Several studies have examined how music may affect the evaluation of food and drink, but the vast majority have not observed how this interaction unfolds in time. This seems to be quite relevant, since both music and the consumer experience of food/drink are time-varying in nature. In the present study we sought to fix this gap, using Temporal Dominance of Sensations (TDS), a method developed to record the dominant sensory attribute at any given moment in time, to examine the impact of music on the wine taster's perception. More specifically, we assessed how the same red wine might be experienced differently when tasters were exposed to various sonic environments (two pieces of music plus a silent control condition). The results revealed diverse patterns of dominant flavours for each sound condition, with significant differences in flavour dominance in each music condition as compared to the silent control condition. Moreover, musical correspondence analysis revealed that differences in perceived dominance of acidity and bitterness in the wine were correlated in the temporality of the experience, with changes in basic auditory attributes. Potential implications for the role of attention in auditory flavour modification and opportunities for future studies are discussed.

中文翻译：

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通过感官的时间优势分析音乐对红酒感知的影响。

几项研究研究了音乐如何影响食物和饮料的评估，但绝大多数研究还没有观察到这种相互作用如何随时间而发展。这似乎很相关，因为音乐和食品/饮料的消费者体验本质上都是随时间变化的。在本研究中，我们试图使用时间感官（TDS）来弥补这一差距，该方法旨在记录任何给定时刻的主要感官属性，以研究音乐对品酒师感知的影响。更具体地说，我们评估了当品尝者暴露于各种声音环境（两首音乐加上一个安静的控制条件）时，同一种红酒可能会有不同的体验。结果揭示了每种声音条件下主导风味的不同模式，与无声控制条件相比，每种音乐条件在味觉优势方面有显着差异。此外，音乐对应分析表明，葡萄酒的酸度和苦味在感知主导度上的差异与体验的时间性相关，并且与基本听觉属性发生了变化。讨论了注意力在听觉风味修饰中的作用和未来研究机会的潜在意义。