Sensory and phytonutritional characteristic of ornamental flowers as new functional foods

Edible flowers have been traditionally used for human consumption in various part of the world. These flowers are able to enhance the aesthetic value of food (mainly as garnishment) and sometimes to improve its taste. The sensory characteristics of edible flowers (colour, taste, aroma) represent a first approach for the consumers. Several edible flowers are characterised by important nutritional, antioxidant and anti-microbial properties and thus in recent time, the worldwide consumer demand is increasing. Their nutrients and bioactive compounds seem to be important and beneficial for human health. A deep characterisation of new edible flowers' phytochemical profile is essential to identify nutraceutical compounds and unusual tastes, but also to ensure consumers' security.