Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations
In: Multisensory ResearchDepartment of Food Science, Aarhus University, Aarslev, Denmark
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Abstract
Several studies have examined how music may affect the evaluation of food and drink, but the vast majority have not observed how this interaction unfolds in time. This seems to be quite relevant, since both music and the consumer experience of food/drink are time-varying in nature. In the present study we sought to fix this gap, using Temporal Dominance of Sensations (TDS), a method developed to record the dominant sensory attribute at any given moment in time, to examine the impact of music on the wine taster’s perception. More specifically, we assessed how the same red wine might be experienced differently when tasters were exposed to various sonic environments (two pieces of music plus a silent control condition). The results revealed diverse patterns of dominant flavours for each sound condition, with significant differences in flavour dominance in each music condition as compared to the silent control condition. Moreover, musical correspondence analysis revealed that differences in perceived dominance of acidity and bitterness in the wine were correlated in the temporality of the experience, with changes in basic auditory attributes. Potential implications for the role of attention in auditory flavour modification and opportunities for future studies are discussed.
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Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations
In: Multisensory ResearchDepartment of Food Science, Aarhus University, Aarslev, Denmark
Search for other papers by Qian Janice Wang in
Current site
Google Scholar
PubMed
Search for other papers by Bruno Mesz in
Current site
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PubMed
Search for other papers by Pablo Riera in
Current site
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PubMed
Search for other papers by Marcos Trevisan in
Current site
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PubMed
Facultad de Lenguas y Educación, Universidad Nebrija, Madrid, Spain
Search for other papers by Mariano Sigman in
Current site
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PubMed
Search for other papers by Apratim Guha in
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Search for other papers by Charles Spence in
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PubMed
Abstract
Several studies have examined how music may affect the evaluation of food and drink, but the vast majority have not observed how this interaction unfolds in time. This seems to be quite relevant, since both music and the consumer experience of food/drink are time-varying in nature. In the present study we sought to fix this gap, using Temporal Dominance of Sensations (TDS), a method developed to record the dominant sensory attribute at any given moment in time, to examine the impact of music on the wine taster’s perception. More specifically, we assessed how the same red wine might be experienced differently when tasters were exposed to various sonic environments (two pieces of music plus a silent control condition). The results revealed diverse patterns of dominant flavours for each sound condition, with significant differences in flavour dominance in each music condition as compared to the silent control condition. Moreover, musical correspondence analysis revealed that differences in perceived dominance of acidity and bitterness in the wine were correlated in the temporality of the experience, with changes in basic auditory attributes. Potential implications for the role of attention in auditory flavour modification and opportunities for future studies are discussed.
| All Time | Past Year | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 2096 | 282 | 29 |
| Full Text Views | 93 | 8 | 0 |
| PDF Views & Downloads | 119 | 17 | 0 |