Abstract
This study investigated the essential oil composition of fresh Panax
ginseng root and identified novel compounds from ginseng oil. The
oil was divided into five fractions (neutral, basic, phenolic, acidic, and
aldehydic). In total, 149 constituents, including 29, 19, and 38 compounds in
the basic, phenolic, and aldehydic fractions, respectively, were identified by
gas chromatography (GC) and GC-mass spectrometry (MS). The primary constituents
of the total ginseng volatile oil were α-humulene
(13.91% as a peak area), bicyclogermacrene (13.59%),
β-caryophyllene (8.24%),
α-neoclovene (7.78%), and
α- and β-panasinsenes
(5.14% and 7.53%). The primary constituents of the basic fraction
were 2-isopropyl-3-methoxypyrazine (35.51%),
3-sec-butyl-2-methoxy-5-methylpyrazine (31.54%),
2-isobutyl-3-methoxypyrazine (8.64%), and 2-methoxy-3-methylpyrazine
(8.40%), whereas in the phenolic fraction, these were benzoic
(25.40%), octanoic (11.57%), nonanoic (9.16%), propionic
(6.35%), and decanoic acids (6.16%). The primary constituents of
the aldehydic fraction were 4-(2-furyl)-3-buten-2-one (23.41%),
benzaldehyde (10.18%), cis-2-heptanal (9.42%),
3-(α-furyl)-propenal (8.51%), and
2-phenyl-2-butenal (7.28%). Among these, the phenylalkenal compounds,
including 2-phenyl-2-butenal, 2-methyl-3-phenyl-2-propenal,
5-methyl-2-phenyl-2-pentenal, 5-methyl-2-phenyl-2-hexenals, 2-phenyl-2-octenal,
and 2-phenyl-2-nonenal, were newly identified in this study as ginseng volatile
constituents. Furthermore, 2-phenyl-2-nonenal was identified as a plant-based
volatile constituent for the first time in this study.
Publisher
The Korean Society of Food Preservation