4.1 Article

Musical Scents: On the Surprising Absence of Scented Musical/Auditory Events, Entertainments, and Experiences

Journal

I-PERCEPTION
Volume 12, Issue 5, Pages -

Publisher

SAGE PUBLICATIONS LTD
DOI: 10.1177/20416695211038747

Keywords

music; scent; experiential marketing; multisensory experience design; sound

Funding

  1. AHRC(UK) [AH/L007053/1]
  2. AHRC [AH/L007053/1] Funding Source: UKRI

Ask authors/readers for more resources

The narrative review examines the matching of scents with music, highlighting their natural connection and underexplored combination. The author summarizes various occasions when these senses have coincided over the past century, and discusses the motivations behind bringing them together and potential ways of incorporation.
The matching of scents with music is both one of the most natural (or intuitive) of crossmodal correspondences and, at the same time, one of the least frequently explored combinations of senses in an entertainment and multisensory experiential design context. This narrative review highlights the various occasions over the last century or two when scents and sounds have coincided, and the various motivations behind those who have chosen to bring these senses together: This has included everything from the masking of malodour to the matching of the semantic meaning or arousal potential of the two senses, through to the longstanding and recently-reemerging interest in the crossmodal correspondences (now that they have been distinguished from the superficially similar phenomenon of synaesthesia, with which they were previously often confused). As such, there exist a number of ways in which these two senses can be incorporated into meaningful multisensory experiences that can potentially resonate with the public. Having explored the deliberate combination of scent and music (or sound) in everything from scent-sory marketing through to fragrant discos and olfactory storytelling, I end by summarizing some of the opportunities around translating such unusual multisensory experiences from the public to the private sphere. This will likely be via the widespread dissemination of sensory apps that promise to convert (or translate) from one sense (likely scent) to another (e.g., music), as has, for example already started to occur in the world of music selections to match the flavour of specific wines.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.1
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

Article Food Science & Technology

Color is to flavor as shape is to texture: A choice-based conjoint study of visual cues on chocolate packaging

Iuri Baptista, Charles Spence, Renata Shimizu, Eric Ferreira, Jorge Behrens

Summary: This study explores the effects of visual cues on consumer preference and crossmodal correlations with taste and texture by analyzing the color, typeface, ingredient image, and chocolate shape on milk chocolate packaging. The results indicate that color is the most influential attribute. It provides insights into how multiple visual cues may combine to influence consumer preference and crossmodal associations.

JOURNAL OF SENSORY STUDIES (2023)

Review Food Science & Technology

On the manipulation, and meaning(s), of color in food: A historical perspective

Charles Spence

Summary: Food and drink have been purposefully colored for various reasons, including attracting attention and signaling taste. Modern chefs and others have used food coloring for experimental purposes. Food coloring can also have symbolic meanings and branded associations. The role of context in consumer decision-making regarding food color is still an open question. However, food color is likely to continue influencing consumer behavior in the future.

JOURNAL OF FOOD SCIENCE (2023)

Review Nutrition & Dietetics

Encouraging (Nudging) People to Increase Their Fluid Intake

Charles Spence

Summary: This narrative historical review examines various approaches to encourage consumers to drink more water, due to the self-reported evidence of inadequate hydration among many individuals. The review also explores the concept of 'visual hunger,' but notes that while appealing foods capture visual attention through sensory cues, equivalent attentional capture for hydration-related cues is less clear. The article highlights the difference between satiety and thirst, as people tend to overconsume based on internal cues for satiety but typically stop drinking before being adequately hydrated. Furthermore, the increased time spent in consistently warm indoor environments may further contribute to the need for increased water consumption. Concrete suggestions on how to encourage individuals to drink sufficient water are provided.

NUTRIENTS (2023)

Review Biophysics

Explaining Visual Shape-Taste Crossmodal Correspondences

Charles Spence

Summary: A growing body of experimental research has shown that shape qualities such as curvature, symmetry, orientation, texture, and movement are associated with taste expectations and experiences. The origins of shape-taste correspondences are not fully understood yet, but they may be elicited directly or metaphorically translated from temporal taste sensations. Emotional mediation and associative learning also play a role in the affinity between shape properties and taste. However, using shape-taste correspondences to influence behavior and perception in the real world is challenging due to the multiple associations of shape properties.

