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Nov 17, 2015 · L oud noises can change the way we perceive how our food tastes, according to new research. In the study, published in the Journal of Experimental Psychology: Human Perception and...
- Alexandra Sifferlin
- Restaurant Noise
- Interim Summary
- Studying The Impact of Noise in The Laboratory
- Assessing The Impact of Background Noise on Taste (Gustatory) Perception
- Assessing The Effect of Background Noise on Judgments of The Texture of Food
- Assessing The Effect of Background Noise on aroma/flavour Judgments
- Why Does Background Noise Affect Taste Perception?
- Does It Matter How Noise Is presented?
- Solving The Problem of Noise in Restaurants
- Silent Dining: Future Trend Or Passing Fad?
Have you ever found yourself in a restaurant that is simply too loud? So loud that you find yourself glued to your companion’s lips just to catch a smattering of what they are trying to say. If so, you would join the growing number of customers who, in the last few years, have started to complain about those restaurants and bars where one simply ca...
Summarizing what we have seen so far, there seems to be mounting evidence that many restaurants are becoming louder. This would appear to be the result of restaurateurs and bar owners trying to increase their bottom line by turning the music up (since people drink, and hence spend, more in louder environments). It may, however, also reflect the cha...
A little over half a century ago, Pettit conducted one of the first, not to mention one of the only, studies to look specifically at the effect of loud restaurant noise on people’s preference judgments. A panel of 84 untrained male and female college students evaluated a selection of three tomato juices made up of a reference sample and two compar...
McFadden et al. conducted some of the earliest psychophysical research on the impact of noise on taste perception. The participants in this study tasted a series of salty or sweet solutions (sodium chloride and sucrose in distilled water, respectively) at various concentrations while sometimes listening to narrowband noise (in the 100–3,000-Hz ran...
In recent years, there has been growing interest in the role that auditory cues (specifically food-related mastication sounds) play in the perception and enjoyment of food and drink (e.g. see [41–43] for reviews). As Crocker (, p. 7) put it more than half a century ago, “The act of eating may produce characteristic sounds, such as the crunching tha...
It has been estimated, at least by some researchers (e.g. see [53, 54]), that as much as 80% or 90% of what people commonly refer to as the taste of food and drink really originates from the olfactory signals picked up by the nose (rather than by the taste buds on the tongue). Given such a figure, it would certainly make sense to try and understand...
Having demonstrated that what we hear can affect the taste and flavour of food and drink, the obvious next question is why this should be so. Here, it may be important to discriminate between the effect of noise on the sensory-discriminative attributes of food or drink (what is the identity of the taste/flavour and how intense is it) and its influe...
Finally, one question to which we do not yet have a satisfactory answer is whether presenting noise over headphones, by far the most common situation in the laboratory research that has been conducted to date (see Table 2 for a summary), may have a different effect than when the sounds emanate from the environment (no matter whether that noise happ...
Perhaps unsurprisingly, given what we have seen so far, tackling the problem of increasing noise levels is a growing concern for many restaurateurs. The most practical solution here is probably the increased use of efficient sound-absorbing materials, i.e. panels that are capable of reducing the background din. Companies like Acoustiblok sell Quiet...
Of course, just because noise is bad it does not mean that silence is necessarily golden. A restaurant or bar that is too quiet can easily lack that all-important attribute, “atmosphere” . As Zagat, the founder of the dining guide, put it, “It’s a double-edged sword,” for if a restaurant is hushed “a lot of people feel it’s dead.” (quoted in ). Tha...
- Charles Spence
- charles.spence@psy.ox.ac.uk
- 2014
Oct 2, 2023 · Subsequent studies have shown that listening to loud noises (around 85 decibels, or the noise level typically found in an airplane cabin or a fairly loud restaurant) can actually suppress...
- Jen Peng
Mar 14, 2014 · Confirming the hunches of so many ravenous aeroplane passengers, a study published in 2011 found that loud background noise suppresses saltiness, sweetness and overall enjoyment of food....
Jan 28, 2016 · A 2004 study found that loud crunching sounds make people think chips are crispier and a 2014 study Spence conducted found that noise impaired people’s ability to taste sweet and sour.
Aug 17, 2015 · But those loud volumes might be doing more than hurting our ears—they might also suppress how we perceive the saltiness and sweetness of foods, according to research published in Food Quality and Preference in 2010.
Jun 22, 2024 · If you're in an environment where ambient noise is over 85 decibels (e.g., a busy, loud restaurant or an airplane cabin), food won't taste as sweet or as salty as it would in a...
