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<p>An authentic sample of the traditional North Korean alcoholic beverage “Kaesong Koryo Insam Wine,” containing a whole submerged ginseng root and bottle-aged for at least 12&#xa0;years, was subjected to a comprehensive chemical and volatile organic profiling. Gas chromatography with flame ionization detection revealed an ethanol content of 26.8% vol., which is moderately lower than the manufacturer’s declaration of 30% vol., while the congeners were present at low concentrations and did not indicate a safety concern within the scope of the parameters assessed. Capillary zone electrophoresis characterized the ionic profile and supported the hypothesis that the beverage was produced from a rice-based fermented matrix. Inductively coupled plasma mass spectrometry showed that most monitored elements remain well below permitted regulatory limits, with the notable exception of arsenic. The total arsenic concentration significantly exceeded the regulatory limits for commercial alcoholic beverages, which may be associated with prolonged leaching from the submerged ginseng root. High-performance liquid chromatography coupled with ultraviolet and tandem mass spectrometry supported the botanical authenticity of the raw material as <i>Panax ginseng</i> based on the presence of characteristic ginsenosides (namely Rb<sub>1</sub>, Rb<sub>2</sub>, Rc, Rd, Re, Rf, Rg<sub>1</sub>, and F<sub>2</sub>). The identification of the minor ginsenoside F<sub>2</sub> provided evidence of an enzymatic biotransformation process, indicating the utilization of <i>Aspergillus</i> mold fermentation during manufacturing. Comprehensive two-dimensional gas chromatography–mass spectrometry revealed the persistence of several characteristic volatile organic compounds after the 12-year maceration period.</p> Graphical abstract <p></p>

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Profiling of ginsenosides and volatile organic compounds in the North Korean alcoholic beverage “Kaesong Koryo Insam Wine” using HPLC–MS/MS and GC × GC-HRMS

  • 期刊论文

  • 发表日期：

    2026年8月3日

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  • Karel Nesměrák,
  • Markéta Bauerová,
  • Petr Kozlík,
  • Anton Korban,
  • Renata Píplová,
  • Jakub Hraníček,
  • Tomáš Lener

摘要

An authentic sample of the traditional North Korean alcoholic beverage “Kaesong Koryo Insam Wine,” containing a whole submerged ginseng root and bottle-aged for at least 12 years, was subjected to a comprehensive chemical and volatile organic profiling. Gas chromatography with flame ionization detection revealed an ethanol content of 26.8% vol., which is moderately lower than the manufacturer’s declaration of 30% vol., while the congeners were present at low concentrations and did not indicate a safety concern within the scope of the parameters assessed. Capillary zone electrophoresis characterized the ionic profile and supported the hypothesis that the beverage was produced from a rice-based fermented matrix. Inductively coupled plasma mass spectrometry showed that most monitored elements remain well below permitted regulatory limits, with the notable exception of arsenic. The total arsenic concentration significantly exceeded the regulatory limits for commercial alcoholic beverages, which may be associated with prolonged leaching from the submerged ginseng root. High-performance liquid chromatography coupled with ultraviolet and tandem mass spectrometry supported the botanical authenticity of the raw material as Panax ginseng based on the presence of characteristic ginsenosides (namely Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, and F2). The identification of the minor ginsenoside F2 provided evidence of an enzymatic biotransformation process, indicating the utilization of Aspergillus mold fermentation during manufacturing. Comprehensive two-dimensional gas chromatography–mass spectrometry revealed the persistence of several characteristic volatile organic compounds after the 12-year maceration period.

Graphical abstract