Music could actually change how we taste chocolates! In recent years, there have been several academic researches on this subject, and the conclusions are astounding.
We all know, music has the power to evoke certain emotions. But have you ever heard about music having an impact on your sense of taste?
Several researchers are studying the relationship between sound and taste. According to research, music could actually change how we taste chocolates. From this article on Salondechocolate, A study in synaesthesia, which is a neuroscientific area that centers on how a sense influences another sense, reveals that taste and sound are inherently connected. Even if not a single thing is changed about the food, our insight of the flavors in that particular food could shift depending on the response of our mind to the music accompanied by it.
This occurrence is termed as sonic seasoning. If you have a multifaceted food item such as chocolate which has numerous dimensions of flavors such as bitterness and sweetness, it could be challenging for your brain to get a grasp of the specific notes as well as to add up everything. Listening to various pitches of music or sounds works to underscore specific attributes of the chocolate, which affects or influences your view of its general taste.
A report to study and examine how music influences the taste of chocolate was commissioned by Cadbury. The results are as follows:
Sounds with a high pitch match chocolate with crunchy texture
Musical notes that are low complement nutty flavors
Mellow sounds bring out the soft spongy textures
Steady rhythm boosts smooth texture
Quick upbeat music matches surprising textures that crackle and pop.
Fascinating!
This is the article from WASHINGTON STATE UNIVERSITY. :
"Does milk chocolate taste creamier when you’re listening to Beethoven? How might the crunch of nuts in a chocolate bar play off against rhythm and blues?
Food scientists at Washington State University (WSU) are exploring the marriage of different types of music and chocolate in an experiment happening today (Feb. 11) at the Sensory Science Lab. Findings could help food scientists understand whether certain types of tunes and chocolate treats are in harmony, or are better off apart.
“Our experiments help us discover how people experience the foods we eat,” said Carolyn Ross, professor and director of the Sensory Science Lab. “It’s all about understanding what we prefer or dislike, and why.”
WSU’s Sensory Science Lab helps scientists and food companies fine-tune understanding of the variables that influence perception and enjoyment of foods and beverages.
The chocolate panel happening today builds on work by researchers in Europe, who found that music influences how we perceive creaminess, bitterness, and sweetness."
