Table 5
Composition of four red ginseng beverage (RGB)-models and their sensory score of bitterness and overall acceptance

Samples	Composition (%)							Bitterness score³⁾	Overall acceptance⁴⁾
Samples	1st²⁾	2nd	3rd	4th	5th	6th	Total	Bitterness score³⁾	Overall acceptance⁴⁾
RGB¹⁾-model-1	43.3	38.9	17.8	-	-	-	100.0	6.40±1.84^a5)	5.07±1.4^ab
RGB-model-2	45.9	41.2	-	12.9	-	-	100.0	5.73±1.39^ab	5.73±1.79^ab
RGB-model-3	45.9	41.2	-	-	12.9	-	100.0	5.67±1.80^ab	6.13±1.55^ab
RGB-model-4	46.6	41.9	-	-	-	11.5	100.0	5.00±1.36^b	6.83±1.84^a

RGB, Red Ginseng Beverage.
1st, 65℃ 70% EtOH; 2nd, 75℃ 60% EtOH; 3rd, 80℃ 50% EtOH; 4th, 85℃ 40% EtOH; 5th, 90℃ 20% EtOH; 6th, 95℃ 0% EtOH.
Sensory scores were assessed on 9 point scale where 1=extremely bitterness, 9=extremely bitterness.
Overall acceptances were assessed on 9 point scale where 1=extremely bad, 9=extremely good.
^a,bValues with different superscript letters within the same column are significantly different at p<0.05 by Duncan’s multiple range test (n=20).