Chemical fingerprinting of Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius) using multi-platform metabolomics and taste profiling

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-04-08 DOI:10.1007/s10068-026-02137-5

Namhee Lee, Jung-Woo Lee, Yejin Kim, So-Jeong Kim, Kyong-Hwan Bang, Unyong Kim, Sang Beom Han, Jeehye Sung, Joon Hyuk Suh

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Abstract

Diverse ginseng species exhibit highly similar morphological features, leading to potential concerns of adulteration. Difference in chemical composition, combined with sensory qualities, could be key to distinguishing between ginseng species and enabling their quality control. However, comprehensive metabolomic comparisons linking chemical profiles to sensory traits remain limited. This study aimed to differentiate Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius) using multi-platform metabolomics approach combined with multivariate statistics by analyzing different tissue parts (whole, body, and root). Korean ginseng was overall enriched in sucrose, citric acid, acetic acid, β-panasinsene, and ginsenoside Ra2, whereas American ginseng contained higher succinic acid, β-farnesene, quinquenoside R1. Electronic tongue profiling further distinguished taste attributes, with Korean ginseng showing stronger sweetness and bitterness and American ginseng exhibiting higher sourness. These integrated findings identified discriminant markers and demonstrated the potential of integrated metabolomics and sensory analysis for ginseng authentication and quality assessment.

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基于多平台代谢组学和味觉图谱的高丽人参和西洋参化学指纹图谱

不同种类的人参表现出高度相似的形态特征，导致潜在的掺假问题。化学成分的差异，结合感官品质，可能是区分人参种类和实现其质量控制的关键。然而，将化学特征与感官特征联系起来的综合代谢组学比较仍然有限。本研究采用多平台代谢组学方法结合多元统计，通过对人参的不同组织部位（全、体、根）进行分析，对西洋参和西洋参进行鉴别。红参总体上富含蔗糖、柠檬酸、乙酸、β-人参皂苷和人参皂苷Ra2，而西洋参则含有较高的琥珀酸、β-法尼辛、五烯皂苷R1。电子舌谱进一步区分了味道属性，高丽人参的甜味和苦味更强，西洋参的酸味更强。这些综合发现确定了鉴别标记，并展示了综合代谢组学和感官分析在人参鉴定和质量评估中的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.