FLAVOUR AND SOUND
The Influence of Sound on the Perception of Flavour
The sounds we hear while eating and drinking play a significant role in shaping our perception of flavour. This phenomenon, known as sonic seasoning, suggests that what we hear can enhance or alter the taste and enjoyment of food and beverages.
One well-documented example is the crunchiness of crisps. The sound of biting into a crisp not only indicates its freshness but also amplifies the overall sensory pleasure. When this auditory cue is missing, the crisps can seem less fresh and less enjoyable, even if their taste and texture remain unchanged.
In fine dining, the absence of background music allows diners to concentrate fully on their meals without auditory distractions. Research has shown that background noise can significantly impact our taste perception. For instance, loud environments can dull the perception of sweetness and saltiness, while quiet settings can enhance subtle flavours and the overall dining experience.
The Influence of Music on Wine Perception
The relationship between music and the perception of wine is a fascinating example of how our senses interact to shape our overall experience. Research in this area, particularly studies conducted by Professor Charles Spence and his colleagues, has demonstrated that music can significantly influence how we perceive the taste and quality of wine.
One primary reason for this effect is the emotional and conceptual associations that music evokes. When we listen to music, it can induce specific emotional states or conjure particular imagery and concepts. For example, heavy, intense music might evoke feelings of power and robustness, which can translate to the way we perceive a wine's body and strength. Conversely, light, airy music might make a wine seem fresher and more vibrant.
This phenomenon is rooted in what's known as "crossmodal correspondences," where certain sensory attributes from one sense (such as sound) correspond to those in another (such as taste). For instance, the terms we use to describe both music and wine often overlap; we might describe a wine as "bold" or "soft," just as we might describe a piece of music. These shared descriptors help create a mental link between the sensory experiences, influencing how we interpret the taste of the wine.
Another mechanism is the modulation of arousal and mood by music. Music has a powerful ability to alter our psychological state, affecting our mood and level of arousal. Studies have shown that background noise and music can alter our perception of sweetness, bitterness, and overall enjoyment of food and drinks. Loud, upbeat music tends to increase arousal and can enhance the perception of sweetness, while softer, more subdued music can have a calming effect, allowing for a more nuanced appreciation of complex flavours.
In an experiment, participants rated wines as more "powerful" and "heavy" when listening to music that had similar descriptors, such as intense classical pieces or robust rock music. Conversely, when lighter, more delicate music was played, the same wines were perceived as more "fresh" and "zingy." This suggests that the music primes certain expectations and sensory perceptions that align with its emotional tone and conceptual framework.
For winemakers, restaurateurs, and sommeliers, these findings offer practical applications. By carefully selecting the music played in tasting rooms, restaurants, and bars, they can enhance the sensory experience of their patrons, making wines taste more aligned with the desired attributes. For instance, playing classical music might enhance the perceived sophistication of a fine wine, while upbeat contemporary music might make a casual wine seem more fun and approachable.
In conclusion, the interplay between sound and taste is a powerful example of how our sensory systems are interconnected. By understanding and leveraging these crossmodal correspondences, we can create more engaging and enjoyable food and drink experiences.
