A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background
A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background
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DOI：
10.1016/j.foodqual.2011.08.009
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发表时间：
2012-04-01
影响因子：
5.3
通讯作者：
Spence, Charles
中科院分区：
文献类型：
--
作者：
Crisinel, Anne-Sylvie;Cosser, Stefan;Spence, Charles
我们报告了一个实验，旨在调查操纵背景听觉刺激对食物口味的影响的后果。本研究的参与者在听两个听觉配乐的同时评估了四个煤渣太妃糖，并以随机顺序呈现。一种配乐被设计为更具肉种的（或“具有成功”）与苦味的食物相一致的，而另一个配乐则被设计为更一致地与甜味的食物更一致。参与者使用三个基于计算机的线条量表对每个样本进行了评分：一个量表以苦涩和甜味的形式锚定。第二个量表要求参与者将食物引起的味道/风味感知（在他们的嘴后与后面）。第三阶段涉及参与者对食品的享乐评估。不出所料，在聆听假定的“苦涩”配乐时，煤渣太妃糖的样品被评为苦味比完全相同的食物时的苦味要高得多。这些结果提供了首次令人信服的经验证明，即背景音轨的横向模式一致性可用于修改食品的味道（大概也是风味）。 （c）2011 Elsevier Ltd.保留所有权利。
We report an experiment designed to investigate the consequences of manipulating the pitch of the background auditory stimulation on the taste of food. The participants in the present study evaluated four pieces of cinder toffee while listening to two auditory soundtracks, presented in a random order. One soundtrack was designed to be more crossmodally (or "synaesthetically") congruent with a bitter-tasting food whereas the other soundtrack was designed to be more congruent with a sweet-tasting food instead. The participants rated each sample using three computer based line scales: One scale was anchored with the words bitter and sweet. The second scale required participants to localize the taste/flavour percept elicited by the food (at the front vs. back of their mouth). The third scale involved participants giving a hedonic evaluation of the foodstuff. As expected, the cinder toffee samples tasted while listening to the presumptively 'bitter' soundtrack were rated as tasting significantly more bitter than when exactly the same foodstuff was evaluated while listening to the 'sweet' soundtrack instead. These results provide the first convincing empirical demonstration that the crossmodal congruency of a background soundtrack can be used to modify the taste (and presumably also flavour) of a foodstuff. (C) 2011 Elsevier Ltd. All rights reserved.