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In the medicinal herb market, adulteration of ginseng at different ages is commonly

observed, which harms the health of consumers. Changes in the taste properties of

ginseng at different ages were investigated using an inligent taste-sensing system

with artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. It

was found that the ginsenoside content increased linearly with increasing age, with the

determination coefficient （R2） reaching 0.951. Results from the taste-sensing system

provided rich information for the tested ginseng samples. The radar curve of taste value

indicated that ginseng samples of different ages showed various taste characteristics

and some certain tendencies. A linear correlation was established between ginseng

age and the taste values of sourness, saltiness, and umami, with the determination

coefficients （R2） being 0.941, 0.943, and 0.974 respectively. Taste data were analyzed

using principal component analysis （PCA） and discriminant function analysis （DFA）. A

difference was obtained among groups with the first two PCs reaching 92.25%. While

in DFA a significant difference was observed with the first two function scores reaching

99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE,

saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while those

of the bitterness sensor COO and astringency sensor AE1 decreased and remained at

maximum in the negative value continuously, which provided additional information for

the determination of ginseng samples at different ages. On the basis of integrated and

special taste information, the ginseng growing year might be identified from the taste

evaluation angles. A flow chart for further research on the taste features was suggested.

This study intimated possible indexes for determining adulteration of ginseng at different

ages by using an inligent taste-sensing system.

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