This study aims to address the challenges faced by Taiwan's ginger industry by using tissue culture techniques to preserve and regenerate the plant traits of various domestic ginger varieties (lines), and cultivate them in a controlled environment with plastic bag cultivation. Through nutritional data analysis and flavor evaluation, the study compares the key components of different varieties (lines) and establishes a classification system for the functional properties of Taiwanese ginger, as well as a variety database. The results show that the ginger varieties on the market are mixed, and further clarification is needed. The evaluation results indicate that the general public prefers varieties with a plump appearance, citrus fragrance, and lighter color. The Guangdong ginger line performed better in appearance, while the Bamboo ginger line showed higher pungency, fragrance, and overall preference. The ginger varieties had a significant difference in gingerol content, with a variation of up to 5.7 times. Promoting varieties with higher gingerol content could be beneficial for functional foods or pharmaceutical raw materials. Furthermore, during the essential oil extraction process, significant differences were observed in the quality and quantity of oils extracted from different nutritional lines, with some oils showing cloudy colors and poor odor, which could serve as a reference for improving raw material quality. Analysis of total volatile components revealed that ginger with lighter flesh color predominantly contained citronellal, while darker-colored ginger varieties had more abundant volatile compounds. Although the flavor of dark-colored ginger was not as favorable, it generally exhibited stronger disease resistance, and further antioxidant or disease resistance tests may uncover other functional components.

▲Fig. 1. Comparison of rhizome appearances among different ginger cultivated under identical conditions in terms of cultivation sites, substrates, managements, and harvesting times.		▲Fig. 2. Comparison of flavor evaluation results among different ginger cultivars. Overall, the general public prefers strains with a plump appearance, a citrus aroma, and lighter coloration.
▲Fig. 3. Comparison of key gingerol components in young and mature rhizomes across different ginger cultivars: Among all cultivars, 6-gingerol constitutes the highest proportion of gingerols.		▲Fig. 4. Comparison of major volatile components among different ginger cultivars: The primary volatile components include citral, neral, camphene, eucalyptol, β-phellandrene, α-pinene, and zingiberene.