Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS
Junshun Zhang, Yuqi Li, Juanjuan Luo, Suwan Lu, Qishun Zhu, Linlin Yin, Shoubao Yan · 2026
Read Analysis of the Effect of Autoclaving on the Flavor of Fresh Ginseng Using Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS by Junshun Zhang, Yuqi Li, Juanjuan Luo, Suwan Lu, Qishun Zhu, Linlin Yin, Shoubao Yan (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13606668.txt.
Description
Junshun Zhang and co-authors track how pressure-steaming changes the aroma of fresh ginseng, in a 2026 study. The root is prized as food and medicine and is usually heat-processed first. Three instruments, an electronic nose and two chromatography setups, profiled the volatile compounds in fresh and autoclaved roots.
The steamed root carried more short-chain alkanes, sulfur compounds, and aromatics. One method named eighty-one volatiles, mostly aldehydes, alcohols, and esters, while the other catalogued over a thousand, with far more compounds falling than rising after steaming. Terpenoids, esters, and ketones shifted most. The authors say the flavor map can guide processing and new ginseng foods.
Catalog record
| CREATOR | Junshun Zhang, Yuqi Li, Juanjuan Luo, Suwan Lu, Qishun Zhu, Linlin Yin, Shoubao Yan |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |