Understanding context: Sensory and culinary strategies for healthy, sustainable and delicious diets.

This is the authors' abstract. We don't add key points for this paper.

One of the main differences among food science and gastronomy research is that gastronomy generally considers food within a whole consumption experience, in which context is a fundamental variable. While sensory science has traditionally relied on taste rooms (central-located-test) to isolate the senses and analyze food in a controlled environment, the reality is that food is usually consumed in different contexts: a dining room, a kitchen, a canteen, a restaurant, a hospital room, etc., which can greatly impact its perception and, therefore, acceptance and diet adherence. Different studies that include a real-context approach can be found in literature, suggesting that contextual cues such as music, visual stimuli, company, etc. have great influence on some sensory attributes perception, liking, food choice motivations, and even elicited emotions [1–5]. Despite challenges like the lack of standardized methodologies and the multitude of contextual variables, this research holds immense promise. By delving deeper into the power of context, sensory science could unlock new strategies to promote healthier and more sustainable food choices.