Iscte - Instituto Universitário de Lisboa, Av. das Forças Armadas, 1649-026, Lisboa, Portugal.
William James Center for Research, Ispa-Instituto Universitário, Lisboa, Portugal.
Behav Res Methods. 2024 Oct;56(7):6967-6980. doi: 10.3758/s13428-024-02402-7. Epub 2024 Mar 28.
Sounds are important sensory cues for food perception and acceptance. We developed and validated a large-scale database of kitchen and food sounds (180 stimuli) capturing different stages of preparing, cooking, serving, and/or consuming foods and beverages and sounds of packaging, kitchen utensils, and appliances. Each sound was evaluated across nine subjective evaluative dimensions (random order), including stimuli-related properties (e.g., valence, arousal) and food-related items (e.g., healthfulness, appetizingness) by a subsample of 51 to 64 participants (Mdn = 54; N = 332; 69.6% women, M = 27.46 years, SD = 10.20). Participants also identified each sound and rated how confident they were in such identification. Results show that, overall, participants could correctly identify the sound or at least recognize the general sound categories. The stimuli of the KFS database varied across different levels (low, moderate, high) of the evaluative dimensions under analysis, indicating good adequacy to a broad range of research purposes. The correlation analysis showed a high degree of association between evaluative dimensions. The sociodemographic characteristics of the sample had a limited influence on the stimuli evaluation. Still, some aspects related to food and cooking were associated with how the sounds are evaluated, suggesting that participants' proficiency in the kitchen should be considered when planning studies with food sounds. Given its broad range of stimulus categories and evaluative dimensions, the KFS database (freely available at OSF ) is suitable for different research domains, from fundamental (e.g., cognitive psychology, basic sensory science) to more applied research (e.g., marketing, consumer science).
声音是食物感知和接受的重要感官线索。我们开发并验证了一个大规模的厨房和食物声音数据库（180 个刺激），涵盖了准备、烹饪、供应和/或食用食物和饮料的不同阶段，以及包装、厨房用具和电器的声音。每个声音都通过一个由 51 到 64 名参与者（中位数=54；N=332；69.6%为女性，M=27.46 岁，SD=10.20）组成的子样本，在九个主观评价维度（随机顺序）上进行了评估，包括与刺激相关的属性（例如，愉悦度、唤醒度）和与食物相关的项目（例如，健康度、开胃度）。参与者还识别了每个声音，并对他们识别声音的信心程度进行了评分。结果表明，总体而言，参与者能够正确识别声音，或者至少能够识别出一般的声音类别。KFS 数据库的刺激在分析的评价维度的不同水平（低、中、高）上有所不同，这表明其对广泛的研究目的具有良好的充分性。相关性分析表明，评价维度之间具有高度的相关性。样本的社会人口统计学特征对刺激评价的影响有限。然而，一些与食物和烹饪相关的方面与声音的评价方式有关，这表明在计划与食物声音相关的研究时，应考虑参与者在厨房中的熟练程度。鉴于其广泛的刺激类别和评价维度，KFS 数据库（可在 OSF 上免费获取）适合不同的研究领域，从基础研究（例如认知心理学、基础感觉科学）到更应用的研究（例如市场营销、消费者科学）。
