This study highlights the effect of music on flavour dynamics under three different environmental conditions (laboratory, immersive, and natural eating environment). Music valence, the pleasantness of three environments, as well as participants' affective state and emotional responses to chocolate gelato while listening to music, were all measured. The perception of chocolate gelato flavour across the different eating environments was measured using the Temporal Check All That Apply (TCATA) method under disliked, neutral, and liked music conditions, and a control (silent) condition. Citations in TCATA represent the number of panellist agreeing that a specific sensation or perception occurred at a specific time point. Results showed that cocoaness, sweetness, and milkiness were cited more in the natural eating environment than the laboratory setting, and bitterness and creaminess the least cited. The cited attributes in the immersive environment were similar to the natural eating environment. Liked and neutral music increased sweetness citations, whereas disliked music increased bitterness citations.

这项研究突出了音乐在三种不同环境条件（实验室，沉浸式和自然饮食环境）下对风味动力学的影响。测量了音乐价，三种环境的愉悦度以及参与者在听音乐时对巧克力冰淇淋的情感状态和情感反应。在不喜欢，中立和喜欢的音乐条件下以及对照（无声）条件下，使用“适用时限检查”（TCATA）方法测量了在不同饮食环境中巧克力冰淇淋风味的感知度。TCATA中的引用代表同意在特定时间点发生特定感觉或看法的小组成员人数。结果显示可可，甜味和乳白色在自然饮食环境中比在实验室环境中被引用更多，而苦味和乳脂感被引用最少。在沉浸式环境中引用的属性与自然饮食环境相似。喜欢和中性的音乐会增加甜味的引用，而讨厌的音乐会增加苦味的引用。