Eight aromatic acids in Panax ginseng were determined by GC. Ultra-1 $(25;m{ imes}0.2;mm{ imes}0.33;{mu}M)$ capillary column was employed with temperature programming from $150^{circ}C$ to $240^{circ}C$ at a rate of $3^{circ}C/min$. The mean contents of eight aromatic acids in 8 white ginseng samples were as follows; salicylic acid: 4.30 ppm, cinnamic acid: 18.2 ppm, vanillic acid: 4.22 ppm, gentisic acid: trace, syringic acid: 6.69 ppm, p-coumaric acid: 13.3 ppm, ferulic acid : 21.9 ppm, caffeic acid: 24.3 ppm, respectively.