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Siangphloen P, Shepherd D, Kantono K, Hamid N. Lunch melodies: Investigating the impact of music on emotions, hunger, liking, and psychophysiology while viewing a lunch meal. Food Res Int 2024; 192:114825. [PMID: 39147473 DOI: 10.1016/j.foodres.2024.114825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/19/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Sensory cues like music can influence our behaviour towards food. In the present study, the effect of music on hunger, fullness, desire to eat and liking of foods, while viewing real lunch food items, was investigated. To this end, emotions and physiological measures were obtained to understand the changes in hunger, fullness, desire to eat and liking. The study aimed to examine changes in hunger, fullness, desire to eat, and liking when viewing a lunch meal under silent and varying music conditions. Additionally, the study explored the potential role of emotions to explain these changes. A crossover experimental design was employed using 50 participants (17 males and 33 females) who observed lunch food items during a silent condition (control), or while listening to either liked or disliked music. The findings demonstrate the cross-modal influence of music on hunger and food liking ratings when viewing food. Hunger ratings were higher and more negative emotions were evoked while viewing lunch food items and listening to disliked music. In contrast, in the silent and liked music conditions, which elicited more positive emotions, there were increased ratings of healthy and unhealthy food pleasantness, overall food liking, and food satisfaction. Electrophysiological measures of heart rate (HR) and skin conductance (SC) were obtained while listening to music and viewing a lunch meal. Viewing food items while listening to disliked music evoked negative emotions and significantly increased SC compared to liked music or silent conditions. Viewing the food items under the silent condition evoked positive emotions and significantly increased HR compared to listening to liked and disliked music. This study showed that the participants' emotions, hunger level, liking, and electrophysiological responses when viewing food are influenced by music that varied with liking. Results from this study may assist in enhancing dining experiences, as well as influencing food choices and satisfaction with meals.
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Affiliation(s)
- Phatharachanok Siangphloen
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Daniel Shepherd
- Department of Psychology, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Kevin Kantono
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
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2
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Chen YC, Chiang MC, Lee CS, Tsui PL. Does Background Music Affect Silent Dining Emotions? An Empirical Study of Restaurants during COVID-19. Behav Sci (Basel) 2022; 12:bs12110434. [PMID: 36354411 PMCID: PMC9687492 DOI: 10.3390/bs12110434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/30/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022] Open
Abstract
The music environment of a restaurant is an important factor that affects consumer behaviors during the dining experience, especially silent dining behaviors among people who are not encouraged to talk in the context of COVID-19. This study empirically analyzed the influence of consumers’ background music preferences on their emotions and behavioral responses during their dining experience at a high-end Chinese restaurant. A total of 393 valid samples were obtained through purposive sampling and snowball sampling. The research tools used in this study included a personal background information questionnaire, four Oriental and Western music conditions, a background music preference scale, a scale for evaluating emotions during the dining experience, and a behavioral response scale. The results showed that the subjects preferred the Chinese classical music—the Butterfly Lovers Concerto. Background music affected the participants’ emotions during their dining experience, and different background music conditions resulted in significant differences in emotions and behaviors. The consumers’ emotions, during their dining experience significantly predicted their behaviors under all four music conditions. The greatest contribution and value of this study stem from the finding that the background music at a restaurant can arouse specific positive emotions in consumers during their dining experience and thus affect their eating behavior.
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Affiliation(s)
- Yen-Cheng Chen
- Department of Applied Science of Living, Chinese Culture University, Taipei 11114, Taiwan
| | - Ming-Chen Chiang
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan
| | - Ching-Sung Lee
- Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, New Taipei City 242062, Taiwan
- Correspondence: (C.-S.L.); (P.-L.T.)
| | - Pei-Ling Tsui
- Department of Hospitality Management, National Taitung Junior College, Taitung 95045, Taiwan
- Graduate Institute of Technological and Vocational Education, National Taipei University of Technology, Taipei 10608, Taiwan
- Correspondence: (C.-S.L.); (P.-L.T.)
