Volatile flavor components of raw ginseng were collected from the manufacturing process of ginseng extract. Flavor components were separated by capillary column chromatography using SE-54 stationary phase and individual components were identified by means of GC/MS. Twenty six compounds including monoterpenes, esters, ethers, and sesquiterpenoids were tentatively identified. Major flavor components characteristic to ginseng appeared to be sesqiterpenoids such as ¥á-gurjunene, ¥â-maaliene, ¥á-guaiene. ¥â-patchoulene, (-)aromadendrene, and ¥â-elemene.
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