Oler, recordar, sentir y gustar: relación entre aromas, emociones y aceptabilidad

Autores/as

DOI:

https://doi.org/10.33448/rsd-v11i8.30698

Palabras clave:

Olores; Sensaciones; Comportamiento del consumidor; Familiaridad; Concentración.

Resumen

Los aromas traen recuerdos que evocan emociones y pueden influir en la aceptación de los alimentos. Esta capacidad de despertar emociones puede verse afectada por algunas de sus características como concentración y familiaridad. Así, este trabajo tuvo como objetivo evaluar la respuesta emocional y hedónica en dos niveles de concentración de aromas y comprender si hubo una influencia de la familiaridad en estas respuestas. Los aromas estudiados fueron vainilla, canela, albahaca, fresa y mandarina, evaluados en dos sesiones, una con aromas concentrados y otra con aromas diluidos. Se diseñó y aplicó un cuestionario check-all-that-apply (CATA) con 76 evaluadores, junto con la escala hedónica de nueve puntos y la escala de familiaridad de tres puntos. Los resultados mostraron que para fresa, vainilla y albahaca la dilución no influyó en la respuesta hedónica y emocional  pues fresa y vainilla se mantuvieron con mayor aceptabilidad y asociadas a emociones positivas, mientras que la albahaca se mantuvo rechazada y asociada a emociones negativas. En cambio, la dilución tuvo un efecto positivo en la mandarina, ya que favoreció su aceptabilidad y se acercó a la fresa y la vainilla. La dilución tuvo un efecto negativo en la canela, ya que hizo que la respuesta a este aroma se acercó a la albahaca, perjudicando su aceptación. Además, se encontró indicio de que la baja familiaridad y baja concentración de aromas puede perjudicar su aceptabilidad. Así, es importante considerar la concentración y la familiaridad para obtener un mejor desempeño en la respuesta afectiva a los aromas.

Citas

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Publicado

07/06/2022

Cómo citar

COSTA, A. A. da S. X.; NORONHA, R. L. F. de; LIMA FILHO, T.; VIDIGAL, M. C. T. R. .; SILVA, E. B. da .; MINIM, V. P. R. . Oler, recordar, sentir y gustar: relación entre aromas, emociones y aceptabilidad. Research, Society and Development, [S. l.], v. 11, n. 8, p. e2611830698, 2022. DOI: 10.33448/rsd-v11i8.30698. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/30698. Acesso em: 25 dic. 2024.

Número

Sección

Ciencias Agrarias y Biológicas