Elaboração de ficha para análise do perfil sensorial e do efeito emocional das cores de refeições hospitalares

Abstract

Color is an essential element of the dining experience, directly shaping sensory perception, emotions, and food acceptance. From the first glance, color cues create expectations about flavor, freshness, and quality, influencing the overall consumer experience. This study examines the role of color in two contexts—gastronomy and hospital nutrition—analyzing how it affects emotions and acceptance. Our aim was to develop and adapt an assessment form for the sensory and emotional analysis of colors present in dishes served in hospitals. The research was organized in two phases. First, we conducted a literature review to compile and analyze studies on the relationships among color, emotional perception, and food acceptance. This review provided the theoretical foundation for how color influences sensory and emotional responses and highlighted gaps that guided the subsequent work. In Phase 1, “The Influence of Food Color on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profile Approach in Gastronomy,” we ran an experimental study to evaluate how different hues affect emotional perception and acceptance, using analytical sensory and emotional tools to capture responses to varied color conditions in a gastronomic setting. In Phase 2, “Development of a Sheet for Sensory Profile and Emotional Effect Analysis of Hospital Meal Colors,” we created and validated a practical instrument to assess color effects in hospital meals. A pilot application with patients identified how visual perception influences meal acceptance and emotional well-being within the sensitive and restrictive hospital environment. Results indicate that color plays a critical role in food acceptance and elicits specific emotions that enrich the dining experience. In the hospital context, more visually appealing meals were associated with greater acceptance and enhanced patient comfort. These findings underscore the strategic importance of color both in designing gastronomic experiences and in developing hospital meals that prioritize well-being and acceptance.