Volatile flavor components of raw ginseng were collected from the manufacturing process of ginseng extract. Flavor components were separated by capillary column chromatography using SE-54 stationary phase and individual components were identified by means of GC/MS. Twenty six compounds including monoterpenes, esters, ethers, and sesquiterpenoids were tentatively identified. Major flavor components characteristic to ginseng appeared to be sesqiterpenoids such as α-gurjunene, β-maaliene, α-guaiene. β-patchoulene, (-)aromadendrene, and β-elemene.