Lin Yi Hsuan Tiffany, Hamid Nazimah, Shepherd Daniel, Kantono Kevin, Spence Charles
Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Department of Psychology, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Foods. 2019 Apr 15;8(4):124. doi: 10.3390/foods8040124.
Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using the Temporal Check-All-That-Apply (TCATA) method. Additionally, affective ratings of the auditory stimuli were obtained using the Self-Assessment Manikin (SAM) in terms of their valence, arousal, and dominance. In total, 58 panellists rated the sounds and chocolate gelato in a sensory laboratory. The results revealed that bitterness, roasted, and cocoa notes were more evident when the bar, fast food, and food court sounds were played. Meanwhile, sweetness was cited more in the early mastication period when listening to park and café sounds. The park sound was significantly higher in valence, while the bar sound was significantly higher in arousal. Dominance was significantly higher for the fast food restaurant, food court, and bar sound conditions. Intriguingly, the valence evoked by the pleasant park sound was positively correlated with the sweetness of the gelato. Meanwhile, the arousal associated with bar sounds was positively correlated with bitterness, roasted, and cocoa attributes. Taken together, these results clearly demonstrate that people's perception of the flavour of gelato varied with the different real-world sounds used in this study.
最近的研究表明，各种听觉刺激会调节风味感知。本研究试图运用时间复选法（TCATA）来了解环境声音（公园、美食广场、快餐店、咖啡馆和酒吧的声音）对巧克力冰淇淋风味感知（具体而言，甜味、苦味、奶味、奶油味、可可味、烘焙味和香草味）的影响。此外，还使用自评人体模型（SAM）从效价、唤醒度和优势度方面获得了对听觉刺激的情感评分。共有58名小组成员在感官实验室中对声音和巧克力冰淇淋进行了评分。结果显示，播放酒吧、快餐和美食广场的声音时，苦味、烘焙味和可可味更明显。同时，在咀嚼初期，当听到公园和咖啡馆的声音时，甜味被提及得更多。公园声音的效价显著更高，而酒吧声音的唤醒度显著更高。快餐店、美食广场和酒吧声音条件下的优势度显著更高。有趣的是，宜人的公园声音所引发的效价与冰淇淋的甜味呈正相关。同时，与酒吧声音相关的唤醒度与苦味、烘焙味和可可味属性呈正相关。综上所述，这些结果清楚地表明，人们对冰淇淋风味的感知会因本研究中使用的不同现实世界声音而有所不同。
