Comparative Analysis of Volatile Organic Compounds in Different Parts of Ginseng Powder Using Gas Chromatography–Ion Mobility Spectrometry

The main root, reed head, and fibrous root are three different main edible medicinal parts of ginseng (<i>Panax ginseng</i> C. A. Meyer). When processed into ginseng products, such as ginseng powder, they exhibit similar colors and odors, easily confused in market circulation. However, there are differences in their pharmacological activity and clinical indications. Therefore, the identification of the different parts of ginseng powder is crucial for ensuring the quality, safety, and efficacy of medicinal ginseng products. In this study, we utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze volatile organic components (VOCs) in main root, reed head, and fibrous root of ginseng. It was found that the composition of VOCs in different parts of ginseng powder was similar, but the content was different in all samples, and a total of 68 signal peaks was detected and 65 VOCs identified. In addition, combined with fingerprint analysis, principal component analysis (PCA), Euclidean distance, partial-least squares discriminant analysis (PLS-DA), and cluster analysis (CA), it clearly showed the significant differences between VOCs in different parts of ginseng powder. Our findings reveal that GC-IMS combined with chemometrics is a reliable method for distinguishing the active parts of ginseng powder, and provides essential data support for different parts of ginseng processing and functional product development.