There is research underway that seems to be showing that the music and sounds around you when eating have an impact on the taste of that food.
Music is often played in restaurants to simply add to the ambience. Now it appears that this music also has an effect on the perception of taste and texture.
Champagne has long been recognised as a special drink because it appeals to all of the five senses - taste, smell, sight, touch and, of course, sound with the popping of the cork and the bubbles.
A recent study was done with 48 University students eating foods with different flavours and textures against a background of different music and volumes. They were asked to rate their enjoyment of each food against the different music and volumes.
The study was presented in the recent issue of Food Quality and Preference and shows that the participants were more likely to enjoy the food when they also enjoyed the music.
It also showed that as the volume increased the perceived level of saltiness and sweetness decreased and the reverse. So lower background noise levels are showing a higher perceived level of salt and sugar.
As noise levels increased, the participants had a lower level of perceived crunchiness as well.
This has potential significance for many hospitality related food businesses, and maybe manufacturers will one day suggest not only the wine for their product but the music as well.
More study is underway.
For the article go to
Food Quality and Preference, In press
DOI: doi:10.1016/j.foodqual.2010.07.003
Effect of background noise on food perception
A.T. Woods, E. Poliakoff, D.M. Lloyd, J. Kuenzel, R. Hodson, H. Gonda, J. Batchelor, G.B. Dijksterhuis, A. Thomas
