Member of CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Argentina; Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Argentina.
Universidad Peruana Unión (UPeU), Peru.
Food Res Int. 2021 Dec;150(Pt A):110795. doi: 10.1016/j.foodres.2021.110795. Epub 2021 Nov 2.
The aim of the present work was to study the temporal effect of music on sensory perception and on the emotional changes while drinking coffee. Two different commercial filter coffees were evaluated by a group of 48 consumers using the Temporal Dominance of Sensations (TDS) method. The description was performed in silence and also while listening to two different musical fragments: one with a "sweet" connotation and the other with a "bitter" one. Under the same conditions (drinking coffee with and without musical stimuli), a different group of 72 consumers evaluated their perceived emotions (joy, fear, neutral, rejection, disgust, surprise, sadness and anger) by Temporal Dominance of Emotions (TDE). Data was analyzed by dominance curves and by ANOVA and MANOVA of the durations of dominance (for emotions and sensations). Coffee perception, in both cases, was modified by the musical stimuli. The duration of dominance of bitter was increased in the presence of "bitter" music, while it decreased with the "sweet" music. Moreover, the sweet attribute was practically not chosen for describing the coffee on its own, but its choice and duration as dominant increased while listening to the "sweet" musical fragment. Music had a larger impact on the perceived emotions. The "sweet" music was related to the emotion of joy, which was accompanied by surprise and also some sadness when drinking coffee (regardless of the type of coffee being drunk). The "bitter" music was linked to the emotions anger and fear. The effect of "sonic seasoning" and translation of emotions with a familiar product was observed.
本研究旨在探讨音乐对咖啡感官感知和饮用时情绪变化的时间效应。48 名消费者使用时间主导感测（TDS）方法评估了两种不同的商业过滤咖啡。在安静和聆听两种不同音乐片段（一种具有“甜美”内涵，另一种具有“苦涩”内涵）的情况下进行描述。在相同条件下（饮用咖啡并伴有或不伴有音乐刺激），另一组 72 名消费者使用时间主导情感（TDE）评估他们的感知情绪（喜悦、恐惧、中性、拒绝、厌恶、惊讶、悲伤和愤怒）。通过主导曲线和感官和情绪主导持续时间的 ANOVA 和 MANOVA 分析数据。在这两种情况下，音乐刺激都改变了咖啡的感知。苦味的主导持续时间在“苦涩”音乐存在时增加，而在“甜美”音乐存在时减少。此外，甜味属性实际上不单独用于描述咖啡，但在聆听“甜美”音乐片段时，其选择和主导持续时间增加。音乐对感知情绪的影响更大。“甜美”音乐与喜悦情绪有关，而在喝咖啡时还伴随着惊讶，以及一些悲伤（无论饮用哪种咖啡）。“苦涩”音乐与愤怒和恐惧情绪有关。观察到“声音调味”的影响和具有熟悉产品的情绪翻译。
