ScholarWorks@숙명여자대학교

초록

Purpose: This study evaluated the physicochemical properties, antioxidant activities, and sensory characteristics of magnolia flower tea prepared from four cultivars: Magnolia denudata D esr. (WM) , M. liliiflora ( PM) , M. sieboldii (MM), and M. kobus (KM). Methods: Teas were prepared by hot-water infusion of dried flowers. Analyses included total polyphenol content (TPC), DPPH radical scavenging activity, pH, soluble solids, and color values (L*, a*, b*). Sensory evaluation covered preference tests, descriptive analysis, and principal component analysis (PCA). Results: TPC and antioxidant activity varied significantly. PM had the highest TPC, while WM exhibited the strongest antioxidant activity and the brightest color. pH and color values differed by cultivar. Sensory results showed that WM ranked highest in aroma, taste, and overall preference. PCA indicated that floral aroma, sweetness, and minty flavor were positively associated with consumer preference, while soil flavor and astringency had negative effects. Conclusion: WM showed the most balanced functional and sensory attributes, making it the most suitable cultivar for producing high-quality, consumer-preferred magnolia flower tea.

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