Romero Del Castillo R., Puig-Pey M., Biarnés J., Vilaseca H., Simó J., Plans M., Massanés T., Casañas F. (2014) Using Trendsetting Chefs to Design New Culinary Preparations with the “Penjar” Tomato. Journal of Culinary Science & Technology.
New food products are normally marketed after research into consumers’ preferences. As 4 an alternative, we used trendsetting chefs to develop and evaluate products with the 5 traditional long shelf life “Penjar” tomato (alc gene). The most appreciated creations 6 were Catalan bread with tomato, tomato sauce and tomato jam, excelling by its flavor 7 complexity and balance. The description of the products by a trained panel revealed 8 significant differences between varieties (especially between the food products 9 elaborated with the “Penjar” type and conventional tomatoes). However, it was not easy 10 to match the chefs’ assessments about sensory properties with the panel descriptions.