Table 4
Sensory scores¹) of red ginseng beverage (RGB)²⁾ with six extraction steps

Sensory attributes	RGB-1st³⁾	RGB-2nd	RGB-3rd	RGB-4th	RGB-5th	RGB-6th
Bitterness	6.64±2.06^a4)	5.18±1.60^b	5.00±1.53^b	4.09±1.14^b	2.27±0.79^c	2.09±0.83^c
Astringency	4.00±1.73^ab	3.33±0.58^b	5.33±1.15^a	6.33±1.15^a	5.00±2.65^ab	3.00±1.00^b
Sourness	3.64±1.63^a	3.36±1.75^ab	2.82±1.72^ab	2.73±1.19^ab	2.18±1.25^b	2.00±1.10^b

Sensory scores were assessed on 9 point scale where 1=extremely bad, 9=extremely good. values represent means±SD (n=20).
RGB (Red Ginseng Beverage) contains 70 mg/g of ginseng saponin.
RGB-1st, 65℃ 70% EtOH; RGB-2nd, 75℃ 60% EtOH; RGB-3rd, 80℃ 50% EtOH; RGB-4th, 85℃ 40% EtOH; RGB-5th, 90℃ 20% EtOH; RGB-6th, 95℃ 0% EtOH
^a-cValues with different superscript letters within the same row are significantly different at p<0.05 by Duncan’s multiple range test.