摘要
Purpose – This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental data to study associations and their reflections between music and taste.
Design/methodology/approach – The experiment design addresses the multidisciplinary approach by using cultural, chemical and statistical analysis methods.
Findings – The paper provides further evidence that exposure to the “sweet” or “sour” musical pieces influences people’s food-related thinking processes and behaviors. It also demonstrates that sweet or sour elements in the music may reflect to actual sweetness (as measured by sugar content) and sourness (as measured by organic acid content) of foods developed in association with music carrying similar taste characteristics.
Research limitations/implications – The findings should be replicated and expanded using larger consumer samples and wider repertoires of “taste music” and dependent variables. Also, the level of experimental control should be improved; e.g., the “sweet” and “sour” music were produced using different instruments, which may have an influence to the results.
Practical implications – Ambient “taste music” that is congruent with the basic flavors of the dishes can be played in restaurants to highlight guests’ sensory experience.
Social implications – By carefully considering the symbolic meanings of the music used in different social situations, it is possible to create multimodal experiences and even subconscious expectations in people’ minds.
Originality/value – Cross-modal associations are made between the tastes and music. This can influence on perception of food and provide new ways to build multimodal gastronomic experiences.
摘要译文
tanding通过引入新的研究工具和实验数据研究协会和音乐品味和他们之间的反射有关的声音和味道之间的跨模态对应设计/方法/方式鈥实验设计通过文化，化学和统计分析方法，解决了多学科的方法Findings 鈥 The paper provides further evidence that exposure to the 鈥渟weet鈥 or 鈥渟our鈥 musical pieces influences people鈥檚 food-related thinking processes and behaviors 在合作开发的音乐携带的食物味道相似的特性（如有机酸含量测量）IC可反映实际的甜度（按含糖量来衡量）和酸味研究限制/问题鈥调查结果应复制并使用更大的消费者样本和鈥沨ASTE音乐鈥更广泛的曲目和依赖variablesAlso扩大，实验对照的水平应当提高; Ë竒的鈥渟weet鈥和鈥渟我们鈥音乐用不同仪器产生的，也可以有对结果的影响实际影响鈥环境鈥沨ASTE音乐鈥即用一致的菜肴味道基本可以在餐馆突出的客人鈥感官体验播放社会影响 - 通过仔细考虑在不同的社交场合中使用音乐的象征意义，它可以创建在人们心目中鈥独创性/价值鈥跨模态关联的品味和音乐之间进行多模式的经验，甚至潜意识预期这可以对食品的认识影响，并提供新的方法来建立多式联运的美食体验
Maija Kontukoski [1];Harri Luomala [2];Bruno Mesz [3];Mariano Sigman [4];Marcos Trevisan [5];Minna Rotola-Pukkila [1];Anu Inkeri Hopia [1]. Sweet and sour: music and taste associations[J]. Nutrition & Food Science, 2015,45(3): 357 - 376