Modifying the multisensory perception of a carbonated beverage using auditory cues
Abstract
Our perception of the level of carbonation in a beverage often relies on the integration of a variety of multisensory cues from vision, oral-somatosensation, nociception, audition, and possibly even manual touch. In the present study, we specifically investigated the role of auditory cues in the perception of carbonation in beverages. In Experiment 1, participants rated a series of sparkling water samples in terms of their perceived carbonation using a visual analogue scale. The water sounds were modified by changing the loudness and/or frequency composition of the auditory feedback emitted by the water samples. The carbonated water samples were judged to be more carbonated when the overall sound level was increased and/or when the high frequency components (2-20 kHz) of the water sound were amplified. In Experiment 2, we investigated whether the perception of carbonation of physically different water samples (still, semisparkling, and sparkling) varied as a function of the distance at which the beverage was held from the participant. The sparkling water samples were evaluated as being more carbonated when they were held close to the ear rather than further away. In Experiment 3, we investigated whether the auditory manipulations reported in Experiment 1 might also influence the perception of the level of carbonation and oral irritation of water samples in the mouth. The results revealed that neither perceived carbonation nor the perceived oral irritation were influenced by variations in the level of auditory feedback. Taken together, these results highlight the significant role that auditory cues play in modulating our perception of the carbonation of beverages in the hand, and the dominance of oral-somatosensory and nociceptive cues over auditory cues in the perception of carbonation of beverages in the mouth.
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The sounds of mastication can contribute to perception of crispness, freshness and pleasantness for foods such as crisps, biscuits and fruit.
“The sounds of mastication (i.e., the sounds that we hear when eating) can contribute to our perception of crispness, freshness and pleasantness for foods such as crisps, biscuits and fruit [70-73]”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [73]
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- Authors
- Zampini, M., & Spence, C.
- Affiliations
- University of Oxford (GB)
- Corresponding author
- Spence, Charles
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2005-10
- Volume
- 16
- Issue
- 7
- Pages
- 632-641
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2041187245
- Cited by
- 139
- References
- 29
- Citations by year
- 2026: 6 · 2025: 5 · 2024: 6 · 2023: 5 · 2022: 6 · 2021: 6 · 2020: 10 · 2019: 14 · 2018: 12 · 2017: 6 · 2016: 5 · 2015: 9 · 2014: 7 · 2013: 8 · 2012: 8
- FWCI
- 3.45
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Institutional Research Information System (Università degli Studi di Trento) (submittedVersion)
- Topics
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
- Keywords
- multisensory integration, auditory cues, sparkling water, soft drinks, high-frequency sound, oral irritation, nociception
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