ArticleNPJ science of food2026
Unveiling the improvement mechanisms of moist-heat and hot-air treatments on the flavor of Panax quinquefolius.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Taste and odor metabolomics ofFrontiers in nutrition · 2026Article
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17 authors.
Funding
Abstract
China-grown American ginseng, namely Panax quinquefolius (PQ), faces significant limitations in food industry applications due to its undesirable flavor. Moist-heat and hot-air treatments (MHHA) are one of the main methods for processing PQ. However, its impact on both flavor and functional components of PQ remained unclear. To address this issue, we proposed a three-step strategy termed "HE + H + EH", comprising the integration of human sensory evaluation and electronic tongue (HE), HPLC‑Q‑TOF‑MS (H), and the integration of electronic nose and HS‑GC‑IMS (EH). Human sensory evaluation and electronic tongue analysis demonstrated that MHHA effectively improved the taste of PQ by significantly reducing its bitterness while enhancing its umami taste. Using HPLC‑Q‑TOF‑MS, we identified 75 compounds in PQ and 90 in processed Panax quinquefolius (PPQ). Notably, the content of five bitter malonylginsenosides decreased significantly, which contributed to the reduction in PQ's bitterness. Meanwhile, five newly generated rare bioactive saponins were detected: vinaginsenoside R
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