{"id":138,"date":"2018-06-08T07:33:25","date_gmt":"2018-06-08T12:33:25","guid":{"rendered":"http:\/\/gastrofisica.org\/?p=138"},"modified":"2018-06-08T07:33:25","modified_gmt":"2018-06-08T12:33:25","slug":"la-dulzura-de-la-forma","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/la-dulzura-de-la-forma\/","title":{"rendered":"La Dulzura de la Forma"},"content":{"rendered":"

\t\t\t\tLa forma de lo que comemos impacta nuestra experiencia como comensales. Un ejemplo de esto, tomado del libro “Gastrof\u00edsica” de Charles Spence, es lo que sucedi\u00f3 a Cadbury’s cuando\u00a0cambi\u00f3 la forma de una l\u00ednea de chocolates de cuadrada a redonda sin cambiar la composici\u00f3n. Comenzaron a llegar las quejas de que el chocolate era demasiado dulce. Repitamos: sin cambiar la composici\u00f3n.<\/p>\n

\"Rasgulla
Imaginen, entonces la dulzura percibida en estas rasgulla<\/a> (Fuente: Le-Fort.org)<\/figcaption><\/figure>\n

Hagamos un experimento: \u00bfCu\u00e1l de estas dos imagenes a continuaci\u00f3n te parece m\u00e1s dulce?<\/p>\n

\"Chocolate
Chocolate picado<\/figcaption><\/figure>\n
\"Caviar
Caviar de chocolate (alginato de sodio+lactato de calcio)<\/figcaption><\/figure>\n

En ingl\u00e9s, bitter<\/strong> <\/em>es amargo, pero tambi\u00e9n quiere decir aguzado. Esto es interesante porque da fe de una asociaci\u00f3n entre las formas agudas y el amargor, y seg\u00fan el paper<\/em> del final, tambi\u00e9n denota adecuadamente las bebidas carbonatadas. Otro estudio, tambi\u00e9n citado al final, establece la asociaci\u00f3n entre formas redondeadas y agudas y los pares de sabores dulce y \u00e1cido, respectivamente.<\/p>\n

Aplicaciones<\/h2>\n

\u00bfQu\u00e9 quiere decir esto? Que disponemos de herramientas para enfatizar \u2014o contrastar\u2014 sabores mediante la forma. No es casualidad, entonces, que los bombones suelan ser semiesf\u00e9ricos o elipsoidales en forma, o que las etiquetas de productos amargos contengan elementos gr\u00e1ficos angulares, como tri\u00e1ngulos o estrellas.<\/p>\n

Por supuesto, hay otras variables en la percepci\u00f3n y en la predicci\u00f3n del sabor de los alimentos. Tomemos como ejemplo esta imagen.<\/p>\n

\"Esferificaciones\"
Esferificaci\u00f3n inversa, pero \u00bfde qu\u00e9?<\/figcaption><\/figure>\n

Lo primero que vemos son huevos, y como vemos huevos, no “leemos” las preparaciones en las cucharitas como dulces. Sin embargo, son esferificaciones de mango en Panna cotta<\/em>.<\/p>\n

Hay otras variables.<\/p>\n

Leer m\u00e1s<\/h2>\n

Si te interesa leer m\u00e1s sobre el tema:<\/p>\n

    \n
  • Spence, C. & Ngo, M.K. Flavour<\/em> (2012) 1: 12. https:\/\/doi.org\/10.1186\/2044-7248-1-12<\/li>\n
  • Velasco, Carlos & Beh, Eric & Le, Tiffany & Marmolejo-Ramos, Fernando. (2018). The shapes associated with the concept of \u2018sweet and sour\u2019 foods<\/em>. Food Quality and Preference. 68. 10.1016\/j.foodqual.2018.03.012.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    \t\t\t\tLa forma de los alimentos impacta nuestra experiencia como comensales.\t\t<\/p>\n","protected":false},"author":4,"featured_media":144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[832],"tags":[845,849,850],"class_list":["post-138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-percepcion","tag-dulzura","tag-forma","tag-gastrofisica-el-libro","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2e","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":83,"url":"https:\/\/le-fort.org\/cocina\/libros-de-gastrofisica-en-espanol\/","url_meta":{"origin":138,"position":0},"title":"Libros de Gastrof\u00edsica en Espa\u00f1ol","author":"Rod","date":"1 de Mayo, 2018","format":false,"excerpt":"Algunos libros de inter\u00e9s para entrar en -y profundizar- el tema de la gastrof\u00edsica.","rel":"","context":"En "Libros"","block_context":{"text":"Libros","link":"https:\/\/le-fort.org\/cocina\/categoria\/libros\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/libro.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/libro.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/libro.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/libro.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/libro.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":481,"url":"https:\/\/le-fort.org\/cocina\/elementos-de-diseno-de-carta-en-pasteleria\/","url_meta":{"origin":138,"position":1},"title":"Elementos de Dise\u00f1o de Carta en Pasteler\u00eda","author":"Marell Rojas","date":"27 de Junio, 2021","format":false,"excerpt":"Uniendo lo aprendido","rel":"","context":"En "General"","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/tartaletas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5515,"url":"https:\/\/le-fort.org\/cocina\/pan-de-chocolate\/","url_meta":{"origin":138,"position":2},"title":"Pan de Chocolate","author":"Le-Fort.org","date":"6 de Junio, 2014","format":false,"excerpt":"Receta de un pan de chocolate que se puede ir sacando en pedazos con la mano. Ideal para reuniones informales de amigos.","rel":"","context":"En "Chocolate"","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6240,"url":"https:\/\/le-fort.org\/cocina\/trufas-de-brigadeiro\/","url_meta":{"origin":138,"position":3},"title":"Trufas de Brigadeiros","author":"Le-Fort.org","date":"4 de Mayo, 2015","format":false,"excerpt":"Los brigadeiros son un cl\u00e1sico de los dulces brasile\u00f1os. Esta es una versi\u00f3n recubierta con chocolate.","rel":"","context":"En "Reposter\u00eda"","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/brigadeiro-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/brigadeiro-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/brigadeiro-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/brigadeiro-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/brigadeiro-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7299,"url":"https:\/\/le-fort.org\/cocina\/que-paso-el-2015\/","url_meta":{"origin":138,"position":4},"title":"\u00bfQu\u00e9 pas\u00f3 el 2015?","author":"Le-Fort.org","date":"5 de Enero, 2016","format":false,"excerpt":"El 2015 fue un buen a\u00f1o. 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