Degustación de comidas y bebidas: la importancia de los sentidos en la construcción de una experiencia multisensorial

Abstract

Generating positive sensory experiences when eating and drinking is currently an essential part of modern gastronomy. The appearance of new sciences such as Neurogastronomy and Gastrophysics are allowing us to study how these experiences can be created and reinforced. Because of this, it is necessary that those who are part of the world of gastronomy generate more interest in this type of study, to understand how the senses affect the perception of flavor while eating or drinking.

The purpose of this work is to determine the importance of the senses in creating a multisensory experience when eating or drinking. To do this, it has been proposed to carry out several experimental tests, supported by qualitative methodology, which allow us to better understand the reaction that each sense has when stimulated by aromas, textures, smells, sounds and colors, from food and beverages.

An effective management of the senses, through precise and appropriate stimuli, allows to influence the flavor perception of people and, with this, the construction of a unique and memorable multisensory experience that will last in the memory of the people, which begins, not only at the very moment of eating or drinking, but over time.