<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2448-5705</journal-id>
<journal-title><![CDATA[Inter disciplina]]></journal-title>
<abbrev-journal-title><![CDATA[Inter disciplina]]></abbrev-journal-title>
<issn>2448-5705</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Centro de Investigaciones Interdisciplinarias en Ciencias y Humanidades]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-57052019000300004</article-id>
<article-id pub-id-type="doi">10.22201/ceiich.24485705e.2019.19.70287</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[¿Qué es y cómo se utiliza la evaluación sensorial?]]></article-title>
<article-title xml:lang="en"><![CDATA[What is and how is the sensory evaluation used?]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Severiano-Pérez]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="A01">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química Departamento de Alimentos y Biotecnología]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>7</volume>
<numero>19</numero>
<fpage>47</fpage>
<lpage>68</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-57052019000300004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-57052019000300004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-57052019000300004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los sentidos son la única vía de comunicación del ser humano con su entorno, nos permiten percibir lo que nos rodea, sentir el placer, pero también, por ejemplo, nos advierten cuando un alimento está descompuesto. A través de la historia, los seres humanos han hecho uso de ellos hasta inconscientemente, probando los alimentos y seleccionando los que les gustaban. En la actualidad, hay las ferias gastronómicas donde los consumidores prueban diferentes platillos sin seguir una metodología específica y sin analizar la información obtenida, esto es una degustación de alimentos, entonces, ¿qué es la evaluación sensorial? Es hasta los años 40 cuando se da nombre a una serie de metodologías definidas y validadas que permiten estudiar las respuestas del cuerpo humano a través de los sentidos, ante diferentes estímulos. Esta ciencia es la evaluación sensorial (ES); su aplicación es muy amplia, utilizándose principalmente en la industria de alimentos, pero también en otras como la farmacéutica, la textil o la automotriz, entre otras. En los últimos años también se encontró que la percepción a través de sentidos como el olfato, está vinculada con la pérdida de memoria ocasionada por enfermedades neurodegenerativas. Por ello, en este artículo nos centraremos en dos aspectos del uso de la ES, el primero relacionado con el estudio de las características sensoriales de los alimentos, su influencia en el gusto de los consumidores y el impacto emocional que provocan, y, en segundo lugar, el diagnóstico clínico, específicamente el diagnóstico temprano de enfermedades neurodegenerativas. Además, se revisarán aspectos como las variables que intervienen en la ES y las consideraciones necesarias para abordar los estudios sensoriales, así como los resultados que se pueden obtener a través de esta ciencia.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The senses are the only means of communication of human beings with their environment; they allow us to perceive what surrounds us, to feel the pleasure, but also for example warn us when a food is decomposed. Throughout history, humans have made use of them even unconsciously, by trying foods and selecting the ones they liked. Nowadays there are gastronomic fairs where consumers taste different dishes, but without following a specific methodology and without analyzing the information obtained, this is a tasting of food, and then, what is sensory evaluation? It is not until the 1940s when a name was given to a series of well-defined and validated methodologies that allow us to study the responses of the human body through the senses, to different stimuli. This science is the sensory evaluation (SE); its application is quite broad, being mainly used in the food industry, but also in others, such as pharmaceutical, textile or automotive, among others. In recent years it was also found that perception through senses such as smell, is linked to the memory loss caused by neurodegenerative diseases. Therefore, we will focus on two aspects of the use of SE in this article, the first one related to the study of the sensory characteristics of foods and how they influence the taste of consumers, as well as the emotional impact that its consumption causes, and, secondly, on the clinical diagnosis specifically the early diagnosis of neurodegenerative diseases. In addition, aspects such as the variables involved and the considerations that should be taken into account in order to address sensory studies will be reviewed, along with the results that can be obtained through this science.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[sentidos]]></kwd>
<kwd lng="es"><![CDATA[percepción olfativa]]></kwd>
<kwd lng="es"><![CDATA[características sensoriales de los alimentos]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[senses]]></kwd>
<kwd lng="en"><![CDATA[olfactory perception]]></kwd>
<kwd lng="en"><![CDATA[sensory characteristics of the foods]]></kwd>
</kwd-group>
</article-meta>
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