Abstract:In this study, 8 varieties of common Chrysanthemum in the market were selected to investigate the effects of harvesting period on sensory properties, as well as the content of volatile and non-volatile substances in Chrysanthemum infusion. The sensory and physicochemical properties were respectively analyzed through the quantitative descriptive analysis, gas chromatography-mass spectrometry, high-performance liquid chromatography, and ultraviolet spectrophotometry. The results showed that the harvesting period mainly affected the taste and mouthfeel of Chrysanthemum infusion. With partial least squares regression analysis, it was found that the contents of phenolic compounds and free amino acids were positively correlated with sensory taste. Furthermore, the volatile compounds in Chrysanthemum infusion were also affected by harvesting period, exhibiting a lesser extent compared to the differences in variety and conditions for growth of plants. Besides, it was further inferred that n-nonanal and eucalyptol were the main contributors of traditional Chrysanthemum aroma through the calculations of odor activity value of each volatile component. This study is beneficial for the marketing promotion of Chrysanthemum and directional manipulation of premium Chrysanthemum quality to meet consumer demands.
