Fiegel Alexandra, Childress Andrew, Beekman Thadeus L, Seo Han-Seok
1Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
2Department of Music, University of Arkansas, Music Building 201, Fayetteville, AR 72701, USA.
Multisens Res. 2019 Jan 1;32(4-5):319-346. doi: 10.1163/22134808-20191429.
This study aimed to determine whether pitch, tempo, and volume levels of music stimuli affect sensory perception and acceptance of foods. A traditional music piece was arranged into versions at two pitches, two tempos, and two volumes. For each session, chocolate and bell peppers were presented for consumption under three sound conditions: 1) upper or 2) lower level with respect to each of the three music elements, and 3) silence. Over three sessions, participants evaluated flavor intensity, pleasantness of flavor, texture impression, and overall impression of food samples, in addition to the pleasantness and stimulation evoked by the music stimuli. Results showed that lower-pitched and louder music stimuli increased hedonic impressions of foods compared to their respective counterparts and/or the silent condition. While the effects of music element levels on hedonic impressions differed with the type of food consumed, the participants liked the foods more when music stimuli were perceived as more pleasant and stimulating. Flavor was perceived as more intense when participants were more stimulated by the music samples. Although a specific element of music stimuli was manipulated, perceptions of other elements also varied, leading to large variations in the music-evoked pleasantness and stimulation. In conclusion, the findings provide empirical evidence that hedonic impressions of foods may be influenced by emotions evoked by music selections varying in music element levels, but it should be also noted that the influences were food-dependent and not pronounced.
本研究旨在确定音乐刺激的音高、节奏和音量水平是否会影响食物的感官感知和接受度。一首传统乐曲被编排成具有两种音高、两种节奏和两种音量的版本。在每次实验中，巧克力和甜椒在三种声音条件下供参与者食用：1）相对于三种音乐元素中的每一种处于较高或2）较低水平，以及3）静音。在三个实验环节中，参与者除了对音乐刺激所引发的愉悦感和刺激感进行评价外，还对食物样本的风味强度、风味愉悦度、质地印象和总体印象进行了评估。结果表明，与各自的对照条件和/或静音条件相比，低音调和较大音量的音乐刺激增加了食物的享乐印象。虽然音乐元素水平对享乐印象的影响因所食用食物的类型而异，但当音乐刺激被认为更愉悦和更具刺激性时，参与者对食物的喜爱程度更高。当参与者受到音乐样本的更多刺激时，风味被感知为更强烈。尽管对音乐刺激的一个特定元素进行了操控，但对其他元素的感知也有所不同，导致音乐引发的愉悦感和刺激感存在很大差异。总之，研究结果提供了实证证据，表明食物的享乐印象可能会受到音乐元素水平不同的音乐选择所引发的情绪的影响，但也应注意到这些影响因食物而异且并不显著。
