Variety traits

Chrysanthemum Taste and Aroma

Chrysanthemum L.

Characteristics depend on the intended use: for ornamental varieties, aroma is evaluated on a scoring scale as an element of inflorescence quality, while for edible and medicinal types, taste and aroma are key quality indicators determined by flavonoid content and the vegetative stage.

In the reference 31 varieties crop Chrysanthemum, where this is mentioned in the description.

For ornamental chrysanthemums, aroma is classified as floral, earthy, herbaceous, or spicy and is assessed via sensory analysis using an intensity scoring system. In breeding these varieties, priority is often given to resilience and longevity, with aroma intensity considered an additional ornamental trait that can influence insect attraction.

In edible and medicinal forms, taste is characterized by the degree of bitterness and astringency, which is determined by the concentration of flavonoids such as vitexin, orientin, and kaempferol. To analyze the taste and aroma profile, 'electronic tongue' methods and high-performance liquid chromatography are employed.

The taste profile of edible chrysanthemums depends critically on the plant's growth stage: as it transitions to flowering, the concentration of bitter substances in the leaves increases significantly. Breeding work for tea-type varieties is aimed at achieving a balance between maintaining medicinal properties and reducing excessive bitterness.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Chrysanthemum mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Ovaro

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Terminated

Chrysanthemum L. · Chrysanthemum

Luc Pieters

1 record

Filot

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Chrysanthemum L. · Chrysanthemum

1 record