Papel de los factores sensoriales intrínsecos y extrínsecos en la percepción del sabor de alimentos y bebidas saludables

  • Winy Vanessa Anticona-Zamora Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú.
  • Yanela Hilenni López-Leiva Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú.
Palabras clave: Percepción, sensorial, productos saludables, neuromarketing


Las investigaciones sobre los factores sensoriales intrínsecos y extrínsecos de los alimentos y bebidas saludables en la percepción del sabor han ido en aumento, ya que la competencia entre industrias que se encargan de elaborar productos saludables así lo requiere. Las propiedades sensoriales deben tenerse en cuenta a la hora de diseñar o reformular los alimentos, en cuanto a la adición de aromas, estas modificarán la percepción de los alimentos tanto de forma estática como dinámica, teniendo como manifestaciones texturas, aromas y buen sabor. Para estudiar la influencia de los factores sensoriales se realizan pruebas sensoriales asociadas a neuromarketing. Cabe resaltar que según estudios anteriores la influencia de los factores es positiva en el momento de la percepción. Por ejemplo, la etiqueta y el color de los envases son parámetros para decidirse por un producto u otro. También la música y en el ambiente permite aumentar la aceptabilidad. Aun así, se necesita realizar más estudios para evaluar dichos factores u otros en la aceptabilidad de nuevos productos. Este trabajo revisa los factores sensoriales y cómo influyen en la percepción de diferentes alimentos de la dieta humana.


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