Table 4. Sensory evaluation scores of mayonnaise added with different ratios of egg yolk and red ginseng extract (RGE)

Samples	Appearance⁵⁾	Smell	Taste	Texture	Oily taste	Bitterness	Darkness	Overall acceptability
CONT¹⁾	6.10±1.12^3)c4)	5.15±1.23^a	5.25±1.37^c	5.65±1.23^c	4.20±1.58^a	2.00±0.86^a	2.30±0.98^a	5.60±1.23^c
RGE25²⁾	5.50±1.05^c	4.95±1.19^a	5.10±1.12^c	5.55±1.00^c	4.10±1.52^a	2.50±0.89^a	3.15±0.99^b	5.40±0.99^c
RGE50	4.65±0.99^b	4.90±1.12^a	4.60±1.50^bc	4.80±0.95^b	4.05±1.54^a	3.35±1.42^b	4.55±0.83^c	4.55±1.36^b
RGE75	3.25±0.91^a	4.75±1.21^a	3.95±1.15^ab	4.00±1.21^a	3.95±1.70^a	3.90±1.48^b	5.55±1.05^d	4.05±1.10^b
RGE100	2.80±0.89^a	4.35±1.18^a	3.35±1.09^a	3.70±1.26^a	3.75±1.77^a	4.85±1.50^c	6.45±0.94^e	3.05±0.94^a

CONT stands for mayonnaise prepared egg yolk.
RGE25, RGE50, RGE75, and RGE100 stand for mayonnaise added with 25%, 50%, 70%, and 100% of RGE for egg yolk weight basis of CONT.
All values are mean±SD (n=20).
Different superscript letters indicate significant differences (p<0.05) between values in the same column.
Rating scale (score): 1 (bad) ↔ 7 (good) for appearance, smell, taste, texture, and overall acceptability; Rating scale (score): 1 (weak) ↔ 7 (strong) for oily taste, bitterness, and darkness.