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