The taste and smell in the perception of the diner of a restaurant in Lima, August 2022

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The objective of this study was to determine the influence of taste and smell on diners’ perception in a restaurant in Lima, focusing on two emblematic dishes of Peruvian gastronomy: arroz con pato (rice with duck) and hot ceviche. The research was conducted under a quantitative approach, with a cor...

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Detalles Bibliográficos
Autores: Ana S. Córdova, Nanette Feraldo, Roberto Pastor
Formato: artículo
Fecha de Publicación:2025
Institución:Universidad Le Cordon Bleu
Repositorio:Revistas - Universidad Le Cordon Bleu
Lenguaje:español
OAI Identifier:oai:ojs2.172.177.98.34:article/381
Enlace del recurso:https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381
Nivel de acceso:acceso abierto
Materia:Percepción
gastrofísica
olor sabor
neurogastronomía
Perception
astrophysics
smell
taste
neurogastronomy
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spelling The taste and smell in the perception of the diner of a restaurant in Lima, August 2022El gusto y olfato en la percepción del comensal de un restaurante de LimaAna S. CórdovaNanette FeraldoRoberto PastorPercepcióngastrofísicaolor saborneurogastronomíaPerceptionastrophysicssmelltasteneurogastronomyThe objective of this study was to determine the influence of taste and smell on diners’ perception in a restaurant in Lima, focusing on two emblematic dishes of Peruvian gastronomy: arroz con pato (rice with duck) and hot ceviche. The research was conducted under a quantitative approach, with a correlational and cross-sectional design. The sample consisted of 378 diners from Fiesta Restaurant, selected using a finite population formula with a 95 % confidence level. Data were collected through a structured eight-question digital questionnaire, and results were analyzed using descriptive and inferential statistics. Findings indicate that 97 % of respondents considered aroma an important factor during dish tasting, while 100 % identified taste as a decisive element in their dining experience. Additionally, 66 % reported a very high level of perception related to taste, and 52% expressed a high perception regarding aroma. These results confirm that taste and smell are closely linked in shaping gastronomic experiences, reinforcing the theoretical contributions of neurogastronomy and gastrophysics. The study provides empirical evidence in the Peruvian context, highlighting the relevance of sensory dimensions in culinary evaluation and suggesting that restaurants may design multisensory strategies to enhance customer satisfaction and strengthen gastronomic innovation.El presente estudio tuvo como objetivo determinar la influencia del gusto y el olfato en la percepción del comensal en un restaurante de Lima, tomando como referencia dos platos emblemáticos de la gastronomía peruana: el arroz con pato y el ceviche caliente. La investigación se desarrolló bajo un enfoque cuantitativo, con diseño correlacional y de corte transversal. La muestra estuvo compuesta por 378 comensales del restaurante Fiesta, seleccionados mediante fórmula para poblaciones finitas con un nivel de confianza del 95 %. El instrumento de recolección fue un cuestionario estructurado de ocho preguntas, aplicado en formato digital, cuyos resultados se analizaron con estadística descriptiva e inferencial. Los hallazgos indican que el 97 % de los encuestados consideró importante el aroma en la degustación de los platos, mientras que el 100 % valoró el sabor como factor determinante en su experiencia culinaria. Asimismo, el 66 % reportó un nivel de percepción muy alto en relación con el sabor, y el 52 % manifestó una percepción alta respecto al aroma. Estos resultados confirman que los sentidos del gusto y el olfato se encuentran estrechamente vinculados en la construcción de experiencias gastronómicas, aportando evidencia para el desarrollo de estrategias multisensoriales en restaurantes y contribuyendo al campo de la neurogastronomía y la gastrofísica.Universidad Le Cordon Bleu2025-07-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmltext/xmlhttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/38110.36955/RIULCB.2025v12n2.007Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 12 Núm. 2 (2025): ; 64 -732409-1537reponame:Revistas - Universidad Le Cordon Bleuinstname:Universidad Le Cordon Bleuinstacron:ULCBspahttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381/699https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381/700https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381/723Derechos de autor 2025 Revista de Investigaciones de la Universidad Le Cordon Bleuhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:ojs2.172.177.98.34:article/3812025-10-14T01:58:07Z
dc.title.none.fl_str_mv The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
El gusto y olfato en la percepción del comensal de un restaurante de Lima
title The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
spellingShingle The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
Ana S. Córdova
Percepción
gastrofísica
olor sabor
neurogastronomía
Perception
astrophysics
smell
taste
neurogastronomy
title_short The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
title_full The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
title_fullStr The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
title_full_unstemmed The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
title_sort The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
dc.creator.none.fl_str_mv Ana S. Córdova
Nanette Feraldo
Roberto Pastor
author Ana S. Córdova
author_facet Ana S. Córdova
Nanette Feraldo
Roberto Pastor
author_role author
author2 Nanette Feraldo
Roberto Pastor
author2_role author
author
dc.subject.none.fl_str_mv Percepción
gastrofísica
olor sabor
neurogastronomía
Perception
astrophysics
smell
taste
neurogastronomy
topic Percepción
gastrofísica
olor sabor
neurogastronomía
Perception
astrophysics
smell
taste
neurogastronomy
description The objective of this study was to determine the influence of taste and smell on diners’ perception in a restaurant in Lima, focusing on two emblematic dishes of Peruvian gastronomy: arroz con pato (rice with duck) and hot ceviche. The research was conducted under a quantitative approach, with a correlational and cross-sectional design. The sample consisted of 378 diners from Fiesta Restaurant, selected using a finite population formula with a 95 % confidence level. Data were collected through a structured eight-question digital questionnaire, and results were analyzed using descriptive and inferential statistics. Findings indicate that 97 % of respondents considered aroma an important factor during dish tasting, while 100 % identified taste as a decisive element in their dining experience. Additionally, 66 % reported a very high level of perception related to taste, and 52% expressed a high perception regarding aroma. These results confirm that taste and smell are closely linked in shaping gastronomic experiences, reinforcing the theoretical contributions of neurogastronomy and gastrophysics. The study provides empirical evidence in the Peruvian context, highlighting the relevance of sensory dimensions in culinary evaluation and suggesting that restaurants may design multisensory strategies to enhance customer satisfaction and strengthen gastronomic innovation.
publishDate 2025
dc.date.none.fl_str_mv 2025-07-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381
10.36955/RIULCB.2025v12n2.007
url https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381
identifier_str_mv 10.36955/RIULCB.2025v12n2.007
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381/699
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381/700
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/381/723
dc.rights.none.fl_str_mv Derechos de autor 2025 Revista de Investigaciones de la Universidad Le Cordon Bleu
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2025 Revista de Investigaciones de la Universidad Le Cordon Bleu
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
text/xml
dc.publisher.none.fl_str_mv Universidad Le Cordon Bleu
publisher.none.fl_str_mv Universidad Le Cordon Bleu
dc.source.none.fl_str_mv Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 12 Núm. 2 (2025): ; 64 -73
2409-1537
reponame:Revistas - Universidad Le Cordon Bleu
instname:Universidad Le Cordon Bleu
instacron:ULCB
instname_str Universidad Le Cordon Bleu
instacron_str ULCB
institution ULCB
reponame_str Revistas - Universidad Le Cordon Bleu
collection Revistas - Universidad Le Cordon Bleu
repository.name.fl_str_mv
repository.mail.fl_str_mv
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The taste and smell in the perception of the diner of a restaurant in Lima, August 2022
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