Objective:This study aimed to understand the astringency perception difference and formation mechanism of different varieties of Chrysanthemum tea during drinking, and provide new research ideas and theoretical basis for the astringency perception and sensory research of edible flowers.Methods:5 different varieties of Chrysanthemum were selected to determined the main astringent chemical constituents by UV-Vis spectrophotometry. The perceiving intensity of the astringency of five different varieties of Chrysanthemum was measured and evaluated by using the intelligent taste analysis system of electronic tongue and the traditional sensory evaluation method. The interaction between the main astringent chemical constituents in Chrysanthemum and saliva BCA method was analyzed by SDS-PAGE method, Coomassie bright blue method and fluorescence spectrophotometer method.Results:Among the five kinds of Chrysanthemum, emperor Chrysanthemum and Bozhou Chrysanthemum had the highest content of polyphenols and flavonoids, and the corresponding characteristic value of astringency was also the strongest. The content of polyphenols and flavonoids was positively correlated with the astringency intensity of the Chrysanthemum tea.Conclusion:As the main astringent substance, the difference of polyphenols and flavonoids in different varieties of Chrysanthemum tea significantly affects the astringent taste, and the astringent substance in Chrysanthemum tea combines with proteins in saliva and precipitates, which is one of the main reasons for astringent.

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