Noise and accustomation: A pilot study of trained assessors’ olfactory performance

Trautmann, Johanna; Meier-Dinkel, Lisa; Gertheiss, Jan; Mörlein, Daniel

doi:10.1371/journal.pone.0174697

Cited by 7 publications

(6 citation statements)

References 23 publications

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“…While complaints about noise in restaurants and bars would appear to have been on the rise in the west in recent years (e.g., Belluz, 2018;Moir, 2015; see Spence, 2014a, for a review), it is worth noting that researchers have actually been commenting on overly loud restaurants for many decades now (see Pettit, 1958, for an early example). The research that has been published to date shows that loud background noise, regardless of whether it is airplane noise, white noise, or even the background noise of a restaurant, or bar, affects both the perceived taste of food and drink, as well as people's ability to discriminate various aspects of their tasting experience (Rahne, Köppke, Nehring, Plontke, & Fischer, 2018;Trautmann, Meier-Dinkel, Gertheiss, & Mörlein, 2017; see Spence, 2014a, for a review).…”

Section: Background Noise and Its Impact On Tastingmentioning

confidence: 99%

Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review

et al. 2019

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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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Section: Background Noise and Its Impact On Tastingmentioning

confidence: 99%

Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review

et al. 2019

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“…Research suggests that loud noise can influence specific aspects of a tasting experience (e.g., Rahne et al, 2018;Trautmann et al, 2017). For example, using different everyday snacks (such as chips), Woods et al (2011) showed that the perception of sweet and salty tastes, as well as the perception of crunchy food, is reduced under the influence of loud white noise (in this case, presented over headphones at around 80-85 dB).…”

Section: The Role Of Noise In the Experience Of Foods And Drinksmentioning

confidence: 99%

The effects of noise control in coffee tasting experiences

Bravo-Moncayo

Carvalho

Velasco

2020

Food Quality and Preference

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The present research investigates the general effect of noise control in individual's eating and drinking experiences. In particular, the study applied passive vs active commercial headphone noise control techniques to an urban drinking situation. Here, each participant drank twice the same coffee while exposed to a louder (~ 85 dBA) vs less loud (-20 dBs) version of the same background noise of a food court in busy hours. Note that by loud, louder, and less loud, we are referring to differences in the sound level of the noise.Results suggest that consumers tend to be less sensitive to specific sensory and hedonic attributes of the coffee under louder noise (sweetness, bitterness, acidity, flavor/aroma intensity, flavor-liking, sound-liking, flavor-sound-matching) and less willing to pay and purchase the coffee, relative to less loud sounds. This was more evident concerning the perceived bitterness and aroma intensity of the coffee. The effects reported are mainly attributed to the differences in noise level during taste, and discussed based on theory on crossmodal correspondences, and attention (e.g., louder noise may diminish the ability to attend to specific elements of the experience). When thinking of public health, for example, these results suggest that differences in urban noise level may moderate behavior during food/drink situations (e.g., potentially modulating sugar intake).

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“…Sensory evaluation by trained assessors allows a classification of carcasses according to their boar taint level directly on line (so no sampling is required). Despite the fact that usually sensory evaluation is done in dedicated labs the noisy environment of the abattoir does not affect their performance [ 90 ]. The colorimetric technique that quantifies skatole equivalents is used to sort out carcasses with high levels of skatole (above 0.25 µg/g).…”

Section: General Discussion and Swot Analysismentioning

confidence: 99%

Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

Font-i-Furnols

Martín-Bernal

Aluwé

et al. 2020

Animals

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Classification of carcasses at the slaughter line allows an optimisation of its processing and differentiated payment to producers. Boar taint is a quality characteristic that is evaluated in some slaughter plants. This odour and flavour is mostly present in entire males and perceived generally by sensitive consumers as unpleasant. In the present work, the methodologies currently used in slaughter plants for boar taint classification (colorimetric method and sensory quality control-human nose) and the methodologies that have the potential to be implemented on/at the slaughter line (mass spectrometry, Raman and biosensors) have been summarized. Their main characteristics are presented and an analysis of strengths, weaknesses, opportunities and threats (SWOT) has been carried out. From this, we can conclude that, apart from human nose, the technology that arises as very promising and available on the market, and that will probably become a substitute for the colorimetric method, is the tandem between the laser diode thermal desorption ion source and the mass spectrometry (LDTD-MS/MS) with automation of the sampling and sample pre-treatment, because it is able to work at the slaughter line, is fast and robust, and measures both androstenone and skatole.

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Noise and accustomation: A pilot study of trained assessors’ olfactory performance

Cited by 7 publications

References 23 publications

Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review

Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review

The effects of noise control in coffee tasting experiences

Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

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