## 2 Materials and Methods
### Sensory Analytical Method  
Quantitative descriptive analysis (QDA) was employed to evaluate the organoleptic characteristics of _Disphylma crassidium_ and _Sueda maritima_ cultivated at six different salinities (35, 110, 200, 275, 350, and 465 mM NaCl), following the methodology outlined by [PERSON] et al. (2012). In the referenced study, the authors assessed the same sensory attributes for _Inula crithmoides_ and _Mesembryanthemum nodiform_. The sensory indicators for this study were established through preliminary discussions with a fine-dining chef with large experience using these plants in gourmet cuisine, referencing established descriptors for the evaluation of the halophyte plants. The selected attributes included flavour (salty and bitter taste), texture (crunchiness, juiciness, amount of fibre), physical parameters (appearance, plant length), and overall appreciation. Each attribute was precisely defined prior to the evaluation; for example, \"crunchiness\" referred to the perceived crispness during mastication, \"juiciness\" to the release of liquid upon biting, and \"amount of fibre\" to the perceived fibrousness or stringiness of the sample.  
Quantification was performed using a four-point intensity scale specifically constructed for this study. For salty taste, bitter taste, and crunchiness, the scale ranged from \"not enough\" to \"too much\"; for the amount of fibre, from \"non-existent\" to \"excessive\"; for plant length, from \"too short\" to \"too long\"; and for appearance and overall appreciation, from \"very bad\" to \"excellent\". These scoring principles were communicated in a detailed guideline document to all panellists before evaluation, ensuring a shared understanding of the criteria.  
The tasting panel consisted of ten award-winning fine-dining chefs, with a mean professional experience of sixteen years. All chefs were selected based on their expertise in the use of halophyte plants in gourmet cuisine and their prior experience in sensory analysis. To enhance objectivity and reliability, a calibration session was conducted online before the formal evaluation. During this session, panellists discussed and aligned their understanding of each attribute and the scoring system, using reference samples where possible. This process also served to clarify terminology and ensure consistency in the application of the evaluation criteria according to QDA methodology requirements defined by [PERSON] et al. (2017).  
To minimise individual preference bias and ensure impartiality, all samples were coded with random three-digit numbers and presented in a randomised order to each chef, ensuring a blind tasting. Chefs were instructed to refrain from discussing their assessments with others during the evaluation and were reminded to base their ratings solely on the defined criteria. Completed questionnaires were submitted online ensuring the confidentiality and independence of responses. The questionnaire itself was reviewed and pilot-tested by one of the chefs to confirm clarity and appropriateness of language. Given the high level of expertise of the panel and the calibration session, no further formal training was deemed necessary. These procedures ensured that the evaluation was rigorous and reproducible, with careful steps taken to control for potential biases and enhance the reliability and objectivity of the sensory data.