Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati

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aut.relation.articlenumber124en_NZ
aut.relation.issue4en_NZ
aut.relation.journalFoodsen_NZ
aut.relation.volume8en_NZ
aut.researcherDrabsch, Julie
dc.contributor.authorLin, YHTen_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorShepherd, Den_NZ
dc.contributor.authorKantono, Ken_NZ
dc.contributor.authorSpence, Cen_NZ
dc.date.accessioned2020-02-26T03:21:56Z
dc.date.available2020-02-26T03:21:56Z
dc.date.copyright2019en_NZ
dc.date.issued2019en_NZ
dc.description.abstractRecently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using the Temporal Check-All-That-Apply (TCATA) method. Additionally, affective ratings of the auditory stimuli were obtained using the Self-Assessment Manikin (SAM) in terms of their valence, arousal, and dominance. In total, 58 panellists rated the sounds and chocolate gelato in a sensory laboratory. The results revealed that bitterness, roasted, and cocoa notes were more evident when the bar, fast food, and food court sounds were played. Meanwhile, sweetness was cited more in the early mastication period when listening to park and café sounds. The park sound was significantly higher in valence, while the bar sound was significantly higher in arousal. Dominance was significantly higher for the fast food restaurant, food court, and bar sound conditions. Intriguingly, the valence evoked by the pleasant park sound was positively correlated with the sweetness of the gelato. Meanwhile, the arousal associated with bar sounds was positively correlated with bitterness, roasted, and cocoa attributes. Taken together, these results clearly demonstrate that people's perception of the flavour of gelato varied with the different real-world sounds used in this study.en_NZ
dc.identifier.citationFoods, 8(4), 124. doi:10.3390/foods8040124
dc.identifier.doi10.3390/foods8040124en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13160
dc.languageengen_NZ
dc.publisherMDPI
dc.relation.urihttps://www.mdpi.com/2304-8158/8/4/124
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectTCATAen_NZ
dc.subjectCore affecten_NZ
dc.subjectCrossmodalen_NZ
dc.subjectIce creamen_NZ
dc.subjectPsychoacousticsen_NZ
dc.titleEnvironmental Sounds Influence the Multisensory Perception of Chocolate Gelatien_NZ
dc.typeJournal Article
pubs.elements-id358738
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/Public Health & Psych Studies
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HY Public Health & Psychosocial Studies 2018 PBRF
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