Sensorial analysis of factors influencing consumers’ perceptions toward the consumption of edible flowers in Iran

Abstract

Global consumers want more from their food, and adding edible flowers may improve the appearance of certain dishes. In Iran, some flowers, such as roses and saffron, have been utilized for over 3000 years. However, consuming editable flowers is a novelty and remains underutilized due to several socio-economic factors. Accordingly, this paper aims to determine the factors determining the acceptance and consumption of edible flowers in Iran and highlight the most popular of five edible flowers identified in Rasht County, Iran (chrysanthemum, marigold, gladiolus, yucca, and hibiscus). A four-stage investigation was carried out from 7 to September 30, 2020 to gather information on the evaluation of the flowers. The visual, aroma, and ability to consume and taste the flowers were all evaluated throughout these stages. After being chosen randomly, 82 residents of Rasht county, both male and female, from various socio-economic backgrounds, were invited to participate in the study. The research was based on a questionnaire consisting of six sections. The survey results suggested (i) most participants had previously consumed edible flowers, usually as herbal distillates and food garnishing; (ii) the viewing phase influenced the purchase and eating of edible flowers the most; (iii) the purple chrysanthemum was the most attractive flower, followed by orange marigold, white gladiolus, purple hibiscus, and yucca; (iv) the visual appeal of edible flowers was the essential element in the acceptability and readiness to eat these novel food resources; (v) the selection of edible flowers is influenced by a variety of factors, including product type, consumer experience, personal taste, budget, and social and cultural influences. Our findings indicated that edible flowers, such as those specified in the study, have several uses in cooking, promotion, and media representation beyond just being used as garnish or in salads. They can also be processed into valuable components and ingredients for desserts, aperitifs, and sweets. This highlights the potential for using edible flowers in beverages as well.