Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
Food Res Int. 2019 Nov;125:108564. doi: 10.1016/j.foodres.2019.108564. Epub 2019 Jul 17.
Listening to specific soundscapes can influence multisensory flavour perception. In the present study, changes in people's perception of the flavour of ice-cream were tracked over time as they listened to a café soundscape, and when this soundscape was overlaid with either bird, machine, or forest soundscapes. In addition, emotions and electrophysiological measures were recorded in order to help understand any changes in taste/flavour perception. The results of Temporal Dominance of Sensation (TDS) analysis revealed that cocoa was dominant early in the consumption episode while listening to the control café soundscape. Sweetness and creaminess were dominant at the start of the consumption episode while listening to the café-forest soundscape. Creaminess was dominant at the start of the consumption episode while listening to the café-bird soundscape. Bitterness was perceived at the end of the consumption period while listening to the café control and café-machine soundscapes. These findings demonstrate the crossmodal influence of audition on perception in the chemical senses. As expected, negative emotions were significantly higher when listening to the machine soundscape, while positive emotions were significantly higher when listening to café-forest and café-bird soundscapes. Evaluating ice-cream while listening to the café-machine soundscape evoked negative emotions associated with bitterness and creaminess, that were also associated with increased heart rate (HR) and respiration rate (RESP). When listening to the café-forest soundscape, ice-cream was associated with sweetness, and positive emotions (e.g., love, satisfaction, happiness, amusement and enjoyment). This might have led to increased blood volume pulse (BVP) amplitude, which is itself indicative of a relaxed state. Enhancing eating experiences by means of atmospheric soundscapes that are designed specifically to accentuate specific aspects of multisensory taste/flavour perception is currently an area of interest in the food sciences literature and will likely lead to future commercial applications.
聆听特定的声景可以影响多感官的味道感知。在本研究中，随着人们聆听咖啡馆声景以及当该声景被鸟鸣、机器或森林声景覆盖时，追踪他们对冰淇淋味道的感知随时间的变化。此外，还记录了情感和电生理测量结果，以帮助理解味道/味道感知的任何变化。感官主导时间（TDS）分析的结果表明，在消费过程的早期，当聆听对照咖啡馆声景时，可可主导。在消费过程的开始时，甜味和奶油味占主导地位，而当聆听咖啡馆-森林声景时则是奶油味。在聆听咖啡馆-鸟鸣声景时，奶油味在消费过程的开始时占主导地位。在聆听对照咖啡馆和咖啡馆-机器声景时，苦味在消费期间结束时被感知。这些发现表明听觉对化学感官感知的跨模态影响。不出所料，当聆听机器声景时，负面情绪明显更高，而当聆听咖啡馆-森林和咖啡馆-鸟鸣声景时，正面情绪明显更高。在聆听咖啡馆-机器声景时评估冰淇淋会引起与苦味和奶油味相关的负面情绪，这些情绪也与心率（HR）和呼吸率（RESP）增加有关。当聆听咖啡馆-森林声景时，冰淇淋与甜味和正面情绪（例如，爱、满足、幸福、娱乐和享受）相关联。这可能导致血液体积脉搏（BVP）幅度增加，这本身就表明处于放松状态。通过专门设计的大气声景来增强饮食体验，以突出多感官味道/味道感知的特定方面，目前是食品科学文献中的一个研究领域，并可能导致未来的商业应用。
