Diseño y presentación de postres: Influencia de la estética de los postres en la percepción del sabor

Abstract

This study explores the impact of dessert design and presentation on taste perception, addressing a critical aspect in gastronomy. The central hypothesis posits that the aesthetic appeal of desserts significantly improves the sensory experience and consumer satisfaction. The research takes a multidisciplinary approach, integrating principles of multisensory perception, neuroscience and some psychological studies on taste. To test the hypothesis, an exhaustive literature review was carried out, in which the theoretical framework was established, highlighting how visual stimuli interact with other senses to influence the perception of taste. Through a tasting session, in which a very diverse panel of evaluators participated, empirical data were collected. Participants evaluated desserts presented in two different plating styles, one traditional and the other avant-garde. Analysis of the results of the session evaluations revealed a clear correlation between visual appeal and perceived taste quality. The study concludes that chefs, gourmet professionals, and anyone involved in the world of gastronomy, must prioritize not only taste, but also visual presentation in order to meet and exceed consumer expectations. In addition, the results contribute to the field of gastronomic innovation by providing evidence that supports the integration of presentation techniques to improve the overall gastronomic experience, highlighting the integral relationship between visual aesthetics and taste perception