Conservation technique according to the biological principle of anabiosis, physioanabiosis is used for the preparation of innovative food, edible flower compote, roses, elder and acacia, individual and the well-known white grape compote, peaches, cherries, black grapes, chopped plums and quinces, as well as two samples of commercial peeled peach compote and apricot halves, a total of 11 samples. They were analyzed, the three new products, from edible flowers, compared to those already on the market. We used: sensory analysis, refractometric technique, analytical determinations, gravimetric to obtain the values of primary quality indicators. For new edible flower products, a database was created containing values for: the proportion of flowers 8-21%; TSS = 10.7-13.9 oBx; pH = 3,328-3,738; titratable acidity 0.54-0.86 % w/w expressed in citric acid; kinematic viscosity 1,587-1,923 cSt; oBx/acidity of 14-20 and sensory grade 27.7-30.76 points out of 45, as the main primary quality indicators. It is recommended to consume innovative edible flower products because they are a way to use free sources of raw materials.
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