"A sweet smile": the modulatory role of emotion in how extrinsic factors influence taste evaluation

It has recently been demonstrated that the reported tastes/flavours of food/beverages can be modulated by means of external visual and auditory stimuli such as typeface, shapes, and music. The present study was designed to assess the role of the emotional valence of the product-extrinsic stimuli in...

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Bibliographic Details
Published in:Cognition and emotion 2018-08, Vol.32 (5), p.1052-1061
Main Authors: Wang, Qian (Janice), Spence, Charles
Format: Article
Language:English
Subjects:
Auditory stimuli
Beverages
Crossmodal correspondences
Drinks
Emotion recognition
Emotions
facial emotions
Facial expressions
Flavor
Food
Fruit juices
harmony
hedonic correspondences
Liking
Music
sensation transfer
Sensory integration
Sour taste
Sweet taste
Taste
Visual processing
Visual stimuli
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Summary:It has recently been demonstrated that the reported tastes/flavours of food/beverages can be modulated by means of external visual and auditory stimuli such as typeface, shapes, and music. The present study was designed to assess the role of the emotional valence of the product-extrinsic stimuli in such crossmodal modulations of taste. Participants evaluated samples of mixed fruit juice whilst simultaneously being presented with auditory or visual stimuli having either positive or negative valence. The soundtracks had either been harmonised with consonant (positive valence) or dissonant (negative valence) musical intervals. The visual stimuli consisted of images of emotional faces from the International Affective Picture System (IAPS) with valence ratings matched to the soundtracks. Each juice sample was rated on two computer-based scales: One anchored with the words sour and sweet, while the other scale required hedonic ratings. Those participants who tasted the juice sample while presented with the positively-valenced stimuli rated the juice as tasting sweeter compared to negatively-valenced stimuli, regardless of whether the stimuli were visual or auditory. These results suggest that the emotional valence of food-extrinsic stimuli can play a role in shaping food flavour evaluation and liking.
ISSN:0269-9931
1464-0600
DOI:10.1080/02699931.2017.1386623