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J Agric Food Chem. 2012 Aug 8;60(31):7616-22. doi: 10.1021/jf301835v. Epub 2012 Jul 30.

Differences in the volatile compositions of ginseng species (Panax sp.).

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Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea.


The volatile compositions in dried white ginseng according to species (Panax ginseng, Panax notoginseng, and Panax quinquefolius) were analyzed and compared by applying multivariate statistical techniques to gas chromatography-mass spectrometry data sets. Main volatile compounds of ginseng species in the present study were sesquiterpenes, such as bicyclogermacrene, (E)-β-farnesene, β-panasinsene, calarene, α-humulene, β-elemene, etc. In particular, α-selinene, α-terpinolene, β-bisabolene, β-phellandrene, β-sesquiphellandrene, zingiberene, germacrene D, limonene, α-gurjunene, (E)-caryophyllene, δ-cadinene, (E)-β-farnesene, α-humulene, bicyclogermacrene, longiborn-8-ene, β-neoclovene, and (+)-spathulenol were mainly associated with the difference between P. ginseng and P. notoginseng versus P. quinquefolius species. On the other hand, the discrimination between P. ginseng and P. notoginseng could be constructed by hexanal, 2-pyrrolidinone, (E)-2-heptenal, (E)-2-octenal, heptanal, isospathulenol, (E,E)-2,4-decadienal, 3-octen-2-one, benzaldehyde, 2-pentylfuran, and (E)-2-nonenal.

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