Identification of Key Aroma Compounds Associated with Olfactory Perception and Pleasantness in Processed Ginseng Products: Insights from GC-MS, Flavoromics, and Computational Modeling

The unique aroma of ginseng is linked to its recognized mood-enhancing properties. However, the specific aromatic compounds responsible for this effect, as well as the underlying mechanisms across different processed ginseng products, remain unclear. Here, the characteristic pleasant aroma compounds and their potential associations in five preparations-fresh ginseng, white ginseng, Dali ginseng, red ginseng, and black ginseng-were analyzed using flavoromics, bioinformatics, and computational modeling. The aroma evolved from "green" to "roasted-medicinal" notes, with pleasantness peaking in red ginseng, highlighting moderate processing as a key factor. Eight key pleasant aroma compounds were identified (including octanal and β-selinene), which were found to be potentially associated with olfactory- and emotion-related pathways involving IGF1 and OR6A2. Molecular interaction analysis revealed that these compounds may synergistically modulate pleasantness through hydrogen bonding and hydrophobic interactions. Furthermore, aroma harmony proved more decisive than aroma intensity in determining consumer preference, suggesting correlational evidence linking molecular interactions to sensory perception. Dynamic simulations further demonstrated stable interactions between β-selinene, octanal, and IGF1/OR6A2. This research offers new insights into the mood-modulating properties of ginseng aroma and may inform future studies exploring the development of specialized ginseng products for emotional well-being applications.