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http://dx.doi.org/10.5142/JGR.2002.26.4.206

Correlation between SPME-GC Analysis and the Aroma Intensity for Ginseng Volatiles  

Ryu, Sung-Kwon (Department of Food Science and Technology, Kyung Hee University)
Roh, Jin-Chul (Department of Food Science and Technology, Kyung Hee University)
Park, Hoon (Korea Ginseng Institute, Chung-Ang University)
Park, Sung-Kook (Department of Food Science and Technology, Kyung Hee University)
Publication Information
Journal of Ginseng Research / v.26, no.4, 2002 , pp. 206-212 More about this Journal
Abstract
Ginsengs grown fur six years at different locations were harvested and prepared for white and red ginsengs. These fresh, white, red, and other ginsengs purchased from domestic and foreign countries were analyzed for their volatile compounds by solid phase microextraction-gas chromatography (SPME-GC) and SPME-GC/mass spectrometery (MS). The intensity of the ginseng volatiles perceived by nose was also measured in order to correlate the intensity with the corresponding GC analysis. Good correlations were obtained between the GC peak area and the degree of intensity evaluated by sensory panelists, indication that a reliable and objective evaluation of the aroma intensity of ginsengs by a simple GC analysis is possible.
Keywords
Ginseng; ginseng volatiles; aroma intensity; SPME-GC; gas chromatography;
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