Active ingredient and sensory evaluation of new ground-cover chrysanthemum varieties for tea
Evaluating new ground-cover chrysanthemum varieties for tea,and developing a reliably,compre-hensive evaluation system will enhance the breeding of chrysanthemum varieties with high ornamental properties,robust flavours,strong resistance and extended flowering periods.Current literature on tea chrysanthemum evalua-tion primarily focuses on nutrient content,lacking a comprehensive assessment approach.In this study,the varieties 'TC15','TC3','TC40','TC43,'TC61','TC12','TC31' and 'TC10' from the field based on fresh quality standards were selected,and further processed into standardized tea chrysanthemums through uniform baking.Ten samples including two traditional varieties (Hangzhou white chrysanthemum and florist's chrysanthemum) were analyzed for active ingredients,including total polyphenols,total flavonoids,soluble glucose,and water leachate.A professional evaluation team was organized and trained to conduct sensory evaluation on the dried flowers,tea infusion,and brewed flowers of the 10 samples assessing both ornamental and flavour quality.Comparing these results with two traditional varieties,'TC43','TC3' and 'TC10' were identified as superior new varieties.
ground-cover chrysanthemumtea chrysanthemumsensory evaluationactive ingredientcomprehensive evaluation system
万方数据
维普
