Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations
| Autor: | Pablo Riera, Marcos Alberto Trevisan, Apratim Guha, Bruno Mesz, Mariano Sigman, Qian Janice Wang, Charles Spence |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Adult
Male Crossmodal correspondences Cognitive Neuroscience media_common.quotation_subject Sensation Experimental and Cognitive Psychology Temporality Sensory system Wine Musical Affect (psychology) 050105 experimental psychology 03 medical and health sciences Young Adult 0302 clinical medicine Perception Humans 0501 psychology and cognitive sciences Attention Temporal dominance of sensations media_common Aged 05 social sciences Otras Ciencias Naturales y Exactas Taste Perception Middle Aged Sensory Systems Temporal Lobe Consumer experience Ophthalmology Dominance (ethology) Wine evaluation Taste Auditory Perception Female Computer Vision and Pattern Recognition Psychology 030217 neurology & neurosurgery CIENCIAS NATURALES Y EXACTAS Music Cognitive psychology |
| Zdroj: | Wang, Q J, Mesz, B, Riera, P, Travisan, M, Sigman, M, Guha, A & Spence, C 2019, ' Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations ', Multisensory Research, vol. 32, no. 4-5, pp. 455-472 . https://doi.org/10.1163/22134808-20191401 Auditory Contributions to Food Perception and Consumer Behaviour ISBN: 9789004416307 |
| DOI: | 10.1163/22134808-20191401 |
| Popis: | Several studies have examined how music may affect the evaluation of food and drink, but the vast majority have not observed how this interaction unfolds in time. This seems to be quite relevant, since both music and the consumer experience of food/drink are time-varying in nature. In the present study we sought to fix this gap, using Temporal Dominance of Sensations (TDS), a method developed to record the dominant sensory attribute at any given moment in time, to examine the impact of music on the wine taster’s perception. More specifically, we assessed how the same red wine might be experienced differently when tasters were exposed to various sonic environments (two pieces of music plus a silent control condition). The results revealed diverse patterns of dominant flavours for each sound condition, with significant differences in flavour dominance in each music condition as compared to the silent control condition. Moreover, musical correspondence analysis revealed that differences in perceived dominance of acidity and bitterness in the wine were correlated in the temporality of the experience, with changes in basic auditory attributes. Potential implications for the role of attention in auditory flavour modification and opportunities for future studies are discussed. Fil: Wang, Qian Janice. University Aarhus; Dinamarca. University of Oxford; Reino Unido Fil: Mesz, Bruno. Universidad Nacional de Tres de Febrero; Argentina Fil: Riera, Pablo. Universidad de Buenos Aires; Argentina Fil: Trevisan, Marcos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina Fil: Sigman, Mariano. Universidad de Nebrija; España. Universidad Torcuato Di Tella; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Guha, Apratim. No especifíca; Fil: Spence, Charles. University of Oxford; Reino Unido |
| Databáze: | OpenAIRE |
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