Integrated multi-omics and machine learning reveal the intrinsic relationship between color and flavor variations in processed ginseng products through major pigment dynamics and non-enzymatic pathways
Jiayi Zhang, Jingzhi Wang, Junfeng Wang, Weifeng Ni, Shichao Liu, Daqing Zhao, Zhengqi Dong, Shiting Yu, Siming Wang, Weinan Wang, Meichen Liu
Abstract
Sun-Dried Ginseng (DG), Red Ginseng (RG), and Black Ginseng (BG) have significant nutritional and medicinal values, with remarkable differences in color and flavor. Current research on the sensory characteristics of these products has predominantly focused on the Maillard reaction, whereas pigment accumulation and broader non-enzymatic reaction pathways remain underexplored. This study explored how carotenoid/flavonoid dynamics and non-enzymatic pathways contribute to the sensory properties of processed ginseng products. The accumulation of pigments such as violaxanthin-myristate-caprate and dihydromyricetin was observed, which may contribute to the orange-red color and sweet aftertaste of RG and BG. Additionally, 47 metabolites related to amino acids, carbohydrates, and fatty acids [variable importance in projection (VIP) > 1.2, p < 0.05] and 8 key flavor substances with relative odor activity value (ROAV) > 1 were identified. Correlation analysis confirmed strong associations between these compounds and color and flavor attributes, highlighting the roles of carotenoids and flavonoids in sensory formation. Meanwhile, the Light Gradient Boosting Machine (LightGBM) algorithm was used to predict the relative contributions of carotenoids and flavonoids to the sensory characteristics of different processed ginseng products.