Physicochemival properties of ginseng roasted at 170 to $250^{circ}C$ were investigated. Soluble solid contents in roast ginseng increased until $200^{circ}C$, but decreased at higher temperature than $200^{circ}C$. Contents of reducing sugar and protein were decreased and pH values were dropped, while optical density, acidic polysaccharide contents, precursor of brown pigments and hydrogen donating activities by DPPH were increased according to increasing in roast temperatures. The color distribution of roast ginseng expressed as Hunter L, a and b values demonstrated that lower L values and higher a values were observed according to higher temperature, but b values were almost not changed.