Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae

Fermentation affects ginseng wine flavors. In this study, the kinetic profiles of volatile and non-volatile flavor compounds generated during the fermentation of ginseng wine were monitored by two-dimensional gas chromatography-time-of-flight mass spectrometry and liquid chromatography–mass spectrometry. A sensory analysis revealed that the sample fermented for 7 days had the best flavor balance (prominent fruity aroma and minor herbal notes). Five key flavor compounds were identified: isoamyl alcohol, 2-methylbutyraldehyde, isobutyl acetate, 2-nonenal, and heptanal. Notably, 2-nonenal and heptanal, which are unique ginseng flavor compounds, produced a distinct fatty–fruity composite aroma during fermentation. Correlation analyses indicated that organic acids promoted the production of flavor compounds in ginseng wine and that amino acids served as flavor compound precursors. Sensory reconstruction experiments using exogenous flavor compounds showed that these five flavor compounds significantly affected ginseng wine aromas, especially fatty, fruity, and sweet aromas. These results guide industrial production of high-quality, flavorful, low-alcohol ginseng wine.