Sensory Evaluation and Consumer Awareness of Wild Edible Herbs in Food Production
Benjaminas Zelkevičius, Aivaras Anužis, Eglė Purvaneckaitė
St. Ignatius Loyola College, Department of Health Sciences and Technologies, Kaunas, Lithuania
Keywords: wild edible plants, sensory evaluation, consumer awareness
Abstract:
The increasing dominance of industrially produced foods has reduced the use of wild edible plants in modern diets, despite their potential to enrich nutrition and diversify flavours. This study evaluated the properties of wild herbs in food production and compared them with industrial alternatives. A comparative research design was applied, analysing three products: mayonnaise and pesto prepared with wild herbs versus industrial equivalents, and tomato tartlets made with industrial thyme versus wild lemon thyme. Sensory evaluation through tasting was conducted to assess texture, colour, aroma, and overall acceptability. The results showed that products prepared with wild herbs surpassed industrial versions across all organoleptic properties, receiving higher ratings for flavour complexity, freshness, and aroma. In addition, a consumer survey was carried out to assess knowledge and awareness of Lithuanian wild edible plants. The survey results revealed that consumer use of wild plants in food production remains low, largely due to insufficient knowledge and limited practical experience. However, participants indicated interest in incorporating wild plants if more accessible information and guidance were available. The study concludes that wild edible herbs not only improve sensory quality compared to industrially produced products but also represent an underutilised resource for healthier, more diverse culinary practices. Expanding consumer education and providing practical information could significantly enhance the inclusion of wild plants in modern food production and everyday diets.
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