Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot

Figure 1

Comparison of the sensory profiles of mugwort tea prepared with either Artemisia princeps Pamp. or Seomae mugwort (a Korean native variety of Artemisia argyi H. Lév. & Vaniot). A total of 15 participants used LAM scales for perceived color acceptability, flavor acceptability, saltiness, bitterness, sourness, astringency, sweetness, and overall preference. Dashed line and solid line indicate A. princeps and Seomae mugwort, respectively. Preference scales ranged from 0 (greatest imaginable dislike) to 15 (greatest imaginable like). Different superscript letters indicate statistical significance of the differences between Seomae mugwort and A. princeps groups, tested by Student’s -test using the SAS. values less than 0.05 were considered statistically significant.