| Project/Area Number |
26350097
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | University of Niigata Prefecture |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
IGARASHI KIHARU 山形大学, 農学部, 教授 (00111336)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2016: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2015: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 食用ぎく / 呈味成分 / ポリフェノール / 一般成分 / 味覚センサー |
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| Outline of Final Research Achievements |
This study analyzed the taste composition characteristics of edible chrysanthemum petals by investigating taste quality through taste sensory analysis and by assessing general components (i.e. water, protein, lipid, carbohydrate and ash as described in the “Standard Tables of Food Composition in Japan”), polyphenol content, and other elements of these flowers. Results showed that sourness and saltiness qualities were at a level that had a minimal effect on the human palette. The sweetness of the petals appeared to be strongly correlated with total sugar content, as the ratios of fructose, glucose, and sucrose were similar among the samples. Compared to edible chrysanthemums with red-purple or pale purple petals, edible chrysanthemums with yellow petals were bitter and astringent due to having higher levels of polyphenols, which are components associated with bitterness and astringency.
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