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The performance of the proposed method was evaluated under optimum extraction conditions (extraction solvent: chloroform 100\u00a0\u03bcL, disperser solvent: methanol 200\u00a0\u03bcL, derivatizing agent concentration: 5\u00a0g\/L, reaction time: 1 h, and no addition of salt). The limit of detection and limit of quantitation were 1.30 and 4.33\u00a0\u03bcg\/L for glyoxal, 1.86 and 6.20\u00a0\u03bcg\/L for methylglyoxal, and 1.45 and 4.82\u00a0\u03bcg\/L for diacetyl. The intra\u2010 and interday relative standard deviations were &lt;4.95 and 5.80%, respectively. The relative recoveries were 92.4\u2013103.9% in red ginseng concentrate and 99.4\u2013110.7% in juice samples. Red ginseng concentrates were found to contain 191\u20134274\u00a0\u03bcg\/kg of glyoxal, 1336\u20134798\u00a0\u03bcg\/kg of methylglyoxal, and 0\u2013830\u00a0\u03bcg\/kg of diacetyl, whereas for red ginseng juices, the respective concentrations were 72\u2013865, 69\u20133613, and 6\u2013344\u00a0\u03bcg\/L.<\/jats:p>","DOI":"10.1002\/jssc.201800841","type":"journal-article","created":{"date-parts":[[2019,1,9]],"date-time":"2019-01-09T05:36:33Z","timestamp":1547012193000},"page":"1230-1239","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Determination of glyoxal, methylglyoxal, and diacetyl in red ginseng products using dispersive liquid\u2013liquid microextraction coupled with GC\u2013MS"],"prefix":"10.1002","volume":"42","author":[{"given":"Yun\u2010Yeol","family":"Lee","sequence":"first","affiliation":[{"name":"Korea Food Research Institute  Jeollabuk\u2010do Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Takayuki","family":"Shibamoto","sequence":"additional","affiliation":[{"name":"Department of Environmental Toxicology University of California  Davis CA USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sang\u2010Do","family":"Ha","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Chung\u2010Ang University  Anseong\u2010si Gyeonggi\u2010do Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaeho","family":"Ha","sequence":"additional","affiliation":[{"name":"World Institute of Kimchi  Gwangju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jangho","family":"Lee","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute  Jeollabuk\u2010do Republic of Korea"},{"name":"Department of Food Biotechnology University of Science and Technology  Daejeon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4797-9880","authenticated-orcid":false,"given":"Hae Won","family":"Jang","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute  Jeollabuk\u2010do Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,2,7]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-7254.2008.00869.x"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.09.007"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1248\/cpb.43.137"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/np990152b"},{"key":"e_1_2_8_6_1","first-page":"217","article-title":"Studies on the mechanism and conditions of production of AFG, a new nitrogenous compound of Panax ginseng","volume":"7","author":"Yinan Z.","year":"1997","journal-title":"Chin. 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