*3.5. Sensory Evaluation*

Necessary criteria for evaluating the quality of edible flowers for gastronomy are organoleptic performance, flavour, and overall impression. The overall evaluation of the flowers makes a positive impression on consumers. In our research, the best-rated flowers were *Hemerocallis* with 8.2 points, followed by *T. majus* (7.4), *Begonia* × *tuberhybrida* (7.3), *C. officinalis* (7.2), *Rosa* (6.7), and *T. patula* (6.2).

As can be seen in Figure 1, the appearance of all analysed flowers was evaluated as suitable for decorating dishes; blossoms of *C. officinalis* (8.5) appeared to be the most acceptable. The difference between the species was 1.1 points. According to Kelley et al., the colour and composition of flowers are important characteristics influencing consumer preferences [3]. For example, the nasturtium mixture containing flowers of darker colours such as orange and crimson was evaluated as more appealing [3,122]. In addition, the colour of EFs can influence sales because of the appeal to the appetite of consumers; for example, red flowers may increase appetite, the yellow one can elicit happiness, and the orange expresses affordability [122]. Furthermore, the customers can associate the colour of EFs with the taste of food in the same hue [122].

**Figure 1.** Sensory analysis diagram for six edible flowers; *Begonia* × *tuberhybrida*; *T. majus*; *C. officinalis*; *Rosa*; *Hemerocallis*; *T. patula*.

The fragrance of blooms was evaluated in all samples as pleasant with various levels of intensity. *Rosa* 'Gloria Dei' was identified as the flower with the most pleasant scent (7.7) because the scale ranged from very intense pleasant (=9) through odourless (=5) to very unpleasant fragrance (=1). The other blossoms were rated from 5.5 to 6.4 points, corresponding to a lower intensity scent. The fragrance may attract consumers by arousing their interest in the flowers, but the buds are generally odourless; thus, only fully ripeness

blossoms were collected [123]. Therefore, the petals are the main source of aromatic compounds in many flowers; for example, the petals of *Rosa damascena* are used as a source of aroma and natural scents [107].

In evaluating consistency, the crispness is related to the water content because the cells or cavities are exhibited this property when they are filled with air instead of water [124]. The remaining *Hemerocallis* (8.5) and *Begonia* × *tuberhybrida* (7.5) were evaluated as more flowable. Another parameter related to consistency is probably juiciness due to evaluating these two EFs as watery and more flowable. The level of juiciness significantly varied. For example, *Rosa* (3.9) was evaluated as drier, and the remaining flowers showed a subjective degree of juiciness or watery. The sensory properties of the rose, such as its dryness and crispiness, can be influenced by the high DM content (14.39% *w*/*w*).

The evaluation of the overall taste of flowers is important for their acceptance and valuation as food. *Hemerocallis* flowers have an 8.4-point gain, which means delightful taste. On the contrary, *Rosa* (5.1) and *T. patula* (5.2) flowers were evaluated neutrally; for instance, they can be more suitable as garnish. The remaining flowers had a slightly pleasant overall taste.

Statistically significant differences were found in: appearance (*C. officinalis* vs. *Begonia* × *tuberhybrida* and *T. majus* and *Hemerocallis*), fragrance (*Rosa* vs. all species), consistency (*Hemerocallis* vs. all species, *Begonia* × *tuberhybrida* vs. *T. patula and Rosa)*, overall taste (*Hemerocallis* vs. all species, *Begonia* × *tuberhybrida* vs. *Rosa* and *T. patula*), juiciness (*T. majus* vs. *C. officinalis*, *Hemerocallis* vs. *Begonia* × *tuberhybrida*, *T. patula* vs. *Rosa* and *C. officinalis* and *T. majus*) (*p* < 0.05).

Figure 2 shows the sensory analysis results on the five various taste qualities-sweet, acid, bitter, astringent, and spicy. If the blossom received 9 points in the sensory analysis of taste, it did not contain the evaluated taste; for example, it was not sweet at all. The sourness intensity ratings were slightly acidic in all flowers; the range of gained points was from 5.1 to 6.9. Besides, *Begonia* × *tuberhybrida* was evaluated as the least acidic (6.9).

**Figure 2.** Sensory analysis diagram for the taste of 6 edible flowers; *Begonia* × *tuberhybrida*; *T. majus*; *C. officinalis*; *Rosa*; *Hemerocallis*; *T. patula*. The scale of taste intensity ranged from very strong, maximum (=1) through slightly moderate (=5) to without taste (=9).

Further, all blossoms were rated as slightly bitter, with bitterness perceived most intensely in rose (4.8), and *C. officinalis* with 6 points was rated as less bitter. According to Mlcek and Rop, the taste of *C. officinalis* should be slightly bitter, which corresponds with our results [12]. However, the difference is in the taste of *T. patula* because it should be bitterish or with bitter undertones [12,125].

Panellists described a similar intensity of slightly astringent taste for the evaluated flowers; for example, *Rosa* (4.5) was more astringent than *C. officinalis* (5.9).

The next evaluated taste quality was sweetness; all flowers except *Hemerocallis* were rated similarly to slightly sweet with a point range from 5.1 to 5.7. In contrast to other flowers, *Hemerocallis* was described as unsweetened at all (7.5). Mlcek and Rop described the tastes of rose as sweet and daylily as slightly sweet, which does not correspond to the evaluators' opinions [12].

Finally, the flowers' spiciness was evaluated as slightly spicy, with different intensity. The blossoms of *T. majus* (6.7) tasted the least spicy; in comparison, spicier flowers were *T. patula* (5.3) and *Rosa* (5.4).

According to sensory evaluation, *Hemerocallis* had the highest score in the sensory analysis and the most acceptable overall taste. The flower buds seem to be the most widely consumed part of the daylily [12]. The *Hemerocallis* have a mild taste, albeit with a sour, astringent, and spicy touch. These flowers were not evaluated particularly as sweet, and therefore could be used as an alternative to mustard due to their peppery, radishes, and spicy taste [12,126]. However, *Hemerocallis* 'Bonanza' was statistically assessed as one of two non-preferred cultivars (15 daylilies) according to the taste preferences [127]. According to Grosvenor, the red (dark) varieties have more bitterness, and the tested cultivar has a yellow flower with a red centre [128].

Statistically significant differences were found in: acid (*Begonia* × *tuberhybrida* vs. all species), sweet (*Hemerocallis* vs. all species), bitter (*C. officinalis* vs. *Rosa* and *T. patula)*, astringent (*C. officinalis* vs. *Rosa*), spicy (*T. majus* vs. *Begonia* × *tuberhybrida* and Rosa and *T. patula*) (*p* < 0.05).
