Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
TLDR
A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person's experience of what they think that they are eating.Abstract:
Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment of food and drink. A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person’s experience of what they think that they are eating.read more
Citations
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Egg yolk fractions as basic ingredient in the development of new snack products
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Non-musical sound branding – a conceptualization and research overview
TL;DR: In this paper, the authors provide an overview of the research literature on non-musical sound in sound-branding, including the potentials of developed versus annexed object sounds, and mediated versus unmediated brand sounds.
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Variations in Food Acceptability with Respect to Pitch, Tempo, and Volume Levels of Background Music.
TL;DR: Empirical evidence is provided that hedonic impressions of foods may be influenced by emotions evoked by music selections varying in music element levels, but it should be also noted that the influences were food-dependent and not pronounced.
Journal ArticleDOI
Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine.
TL;DR: This exploratory study was designed to investigate the effects of lower frequency sound on the perception of the mouthfeel character of palate weight/body and revealed that the Pinot Noir wine was rated as significantly fuller-bodied when tasted with a bass frequency than in silence or with a higher frequency sound.
Proceedings ArticleDOI
Sound-enhanced gustatory experiences and technology
TL;DR: The results revealed that sound can, in some cases and in different ways, modulate the taste/flavor of food (i.e., sweetness, bitterness, creaminess) and suggest that popular songs and soundscapes can add significant hedonic value while tasting.
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The Ventriloquist Effect Results from Near-Optimal Bimodal Integration
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Robert B. Welch,David H. Warren +1 more