• 동아시아식생활학회지
• /
• 제8권3호
• /
• pp.289-296
• /
• 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.

• 한국식품조리과학회지
• /
• 제26권2호
• /
• pp.180-187
• /
• 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
• /
• 제22권3호
• /
• pp.235-238
• /
• 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.

• 식물분류학회지
• /
• 제50권1호
• /
• pp.17-21
• /
• 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.

• 생명과학회지
• /
• 제20권2호
• /
• pp.197-201
• /
• 2010

빵에 국화를 첨가할 수 있는지에 대한 기초연구를 수행하기 위해 국화분말을 각각 0%, 3%, 5%, 7% 첨가한 식빵을 제조하여 제빵의 과정뿐만 아니라 저장기간에 따른 품질변화를 관찰하였다. 그 결과, 국화의 첨가에 따라 제빵시간이 총 9~23분 더 길어진 반면 mixing time은 1~2분 더 짧아졌다. 또 국화를 첨가할수록 무첨가 시료에 비해 구운 후 빵의 무게는 증가한 반면 비용적은 감소하였다. 경도는 국화의 첨가량에 따라 증가하였으며 빵의 고형물함량에는 큰 차이가 없었다. 국화분말을 첨가한 빵의 pH는 무첨가 시료에 비해 약 0.33 정도 낮아졌으며 저장중의 변화는 거의 관찰되지 않았다. 또 색도를 측정한 결과 국화의 첨가량이 증가할수록 명도(L값)는 낮게 나타났으며, 적색도(a값)와 황색도(b값)는 높게 나타났다. 관능평가 결과 향과 경도, 그리고 촉촉한 정도는 모든 실험군에서 큰 차이를 보이지 않았으나 종합적인 기호도의 경우 무첨가 시료가 가장 우수한 값을 나타냈으며 국화분말의 첨가량이 많을수록 낮아지는 경향을 보였다. 또 저장기간에 따라 모든 실험군의 종합적인 기호도는 감소하였는데 특히 국화분말의 첨가량이 적을수록 종합적인 기호도의 감소폭은 크게 나타났다. 따라서 빵에 국화를 첨가하는 것은 빵의 풍미유지에 도움을 주는 것으로 판단된다.

• Preventive Nutrition and Food Science
• /
• 제2권4호
• /
• pp.304-309
• /
• 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
• /
• 제22권2호
• /
• pp.152-154
• /
• 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
• /
• 제28권1호
• /
• pp.49-54
• /
• 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.

• 한국식품영양학회지
• /
• 제23권1호
• /
• pp.76-83
• /
• 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.

• 한국미생물·생명공학회지
• /
• 제35권3호
• /
• pp.220-225
• /
• 2007

각종 약용 식물과 허브의 물 추출물을 제조하여 비듬균에 대한 항균활성을 조사한 결과 구절초(Chrysanthemum zawadskii)의 물 추출물이 7 mm의 생육저해환을 보여 가장 높은 항균활성을 보였다. 이 항균물질은 구절초 분말을 1:20으로 물에 현탁시킨 후 $50^{\circ}C$에서 6시간 진탕시켰을 때 가장 많이 추출되었고, 이 항균물질을 Diaion HP 20으로 크로마토그라피를 실시하여 부분 정제한 결과 정제물질은 물과 에탄올에 비교적 잘 녹았고 pH 3.0에서 9.0까지 안정하였다. 또한 구절초 물 추출물을 30% 첨가하여 제조한 시제품이 가장 항균활성이 우수하였고 첨가 농도가 높아질수록 굴절률은 비슷하였으나 pH와 점도는 오히려 낮아지는 경향을 보였다.