Preliminary Studies Regarding the Production of Jam from Organic Rose Petal Ana Cornelia BUTCARU 1* , Florin STĂNICĂ 1 and Marian Nicolae VELCEA 1 1 University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bdul. Mărăști, 59 011464, Bucureşti, Romania * Corresponding author, e-mail: anabutcaru@gmail.com Bulletin UASVM Food Science and Technology 74(2)/2017 ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI: 10.15835/buasvmcn-fst: 0022 ABSTRACT One of the present challenges of food production is to bring on the market innovative products with special nutraceutical properties that can fulfill the customers’ needs. The aim of this paper is to present some original data regarding the sensorial analysis and the customers perceptions on innovative jam obtained from organic rose petals. On 1,350 sqm plot, at the UASVM of Bucharest an organic rose culture was established in 2015 with three climbing varieties: Falstaff, Brother Cadfael and Crown Princess Margareta. From the end of June 2016, the petals were collected and used for jam preparation. Besides sugar, different ingredients as: ginger, lemon juice, sea buckthorn juice and hot pepper were added. Total soluble solids and total dry matter were measured. The final products, seventeen variants of rose jam, were analyzed and tasted. Sensorial analysis was made by consumers of different ages and gender. Jam appearance, general taste, aroma, and the overall impression were noticed. V4 variant - Brother Cadfael with sea buckthorn was the most appreciated variant. For each of these top variants, target group by gender and age was analyzed. The results showed that the customers’ preferences are influenced by age and gender and the organic rose jam is a highly appreciated product. Keywords: Rosa sp. edible rose, organic horticulture, sensorial analysis INTRODUCTION Rose is a shrub of the Rosa genus which belongs to the Rosaceae family and it is related to several fruits like apple, plum, pear, cherry, strawberry and blackberry (Australian Government, 2009; Stănică and Braniște, 2011). From ancient times, roses were highly appreciated plant for its flowers, fruits, habitus, perfume and beauty (Australian Government, 2009; Youssef et al 2012; Borș et al, 2014). They became a symbol of love and victory, sign of nobility, refinement and profundity. Roses have many qualities and therapeutic properties like: source of vitamin C, antidepressant, antibacterial, antiviral, aphrodisiac, nervous system sedative, etc (Pires et al, 2016). In the food industry, rose petals are used for jam, sherbet, syrup, creams for cakes, vinegar, marmalade, wine, etc. The aim of this research is to present the first results regarding the sensorial analysis and the customers perceptions on innovative jam obtained from organic roses. MATERIALS AND METHODS Materials Rose petals were collected from an organic culture of David Austin English climbing roses grown in the experimental field of the University of Agronomic Sciences and Veterinary Medicine of Bucharest (Butcaru et al, 2016; Butcaru et al, 2015). Three rose varieties were used: Falstaff with dark crimson coloured petals, Brother Cadfael with pink coloured petals and Crown Princess Margareta with apricot- orange coloured petals. The petals were collected from June to October 2016, during the morning between 8 to RESEARCH ARTICLES