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Techawachirakul M, Pathak A, Anne Calvert G. That sounds healthy! Audio and visual frequency differences in brand sound logos modify the perception of food healthfulness. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104544] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Spence C, Wang QJ, Reinoso-Carvalho F, Keller S. Commercializing Sonic Seasoning in Multisensory Offline Experiential Events and Online Tasting Experiences. Front Psychol 2021; 12:740354. [PMID: 34659056 PMCID: PMC8514999 DOI: 10.3389/fpsyg.2021.740354] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Accepted: 08/26/2021] [Indexed: 01/09/2023] Open
Abstract
The term "sonic seasoning" refers to the deliberate pairing of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience. Although the recognition that people experience a multitude of crossmodal correspondences between stimuli in the auditory and chemical senses originally emerged from the psychophysics laboratory, the last decade has seen an explosion of interest in the use and application of sonic seasoning research findings, in a range of multisensory experiential events and online offerings. These marketing-led activations have included a variety of different approaches, from curating pre-composed music selections that have the appropriate sonic qualities (such as pitch or timbre), to the composition of bespoke music/soundscapes that match the specific taste/flavour of particular food or beverage products. Moreover, given that our experience of flavour often changes over time and frequently contains multiple distinct elements, there is also scope to more closely match the sonic seasoning to the temporal evolution of the various components (or notes) of the flavour experience. We review a number of case studies of the use of sonic seasoning, highlighting some of the challenges and opportunities associated with the various approaches, and consider the intriguing interplay between physical and digital (online) experiences. Taken together, the various examples reviewed here help to illustrate the growing commercial relevance of sonic seasoning research.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, University of Oxford, Oxford, United Kingdom
| | | | | | - Steve Keller
- Studio Resonate | SXM Media, Oakland, CA, United States
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Karani TF, Pillay M. It's crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia. SOUTH AFRICAN JOURNAL OF COMMUNICATION DISORDERS 2021; 68:e1-e12. [PMID: 34212746 PMCID: PMC8252177 DOI: 10.4102/sajcd.v68i1.806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 05/06/2021] [Accepted: 05/10/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Various fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). However, because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this construct has not been sufficiently considered in the field. OBJECTIVE To investigate the sensibility of food textural acoustics as a construct to understand eating for individuals with dysphagia. METHOD The study design was based on qualitative evidence synthesis methodologies. This involved revised scoping review methods (peer-reviewed published articles from 1980 to 2020 over seven databases), with an adapted consultation phase through online focus group discussions with six world experts. The data was analysed using frequency and thematic analysis, and ideology critique. RESULTS A total of 11 articles were included in the revised scoping review analysis (seven research studies and four review articles). The analysis of these articles revealed a lack of diversity in geography, discipline and perspective exploring the construct of food textural acoustics. A total of three themes with three associated core arguments emerged from the revised scoping review and the consultation phase. These arguments highlighted (1) the need to study food textural acoustics because of its salience and pleasure responses, (2) possible methodological dilemmas in studying food textural acoustics due to the complexity of eating, and (3) considerations with regard to the approach and positioning adopted when studying the construct. CONCLUSION Food textural acoustics may be a sensible construct to understand eating for individuals with dysphagia. As eating is a complex process, there is a need to challenge the methods we use when studying this construct of food textural acoustics. We hope that this article inspires researchers and practitioners to think differently by using textural, and its associated acoustic, properties as a way to reimagine dysphagia practice, especially for those from low- to middle-income contexts such as South Africa and Brazil.
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Affiliation(s)
- Tasneem F Karani
- Discipline of Speech-Language Pathology, School of Health Sciences, University of KwaZulu-Natal, Durban.
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Spence C. Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience. FRONTIERS IN COMPUTER SCIENCE 2021. [DOI: 10.3389/fcomp.2021.644054] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
The coffee drinking experience undoubtedly depends greatly on the quality of the coffee bean and the method of preparation. However, beyond the product-intrinsic qualities of the beverage itself, there are also a host of other product-extrinsic factors that have been shown to influence the coffee-drinking experience. This review summarizes the influence of everything from the multisensory atmosphere through to the sound of coffee preparation, and from the typeface on the coffee packaging through the drinking vessel. Furthermore, the emerging science around sonic seasoning, whereby specific pieces of music or soundscapes, either pre-composed or bespoke, are used to bring out specific aspects in the taste (e.g., sweetness or bitterness) or aroma/flavor (nutty, dark chocolate, dried fruit notes, etc.) of a coffee beverage is also discussed in depth. Relevant related research with other complex drinks such as beer and wine are also mentioned where relevant.
