视听整合提高了客户对手工面包声音的感知
Tianyi Zhang1, Maciej Chmara2, Charles Spence1
1Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford OX1 3PS, UK.
Foods (Basel, Switzerland)
|November 13, 2025
概括
以前的食物体验塑造了我们如何感知食物的声音. 实践研讨会比被动视频观看更能提高与食物相关的声音的舒适度,突出多感官集成.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学是一种感官科学.
- 消费者心理学 消费者心理学
背景情况:
- 听觉线索显著影响食物的感知和享受.
- 多感官体验,特别是视听一体化,对于食品消费至关重要.
- 工艺面包提供了独特的听觉特征,对感官研究有价值.
研究的目的:
- 调查以前与食物相关的经验如何影响对食物声音的感知和偏好.
- 为了比较丰富与有限的感官参与对食物声音感知的影响.
- 评估视听协会在塑造消费者对食物声音反应中的作用.
主要方法:
- 113名参与者被分为做面包的工作坊组 (丰富的感官参与) 和视频观看组 (有限的感官参与).
- 参与者在干预之前和之后对面包相关的声音评价了舒适度.
- 评估了声音识别和吸引力,以及对视觉参与的回归分析.
主要成果:
- 与视频组相比,研讨会参与者对近距离食物声音的评价明显更为积极.
- 增加视觉参与与更大的舒适度和对面包声音更少的烦相关.
- 之前的实践经验积极调节了与食物相关的听觉线索的感知.
结论:
- 多感官集成,特别是视听集成,对于塑造消费者对食物声音的反应至关重要.
- 经验式学习和熟悉的食物声音,用视觉线索加强,增强积极的感官和情绪反应.
- 利用多感官关联和先前的经验可以为消费者优化与食物相关的音频内容.
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