Impacto das deficiências auditiva e visual na percepção sensorial de alimentos

Abstract

Food sensory analysis is an interdisciplinary field that integrates multiple human senses—vision, hearing, smell, taste, and touch—in shaping the overall perception of food quality. Alterations in any of these pathways can significantly affect the sensory experience and, consequently, an individual’s relationship with food. Among the most relevant impairments in this context are visual and auditory deficiencies, whose impacts extend beyond individual perception to social, nutritional, and consumer inclusion dimensions. Visual impairment directly compromises attributes related to food appearance, color, and presentation, leading to greater reliance on remaining senses such as touch and smell. However, even with neural plasticity and compensatory strategies, perceptual accuracy is not fully restored. Hearing impairment, in turn, interferes with the perception of textural and acoustic properties, such as crispness and effervescence, and may reduce food enjoyment in collective settings by limiting communication and social interaction during meals. This study contributes to the understanding of the impact of visual and hearing impairments on food sensory analysis, emphasizing the importance of inclusion, the development of adapted methodological tools, and the creation of more accessible and equitable food environments. Findings indicate that while individual adaptations can mitigate some limitations, they do not eliminate the challenges posed by sensory loss. In this context, it is essential to rethink sensory analysis methodologies and propose inclusive approaches that address the specific needs of each group, combining scientific rigor with the promotion of accessibility.