Influência dos aspectos sensoriais na escolha dos alimentos

Objective: Evaluate the influence of sensorial aspects of food choices and the importance of culinary attributes in institutional menus. Methods: The application of Food Choice Questionnaire (AQPC) evaluated how important sensorial attributes in food choice is. For all menus were applied a Qualitative Evaluation of Culinary Preparations (FCQ) to understand sensorial quality perception among participants. AQPC data and FCQ answers were evaluated using variance analysis, Tukey test and percentage distributions. Results: Sensory appeal factor (taste, flavor, texture and appearance) and “fair price” in price factor were the most important factors both in intergroup and in total study sample. According to menus analysis, despite the color monotony in both places, this did not represent a lack ingredients variety, since the occurrence of salads and garnishes were very satisfactory for the restaurant and hospital evaluated. Conclusion: taste, texture and harmony attributes could influence menu and culinary preparations acceptance because they determine individuals food choice. AQPC and FCQ are very important practical tools for nutritional professionals when it demands an elaboration of menus and products with good sensory quality and acceptance.