• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.289-296
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of chrysanthemums (0%, chrysanthemum indicum power: 1%, 3% and 5%, and Chrysanthemum indicum petals: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking forrice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to Which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. the chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals(3% of rice flour) , 30g of sugar, and 3g of sat, 60ml of water.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.180-187
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• 2010

The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

• The Plant Pathology Journal
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• v.22 no.3
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• pp.235-238
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• 2006

Chrysanthemum stunt viroid (CSVd) induced systemic symptoms on chrysanthemum. We detected small RNAs of approximately 22 nucleotides with sequence specificity to CSVd in chrysanthemum infected with CSVd: an indication of the presence of RNA silencing. Regardless of symptom differences associated with CSVd, the small RNAs distributed similarly in amount. Small RNAs were detected with partial-length or full-length probes, indicating that they are not restricted to specific viroid regions but likely representing most of the viroid molecule.

• Korean Journal of Plant Taxonomy
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• v.50 no.1
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• pp.17-21
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• 2020

Chrysanthemum indicum (Asteraceae) is a perennial plant belonging to the genus Chrysanthemum. The basic chromosome number of Chrysanthemum sensu stricto is x = 9, and it consists of a series of polyploids ranging from diploid to decaploid. However, C. indicum, which occurs in Korea, is known to consist of only tetraploids, except for two diploid populations that are sympatric with C. zawadskii and C. boreale. During the collection of plant materials as part of a study to ascertain the diversity of Chrysanthemum in Korea, we found new diploid populations (2n = 18) of C. indicum in the southern region of Korea and describe them here in detail.

• Journal of Life Science
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• v.20 no.2
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• pp.197-201
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• 2010

0%, 3%, 5%, and 7% chrysanthemum powder was added to plain bread to investigate its effect on the quality and preservation of bread. The properties of dough, physical changes, and sensory evaluation of plain bread with chrysanthemum powder added were analyzed during storage at room temperature. Volumes of dough and bread were decreased by addition of chrysanthemum powder. Also, the pH and Hunter L (lightness) in bread with chrysanthemum powder were lower than those of the control bread, while its redness, yellowness, and hardness were higher. In sensory evaluation, when more than 5% chrysanthemum was added to bread, aftertaste and overall acceptability were rapidly decreased. In contrast, the addition of chrysanthemum minimized the drop of flavor caused by storage time. In conclusion, chrysanthemum powder added to plain bread improved flavor, which declines with storage time.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.304-309
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• 1997

Chemical compositions of petals of Chrysanthemum spp. were determined to renew its interest as a food material. The moisture contents of wild Chrysanthemum boreale and holticulturized Chrysanthemum morifolium were 11.7% and 11.0%. The proximate chemical ompositions were 6.1% and 11.7% in protein, 3.7% and 5.2% in ash, 11.1% and 12.8% in reducing sugar, of C. boreale and C. morifolium, respectively. Free sugars were mainly composed of fructose, glucose and sucrose. In fatty acid composition, the ratios of saturated to unsaturated fatty acids were 1.2:1 and 3.0:1, respectively. The amino acids determined were found 0.18 and 0.26 in the ratio of essential to total amino acids in each sample. Major elements of Chrysanthemum petals were Ca, K, Fe, Mg and Na, but the contents of Ca and Fe were more than twice higher in C. boreale than c. morifolium, Major volatile flavor components were 28.22% of epi-bicyclophellandrene and 24.55% of camphor in C. boreale, and 14.24% of 4-methyl-1-(10methylethyl)-3-cyclhexen-1-ol, 10.74% of camphor and 7.64% of 1,8-cineol in C. morifolium.

• The Plant Pathology Journal
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• v.22 no.2
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• pp.152-154
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• 2006

CSVd-infected chrysanthemum plants grown under $10^{\circ}C\;or\;15^{\circ}C$ growth chamber for 2 months resulted a higher dilution endpoint of template RNA for Reverse transcription and polymerase chain reaction (RT-PCR) than those grown for 1 month: $10^{-4}(1.35{\times}10^{-2}ug/ml)$ for 1 month, and $10^{-3}(1.35{\times}10^{-1}ug/ml)$ for 2 months. Independent experiment, shoots cut from CSVd (Chrysanthemum stunt viroid)-in footed chrysanthemum plants grown under $10^{\circ}C\;or\;20^{\circ}C$ growth chamber for 2 months showed the same CSVd concentration as control($30^{\circ}C$) at 8 weeks after moving them to normal green-house condition($30^{\circ}C$). From those results, it was concluded that even though the concentration of CSVd was reduced in plants grown at low temperatures, when they were moved to normal glass-house temperature CSVd concentration increased to that of untreated plants in 8 weeks. This conclusion was supported by the rapid replication of CSVd in chrysanthemum after infection.

• The Plant Pathology Journal
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• v.28 no.1
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• pp.49-54
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• 2012

In August 2010, a severe crown rot was observed on chrysanthemum ($Chrysanthemum$ $morifolium$ Ramat., variety Sinro) in several greenhouses located at Damyang and Muan, Jeonnam province, Korea. Three isolates (EML-CHS1, -CHS2, and -CHS3) of $Fusarium$ were isolated from the affected plants and identified based on morphological characteristics and rDNA internal transcribed spacer (ITS) sequence analysis. Sequence analysis by BLAST indicated that EMLCHS1, -CHS2 and CHS3 were closest to a $Fusarium$ species, $F.$ $solani$ with > 99% sequence similarity. Pathogenicity tests were performed on chrysanthemum with spore suspensions containing $3.4{\times}10^6$ spores/ml using the dipping method. Ten days after inoculation, similar symptoms to those observed in the greenhouses were seen on the inoculated plants. The causal fungus was reisolated from the artificially inoculated basal stems, fulfilling Koch's postulates. To our knowledge, this is the first report of crown rot by $Fusarium$ $solani$ on chrysanthemum ($Chrysanthemum$ $morifolium$) in Korea.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.220-225
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• 2007

In order to develop a potent antidandruffy agent from medicinal plants, various extracts of medicinal plants and herbs were prepared and investigated its antifungal activity against Malassezia furfur. Among 85 kinds of the secondary screened medicinal plants and herbs, water extract of Chrysanthemum zawadskii had the highest antifungal activity against dandruffy-producing Malassezia furfur. The antifungal compound was also maximally extracted when the powder of Chrysanthemum zawadskii was treated with water at $50^{\circ}C$ for 6 hours. The antifungal compound from Chrysanthemum zawadskii was partially purified by silica gel column chromatography and the partial purified compound was soluble at $70^{\circ}C$ for 20 min and pH $3.0{\sim}9.0$.