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Bravo-Moncayo L, Reinoso-Carvalho F, Velasco C. The effects of noise control in coffee tasting experiences. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104020] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Food Marketing as a Special Ingredient in Consumer Choices: The Main Insights from Existing Literature. Foods 2020; 9:foods9111651. [PMID: 33198136 PMCID: PMC7698179 DOI: 10.3390/foods9111651] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/10/2020] [Accepted: 11/10/2020] [Indexed: 12/13/2022] Open
Abstract
The choices and preferences of food consumers are influenced by several factors, from those related to the socioeconomic, cultural, and health dimensions to marketing strategies. In fact, marketing is a determinant ingredient in the choices related to food consumption. Nonetheless, for an effective implementation of any marketing approach, the brands play a crucial role. Creating new brands in the food sector is not always easy, considering the relevant amount of these goods produced within the agricultural sector and in small food industries. The small dimension of the production units in these sectors hinders both brand creation and respective branding. In this context, it would seem important to analyse the relationships between food marketing and consumer choice, highlighting the role of brands in these frameworks. For this purpose, a literature review was carried out considering 147 documents from Scopus database for the topics of search “food marketing” and “choices” (search performed on 16 October 2020). As main insights, it is worth highlighting that the main issues addressed by the literature, concerning food marketing and consumer choices, are the following: economic theory; label and packaging; marketing strategies; agriculture and food industry; market segments; social dimensions; brand and branding. In turn, food marketing heavily conditions consumer choices; however, these related instruments are better manipulated by larger companies. In addition, this review highlights that bigger companies have dominant positions in these markets which are not always beneficial to the consumers’ objectives.
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Peng-Li D, Byrne DV, Chan RC, Wang QJ. The influence of taste-congruent soundtracks on visual attention and food choice: A cross-cultural eye-tracking study in Chinese and Danish consumers. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103962] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Spence C. Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing Within and Between the Senses. Foods 2020; 9:E407. [PMID: 32244690 PMCID: PMC7230593 DOI: 10.3390/foods9040407] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/21/2020] [Accepted: 03/21/2020] [Indexed: 11/16/2022] Open
Abstract
This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the 'rules' that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of 'sonic seasoning'. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford OX2 6GG, UK
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11
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Ilyuk V, Block L, Haws KL. Justifying by “healthifying”: When expected satisfaction from consumption closure increases the desire to eat more and biases health perceptions of unhealthy leftovers. Appetite 2019; 133:138-146. [DOI: 10.1016/j.appet.2018.10.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 09/29/2018] [Accepted: 10/26/2018] [Indexed: 12/21/2022]
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Graziose MM, Koch PA, Wolf R, Gray HL, Trent R, Contento IR. Cafeteria noise exposure and fruit and vegetable consumption at school lunch: A cross-sectional study of elementary students. Appetite 2019; 136:130-136. [PMID: 30711485 DOI: 10.1016/j.appet.2019.01.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 01/24/2019] [Accepted: 01/29/2019] [Indexed: 10/27/2022]
Abstract
Presently in the U.S., few children meet the recommendation for daily consumption of fruits and vegetables (FV). School feeding programs have shown promise for increasing FV consumption among young children. However, several aspects of the school cafeteria environment have not been examined regarding their relationship with FV consumption. The purpose of this study was to examine the relationship between noise, selected environmental factors previously explored in the literature (i.e., recess/lunch order, the amount of time allocated for lunch, the presence of a salad bar, and number of FV items offered) and 2nd and 3rd grade students' FV consumption during lunch. A digital photography method was used to assess FV consumption among students across 40 days from 20 schools and environmental exposures, including the noise or sound pressure level of the cafeteria, were assessed during lunch. On average, students in this study consumed 0.35 (SD = 0.31) cups of fruit and 0.24 (SD = 0.29) cups of vegetables. The average noise level in cafeterias was 79.7 (SD = 4.1) Leq DbA (range 70 DbA - 84 DbA). Combined FV consumption was negatively associated with noise exposure (B = -0.017; SE = 0.004; P < 0.001) in hierarchical linear models. Among young children eating in cafeterias, increased noise levels may decrease consumption of fruits and vegetables at the school lunch meal. We hypothesize that increased noise can work in two ways to decrease FV consumption: increased socializing (i.e., talking) and/or decreased hedonic enjoyment of the school lunch meal, however future research is needed to examine these mechanisms and provide causal evidence of this effect.
