Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS

Abstract

Ginseng is an important plant with both medicinal and edible values, which are widely used after thermal processing. To investigate the effects of autoclaving on the flavor of fresh ginseng, electronic nose (E-nose), headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) were employed to characterize the volatile organic compounds (VOCs) in autoclaved ginseng (AG) and fresh ginseng (FG). The results of E-nose detection revealed significant differences in the volatile components between AG and FG, with AG containing more abundant short-chain alkanes such as methane, organic sulfides and aromatic components. A total of 81 VOCs, mainly aldehydes, alcohols and esters, were qualitatively identified by GC-IMS. GC-MS analysis identified 1103 VOCs, among which 181 volatile components showed a downward trend and 72 exhibited an upward trend after the autoclaving process. Notably, terpenoids, esters and ketones exhibited significant differences in composition and abundance between FG and AG. This study elucidated the effects of autoclaving on the volatile flavor profile of fresh ginseng and offered critical theoretical insights for flavor analysis and quality improvement in ginseng processing, as well as the rational development of ginseng functional foods.