Cited by 192Multisensory perception and integrationSensory Analysis and Statistical MethodsTactile and Sensory Interactions

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Effect of background noise on food perception

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Woods, A.T., Poliakoff, E., Lloyd, D.M., Kuenzel, J., Hodson, R., Gonda, H., Batchelor, J., Dijksterhuis, G.B., Thomas, A.·2011·Food Quality and Preference

DOI 10.1016/j.foodqual.2010.07.003

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Abstract

We investigated the effects of auditory background noise on the perception of gustatory food properties (sugar level, salt level), food crunchiness and food liking. Participants blindly consumed different foods whilst passively listening to either no sound, or quiet or loud background white noise. The foods were then rated in terms of sweetness, saltiness and liking (Experiment 1) or in terms of overall flavour, crunchiness and liking (Experiment 2). Reported sweetness and saltiness was significantly lower in the loud compared to the quiet sound conditions (Experiment 1), but crunchiness was reported to be more intense (Experiment 2). This suggests that food properties unrelated to sound (sweetness, saltiness) and those conveyed via auditory channels (crunchiness) are differentially affected by background noise. A relationship between ratings of the liking of background noise and ratings of the liking of the food was also found (Experiment 2). We conclude that background sound unrelated to food diminishes gustatory food properties (saltiness, sweetness) which is suggestive of a cross-modal contrasting or attentional effect, whilst enhancing food crunchiness.

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Background
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Wiseman, S. M. (2014) · PhDT
Chapter 4. Framing meaning
Diederich, C. (2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.04ch4
Chapter 2. Researching language and perception
Diederich, C. (2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.02ch2
Chapter 3. Scientific Discourse
Diederich, C. (2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.03ch3
Chapter 7. Cross-linguistic framing: The German sensory adjectives knackig and knusprig
Diederich, C. (2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.07ch7
Chapter 5. Framing crispy and crunchy in everyday discourse
Diederich, C. (2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.05ch5
Chapter 6. Framing sensory descriptors: Crispy and crunchy in food science
Diederich, C. (2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.06ch6
Das Ohr isst mit!
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О СЕНСОРНОМ ПОТЕНЦИАЛЕ ПИЩЕВЫХ ПРОДУКТОВ И ЕГО ВЛИЯНИИ НА ИХ ПОТРЕБЛЕНИЕ
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Appendix II
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.app2
Appendix I
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.app1
Acknowledgments
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.ack
Subject index
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.si
List of figures
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.lof
Table of contents
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.toc
References
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.refs
Chapter 1. Introduction
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.01ch1
Chapter 8. Conclusion
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.08ch8
List of tables
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.lot
Prelim pages
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.prelim
Author index
(2015) · Converging evidence in language and communication research · doi:10.1075/celcr.16.ai
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Authors: Woods, A. T., Poliakoff, E., Lloyd, D. M., Kuenzel, J., Hodson, R., Gonda, H., Batchelor, J., Dijksterhuis, G. B., & Thomas, A.
Affiliations: University of Manchester (GB)
Unilever Research and Development Vlaardingen (NL)
Corresponding author: Woods, A.T.
ORCID: Woods, A.T.
Poliakoff, E.
Lloyd, D.M.
Dijksterhuis, G.B.
Thomas, A.
Venue: Food Quality and Preference
Publisher: Elsevier BV
Published: 2011-01
Volume: 22
Issue: 1
Pages: 42-47
ISSN: 0950-3293 (ISSN-L)
DOI: 10.1016/j.foodqual.2010.07.003
OpenAlex: W2142059242
Cited by: 192
References: 41
Citations by year: 2026: 8 · 2025: 10 · 2024: 12 · 2023: 14 · 2022: 14 · 2021: 11 · 2020: 16 · 2019: 18 · 2018: 11 · 2017: 9 · 2016: 10 · 2015: 29 · 2014: 11 · 2013: 8 · 2012: 7
FWCI: 7.91
Type: journal article
Language: en
Open access: green
research.wur.nl
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Food Quality and Preference (publishedVersion)
Research Explorer (The University of Manchester) (publishedVersion)
Socio-Environmental Systems Modeling (acceptedVersion)
Research Explorer (The University of Manchester) (submittedVersion)
Data Archiving and Networked Services (DANS) (submittedVersion)
Funders: Nuffield Foundation
European Commission
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: background noise, food perception, taste perception, sweetness, salty taste, food liking, attentional effects, white noise, flavor perception

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Effect of background noise on food perception

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Self-check

Citations

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About these checks