| 摘要 |
A method for removing the bitter taste of a ginseng or red ginseng product is provided to enhance the sensory properties of the ginseng product by using a flavor comprising aldehyde allyl phenol and aliphatic ketone (or vanillin and maltol) as a main ingredient. A method for removing the bitter taste of a ginseng or red ginseng product comprises the step of adding a flavor to the liquid, concentrate or solids of ginseng or red ginseng, wherein the flavor consists of a main ingredient comprising aldehyde allyl phenol, aliphatic ketone, vanillin, maltol, or their mixture; and a side ingredient comprising proline, propylene glycol, glycerin, acetaldehyde, ethanol, or their mixture. The flavor comprises 0.2~1.0wt% of aldehyde allyl phenol, 0.2~1.0wt% of aliphatic ketone, 0.2~1.0wt% of vanillin, 0.2~1.0wt% of proline, 35~60wt% of propylene glycol, and 40~61wt% of glycerin; or comprises 0.5~3.0wt% of vanillin, 0.05~0.5wt% of maltol, 0.05~0.5wt% of acetaldehyde, 0.5~2.0wt% of ethanol, 35~60wt% of propylene glycol, and 40~64wt% of glycerin. |
