ABSTRACT
Olfactory perception of food can be dramatically affected by the way it is presented and particularly by the design of the containers. The aim of the present study was to develop a container, using design process, a literature review, and research based on psychophysiology, in order to optimize the sensory perception of the food served and improve the global experience. The work described in this paper is part of a more comprehensive investigation for the development of a tasting menu composed by five dishes, each one of these intending mainly to stimulate a particular sense.
The development of the containers, the food used for the research and the sensory analysis was done at La Masia (R&D department) at El Celler de Can Roca. The results show that the design of the containers and the way the food is eaten, had an impact on the perception of this dish, particularly on the perception of aromas and smells.
