Percepciones sensoriales en productos de repostería en Medellín

Abstract

Sensory perception of food products is a process that consists of different stages and is influenced by physiological factors, such as the human senses (sight, smell, hearing, touch and taste), and non-physiological factors, which involve psychological, social and cultural aspects. Each person, based on these factors, forges a unique and subjective perception, which influences his or her food consumption behavior. For this reason, is very useful for Bonét Bakery to know and analyze these subjective realities in order to develop improvements in its portfolio of pastry products. This research aims to evaluate the sensory perception of bakery products in consumers between 18 and 45 years old located in middle and upper class neighborhoods in the city of Medellin. The specific objectives were: (i) to know the non-physiological factors present in the sensory evaluation of pastry products, (ii) to develop a sensory evaluation of the organoleptic properties (smell, color, taste and texture) of pastry products, (iii) to identify the preference of pastry products between Bonet Bakey and a key competitor, and finally, (iv) to suggest recommendations applicable to this brand. Two group sessions were held, from which information was extracted for analysis and to later present the conclusions and some recommendations to the brand.