Elaboración de bocaditos ecuatorianos de autor con la aplicación de aceites esenciales: limón (Citrus limon), naranja (Citrus sinensis), albahaca (Ocimum basilicum), jengibre (Zingiber officinale), cúrcuma (Curcuma longa), hierbabuena (Mentha spicata) y romero (Rosmarinus officinalis) como una nueva experiencia gastronómica

Abstract

The objective of this curriculum integration project was to develop a culinary proposal of author-designed Ecuadorian bites enhanced with essential oils, offering a new aromatic and sensory gastronomic experience. Fifteen author-designed bites were designed based on the identification of festivities, ingredients, and representative Ecuadorian preparations. The methodology combined bibliographic research with culinary experimentation and sensory evaluation using a five-point Likert scale applied to a panel of three expert judges. The results obtained showed high overall acceptance, with a general average of 4.82 out of 5.00, corresponding to the Excellent category. All bites exceeded the score of 4.50. The criteria of visual presentation, texture, and degree of doneness obtained outstanding ratings across all preparations, while aroma showed the highest variability; this was an expected result given the high intensity of the essential oils. The findings validate that incorporating natural essential oils into author-designed Ecuadorian bites constitutes an innovative and culturally relevant alternative, with real potential for integration into Ecuador's contemporary culinary offer.