Slow Food Lab – Portuguese Ark of Taste: an Sensorial Organoleptic Test.

Purpose: This research focuses on the potential distinctiveness of Portuguese regional gastronomic raw elements catalogued in Slow Food (SF) - Ark of Taste and their ‘conventional’ counterparts. Consequently, the main question that arises is if, they can be legitimately and consistently promoted as emblems (icons) of traditional/regional Portuguese gastronomy? Could those differences contribute to an increase in notoriety and greater knowledge of its comparative properties/benefits contribute to its identity preservation and also to generate greater evidence and attractiveness for the territories of origin, from a gastronomic/cultural/tourist and economic perspective? The research specific objectives were: i) operationally, are there any substantive sensorial differences in the tasting process of these elements compared to their ‘conventional’ counterparts - which could result in a richer, or even unique, tasting/sensory experience? How intense are the hypothetical differences in each of the dimensions and sensory attributes to be considered? ii) Which sensory dimensions/attributes could stand out the most as promotional arguments? iii) The offer/menu of Restaurants (traditional/regional) that emphasizes SF - Ark of Taste raw elements could be the more structural, consistent, and effective promotional means; iv) will gastronomic critics have more relevant role in this direction? Methodology: Data (N=10) was collected through a sensorial organoleptic test held on April 23, involving a panel made up of cooks, restaurant managers and gastronomists. All indispensable conditions for carrying out the organoleptic test were guaranteed (atmospheric, culinary production, plating, serving and tasting, among others) in order to ensure the reliability of each panel member evaluation. In the sensory lab, 4 gastronomic elements catalogued in the SF - Ark of Taste were tested, namely: ‘Tarrestre’ beans, ‘Tarrestre’ bean rice, ‘Cachena’ veal meat and ‘Ermelo’ orange. Each of these elements was compared with its conventional counterparts and evaluated using a battery of validated attributes (from similar studies published) for each of the 5 sensory dimensions: Touch; Flavour; Smell; Vision and Hearing. The sensorial attributes classification differences were tested through descriptive statistics analysis. Culminating this analysis, all menu elements were conjointly tested between the three professional groups, originating a comparative evaluation between the conventional menu and the 'Ark of taste' menu. Results: The results reveal differences between comparative samples. Moreover, relevant conclusions about the Vision and Flavour dimensions were noted. The research conclusions suggest some orientations towards new community strategies to embrace those products and protect them as a way to improve the economic and social impact on low density territories. At the same time, exploring the differences between them could be possible to reinforce the quality of food products, especially the Portuguese ark of taste products Originality: As far as the authors know, this sensory experience is unprecedented in Portugal. The research aims to contribute to the discussion of how the gastronomy stakeholders, including policy makers, could adjust some strategies to defend and promote products of excellence. [ABSTRACT FROM AUTHOR]