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Affiliation(s)
- Matthew M Graziose
- Department of Health and Behavior Studies, Teachers College Columbia University, 525 West 120th Street, Box 137, New York, NY, 10027, USA.
| | - Pamela A Koch
- Department of Health and Behavior Studies, Teachers College Columbia University, 525 West 120th Street, Box 137, New York, NY, 10027, USA.
| | - Randi Wolf
- Department of Health and Behavior Studies, Teachers College Columbia University, 525 West 120th Street, Box 137, New York, NY, 10027, USA.
| | - Heewon L Gray
- Department of Community and Family Health, College of Public Health, University of South Florida, 13201 Bruce B. Downs Blvd, MDC56, Tampa, USA.
| | - Raynika Trent
- Department of Health and Behavior Studies, Teachers College Columbia University, 525 West 120th Street, Box 137, New York, NY, 10027, USA.
| | - Isobel R Contento
- Department of Health and Behavior Studies, Teachers College Columbia University, 525 West 120th Street, Box 137, New York, NY, 10027, USA.
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Spence C, Reinoso-Carvalho F, Velasco C, Wang QJ. Introduction to the Special Issue on Auditory Contributions to Food Perception and Consumer Behaviour. Multisens Res 2019; 32:267-273. [PMID: 31226676 DOI: 10.1163/22134808-324500fw] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Charles Spence
- 1Department of Experimental Psychology, University of Oxford, UK
| | | | - Carlos Velasco
- 3Department of Marketing, BI Norwegian Business School, Norway
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Spence C, Reinoso-Carvalho F, Velasco C, Wang QJ. Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review. Multisens Res 2019; 32:275-318. [DOI: 10.1163/22134808-20191403] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Accepted: 02/12/2019] [Indexed: 11/19/2022]
Abstract
Abstract
Food product-extrinsic sounds (i.e., those auditory stimuli that are not linked directly to a food or beverage product, or its packaging) have been shown to exert a significant influence over various aspects of food perception and consumer behaviour, often operating outside of conscious awareness. In this review, we summarise the latest evidence concerning the various ways in which what we hear can influence what we taste. According to one line of empirical research, background noise interferes with tasting, due to attentional distraction. A separate body of marketing-relevant research demonstrates that music can be used to bias consumers’ food perception, judgments, and purchasing/consumption behaviour in various ways. Some of these effects appear to be driven by the arousal elicited by loud music as well as the entrainment of people’s behaviour to the musical beat. However, semantic priming effects linked to the type and style of music are also relevant. Another route by which music influences food perception comes from the observation that our liking/preference for the music that we happen to be listening to carries over to influence our hedonic judgments of what we are tasting. A final route by which hearing influences tasting relates to the emerging field of ‘sonic seasoning’. A developing body of research now demonstrates that people often rate tasting experiences differently when listening to soundtracks that have been designed to be (or are chosen because they are) congruent with specific flavour experiences (e.g., when compared to when listening to other soundtracks, or else when tasting in silence). Taken together, such results lead to the growing realization that the crossmodal influences of music and noise on food perception and consumer behaviour may have some important if, as yet, unrecognized implications for public health.
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Affiliation(s)
- Charles Spence
- 1Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, OX2 6GG, UK
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Mayor Poupis L. Wishful hearing: The effect of chronic dieting on auditory perceptual biases and eating behavior. Appetite 2018; 130:219-227. [DOI: 10.1016/j.appet.2018.07.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 07/18/2018] [Accepted: 07/23/2018] [Indexed: 11/16/2022]
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