 것으로 나타났다. 이 중 알칼로이드 성분은 고려인삼 내 함량이 낮아 인삼의 쓴맛에 실질적인 영향이 미비할 것으로 판단되며 함량이 높은 ginsenoside가 쓴맛에 미치는 영향이 클 것으로 사료된다. Ginsenoside는 인삼 고유의 활성성분으로 큰 폭의 ginsenoside 함량감소는 인삼의 고유 기능성에 부정적인 영향을 줄 수 있으므로, 기호성을 높여 시장성을 확대하고자 인삼의 쓴맛을 경감하기 위하여는 ginsenoside Rb1을 비롯한 인삼 내 함량이 높고 쓴맛이 강한 ginsenoside를 다른 ginsenoside로 전환시키는 가공방법을 개발하는 것이 바람직할 것으로 판단된다. 또한, 전자혀와 실제 사람의 미각과는 차이가 있을 수 있으므로 향후 사람의 미각에 대한 직접적인 추가 검증 연구도 필요하다고 사료된다.

Keywords

Acknowledgement

본 연구는 한국식품연구원 기본사업(E0210300)의 지원에 의해 이루어졌습니다.

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