Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics.

ABSTRACT:

Introduction

As a popular supplement in the world, ginseng occupies a prominent position in the health food industry. With the expansion of the consumer market, ginseng products have gained wider applications. Previous studies have mainly focused on the cultivation, chemical composition, functions and mechanisms of action of ginseng.

Methods

To explore the differences of flavor quality characteristics of ginseng products, the volatile metabolites of seven products were evaluate from different growth years, growth environments, processing methods, and parts by GC × GC-ToF-MS, sensory evaluation and multivariate statistics.

Results

The six-year red ginseng exhibited the highest diversity of volatile metabolites with 2,264 compounds identified, followed by ginseng flower

SUBMITTER: Li J 

PROVIDER: S-EPMC12702956 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature