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O Trompe l’Oeil em Cozinha: Criando “ilusionismo culinário” através da utilização de aromas
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Orientador(es)
Resumo(s)
Atualmente a gastronomia tem evoluído muito, e o crescimento do diálogo entre
gastronomia, artes e ciências é constante. Esse diálogo permitiu a introdução de diversos
equipamentos e ingredientes, nunca utilizados em restauração. Com isso, para além de surgirem
novos desenvolvimentos e abordagens no mundo da gastronomia, tais como a cozinha
molecular, surgem também produtos inovadores altamente criativos capazes de satisfazer as
atuais exigências dos consumidores.
Determinante no sucesso de qualquer empresa, a inovação é um fator muito importante
para se obter vantagem competitiva e criar valor acrescentado. Considerando o que foi referido
anteriormente,
este
trabalho
teve
como
objetivo
desenvolver
dois
produtos
inovadores
(BOLOnhesa e Quasí-brownie) capazes de criar uma experiência multissensorial inovadora ao
evocar diversos sentidos e emoções. Esses produtos, para além de iludirem o sentido da visão,
também iludem o sentido do olfato.
No desenvolvimento destes produtos utilizaram-se diversas metodologias da cozinha
molecular (o uso do sifão e hidrocoloides, por exemplo) como também uma técnica de Trompe
l’Oeil culinário. Para iludir o sentido do olfato, realizaram-se extrações por destilação dos aromas
naturais de Bolonhesa e de Brownie, num evaporador rotativo.
De forma a completar a componente científica, analisou-se por cromatografia os produtos
obtidos pela destilação, ou seja, o extrato antes de ser destilado (original) e o produto e resíduo
da destilação (destilado e concentrado), de forma a compará-los e a averiguar a complexidade
aromática dos componentes voláteis em cada um. Na análise cromatográfica da Bolonhesa
propuseram-se 32 compostos, tais como p-cimene, eucaliptol, linalool e o nonanal, compostos
que estão presentes em diversas especiarias utilizadas. Já no Brownie foram propostos 18
compostos, confirmando assim a complexidade dos aromas.
Os produtos desenvolvidos foram submetidos a avaliação por um grupo de foco.
Gastronomy has evolved in the last decades, the dialogue between gastronomy, arts and science became stronger. This dialogue allowed the introduction of various equipments and ingredients, never used before in gastronomy. As a result, in addition to new developments and approaches in gastronomy, such as molecular cuisine, innovative and highly creative products were also developed, which satisfy current consumer demands. Innovation is a very important factor in the success of any company, allowing to get a competitive advantage and creating added value. Based on the previously mentioned aspects, this work aimed the development of two innovative products (BOLOnhesa and Quasí-brownie) capable of creating an innovative multi-sensory experience by evoking several senses and emotions. These products, besides eluding the sense of sight, also elude the sense of smell. For the development of these products, several methodologies of molecular cuisine were used ( siphon and hydrocolloids, for example) as well as the culinary Trompe l'Oeil. To delude the sense of smell, distillation extractions of the natural aromas of Bolognese and Brownie were carried out in a rotary evaporator. To complete the scientific component, the products obtained by distillation were analyzed by chromatography, i.e. the extract before distillation (original), and the product and residue of distillation (distillate and concentrate) in order to compare them and to ascertain the aromatic complexity of the volatile components. In the chromatographic analysis of the Bolognese, 32 compounds were proposed, such as p-cymene, eucalyptol, linalool and nonanal, compounds that are present in various of the spices used. On the other hand, only 18 compounds were proposed in Brownie, thus confirming the complexity of the aromas. The developed products were submitted to evaluation by a focus group.
Gastronomy has evolved in the last decades, the dialogue between gastronomy, arts and science became stronger. This dialogue allowed the introduction of various equipments and ingredients, never used before in gastronomy. As a result, in addition to new developments and approaches in gastronomy, such as molecular cuisine, innovative and highly creative products were also developed, which satisfy current consumer demands. Innovation is a very important factor in the success of any company, allowing to get a competitive advantage and creating added value. Based on the previously mentioned aspects, this work aimed the development of two innovative products (BOLOnhesa and Quasí-brownie) capable of creating an innovative multi-sensory experience by evoking several senses and emotions. These products, besides eluding the sense of sight, also elude the sense of smell. For the development of these products, several methodologies of molecular cuisine were used ( siphon and hydrocolloids, for example) as well as the culinary Trompe l'Oeil. To delude the sense of smell, distillation extractions of the natural aromas of Bolognese and Brownie were carried out in a rotary evaporator. To complete the scientific component, the products obtained by distillation were analyzed by chromatography, i.e. the extract before distillation (original), and the product and residue of distillation (distillate and concentrate) in order to compare them and to ascertain the aromatic complexity of the volatile components. In the chromatographic analysis of the Bolognese, 32 compounds were proposed, such as p-cymene, eucalyptol, linalool and nonanal, compounds that are present in various of the spices used. On the other hand, only 18 compounds were proposed in Brownie, thus confirming the complexity of the aromas. The developed products were submitted to evaluation by a focus group.
Descrição
Mestrado em Ciências Gastronómicas. Universidade de Lisboa, Instituto Superior de Agronomia. Nova School of Science & Technology
Palavras-chave
cozinha molecular Trompe l’Oeil inovação gastronomia cromatografia destilação aromas molecular cooking innovation gastronomy chromatography distillation
Contexto Educativo
Citação
Cavaco, E.J.M.S. O Trompe l’Oeil em Cozinha: Criando “ilusionismo culinário” através da utilização de aromas. Lisboa: ISA-Universidade de Lisboa, 2022. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa