Changes in aroma characteristics during the preparation of red ginseng estimated by electronic nose, sensory evaluation and gas chromatography/mass spectrometry

Discrimination of American ginseng and Asian ginseng using electronic nose and gas chromatography–mass spectrometry coupled with chemometrics

“…The criteria for selecting compounds were as follows: (1) alkane compounds were ignored, because they were reported to have less aromatic information [25], [26]; (2) according to previous reports [10], [27], the target volatile components were limited in terpenes, alcohols, acid, ester, and aldehydes; (3) for overlapping constituents between the two ginsengs, the meaningful ones were chosen, whose amounts varied greatly—for example, α-gurjunene in terpenes was selected because its content was significantly different in the two ginsengs; and (4) all the specific components were chosen because they were only detected in one ginseng and were considered important to differentiating between these two. A total of 30 aroma constituents (18 terpenes, eight alcohols, three aromatics, and one aldehyde) were chosen.…”

“…The variety in aroma has been further demonstrated by using advanced chemical analytical techniques, for example, GC-MS. Shellie et al [6] analyzed Asian and American ginseng aroma using comprehensive two-dimensional GC and GC $\times$ GC-quadrupole MS. Changes in aroma characteristics during the preparation of red ginseng have also been investigated with GC-MS [10]. Although GC-MS can discriminate between the chemical components of aroma and quantify the target volatile constituents, this approach is expensive and time-consuming.…”

Determination of radix ginseng volatile oils at different ages by comprehensive two‐dimensional gas chromatography/time‐of‐flight mass spectrometry

“…(ginseng), Panax quinquefolius L. (American ginseng), and Panax notoginseng (Burk.) F. H. Chen (notoginseng) [19 -21] and understand the composition changes of P. ginseng roots with different traditional processings such as white and red ginseng [22,23]. In the meantime, analysis of ginsenosides in different parts and ages was also carried out [24,25].…”

Macroscopic identification of Chinese medicinal materials: Traditional experiences and modern understanding

“…For example, "electronic nose" and "electronic tongue" are being used to analyze odour and taste, respectively (Lee et al, 2005;Yu and Wang, 2007;Chen et al, 2008). These new methodologies or techniques are an extension of macroscopic identification and are helpful for its development.…”