MULTISENSORY RESEARCH (2023)

Article Food Science & Technology

Digitally enhancing tasting experiences

Charles Spence

Summary: The experience of food and drink goes beyond ingredients and preparation. It is being explored if digital technologies can enhance consumers' multisensory tasting experiences. While some leading restaurants have incorporated projection mapping and sonic seasoning into their menus, there has been limited adoption of such technologies at home. Sensory apps and sonic seasoning playlists offered by food and beverage brands do not tend to stay in the market for long. Currently, augmented and virtual reality solutions are more relevant to consumer/food science research than enhancing tasting experiences in the home environment. The widespread adoption of digitally-enhanced tasting experiences will likely occur when there are obvious and demonstrable benefits for users.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)

Article Food Science & Technology

Lovage: A neglected culinary herb

Charles Spence

Summary: Herbs and spices have experienced fluctuations in popularity over time. The reasons for the changing popularity of spices are relatively easier to comprehend compared to herbs. Imported from distant regions at high costs, spices were considered luxurious, while herbs were commonly found in the countryside. Lovage, a perennial plant with a flavor similar to celery, is a versatile culinary herb that has been overshadowed by celery and parsley in recipes. This historical review highlights lovage's significance and aims to revive interest in this herb.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)

Article Food Science & Technology

Why cook with bay leaves?

Charles Spence

Summary: Bay leaves are widely used in cooking, but there is debate about their flavor and culinary value. Some people believe that bay leaves enhance the taste of dishes, while others question whether they have any flavor at all. The debate also extends to the difference between using fresh or dry leaves. Factors such as where and when the leaves are picked, as well as storage conditions, can affect their flavor. Despite their popularity, bay leaves seem to divide opinion more than any other herb or spice.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)

Article Food Science & Technology

Robots in gastronomy: Psychological and financial considerations

Charles Spence

Summary: The possibility of (service) robots playing a bigger role in quick service restaurants and gastronomy in the future has been endorsed by both the media and academic researchers. However, until the costs decrease and consumer opinion changes, it is unlikely that such technology will find its way into the market for fast food or fine dining.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)

Article Food Science & Technology

Gastromotive dining: Using experiential multisensory dining to engage customers

Jozef Youssef, Charles Spence

Summary: We live in an experience economy where consumers value the experiences offered by brands more than the utility of their goods or services. There has been a clear shift in marketing towards experiential engagement, leading to increased interest in immersive multisensory experiences. This paper explores a case study of a multisensory dining concept created for a luxury car brand, using food courses to mirror and amplify the brand's emotive videos.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)

Editorial Material Food Science & Technology

Relishing the taste of food

Charles Spence

Summary: Foods that used to be delicious are no longer popular, suggesting a shift in taste preferences.

NATURE FOOD (2023)

Article Psychology

Need for (expected) speed: Exploring the indirect influence of trial type consistency on representational momentum

Simon Merz, Charles Spence, Christian Frings

Summary: This study investigates people's biases in perceiving dynamic stimuli and the influence of expectations on motion perception. The results suggest that a systematic representational momentum effect occurs under specific stimulus configurations. However, when inconsistent motion trials are mixed within the same experimental block, the representational momentum effect decreases or disappears, which is related to the overall stimulus speed statistics.

ATTENTION PERCEPTION & PSYCHOPHYSICS (2023)

Review Psychology, Mathematical

Sensory translation between audition and vision

Charles Spence, Nicola Di Stefano

Summary: Throughout history, there has been a desire to connect and translate between senses in a meaningful way. However, previous approaches have not been successful in delivering agreed crossmodal matches. An alternative approach to sensory translation is needed.

PSYCHONOMIC BULLETIN & REVIEW (2023)

Article Public, Environmental & Occupational Health

Prevalence and predictors of binge eating disorder symptoms among a sample of university students in Bangladesh: A cross-sectional survey

Mohammad Tazrian Abid, Md. Hasan Al Banna, Shammy Akter, Keith Brazendale, Charles Spence, Mst. Umme Hafsa Begum, Rumana Rashid, Farzana Sultana Bari, M. A. Rifat, Mst. Sadia Sultana, Md. Khaleduzzaman, Sourav Chandra Debnath, Nushrat Mahjabin, Md. Shafiqul Islam Khan, Md. Nazmul Hassan

Summary: This study aims to assess the prevalence and associated factors of binge eating disorder (BED) symptoms among Bangladeshi university students. The findings revealed that approximately 1-in-5 university students reported having BED symptoms. Older students, overweight or obese students, and students reporting depressive symptoms may be at greatest risk.

HEALTH SCIENCE REPORTS (2023)

Article Humanities, Multidisciplinary

Comparing the influence of visual information and the perceived intelligence of voice assistants when shopping for sustainable clothing online

Pei Li, Chunmao Wu, Charles Spence

Summary: This study examines the impact of visual information and the perceived intelligence of voice assistants on consumers' purchase behavior when shopping online for sustainable clothing. The results show that both visual information and the perceived intelligence of voice assistants significantly influence consumers' positive attitudes and purchase behavior towards sustainable clothing.

HUMANITIES & SOCIAL SCIENCES COMMUNICATIONS (2023)

Article Food Science & Technology

Looking to the future, by studying the history of edible flowers

Heber Rodrigues, Charles Spence

Summary: Flowers have been a source of comfort and aesthetic value for humans throughout history. They have been used for decoration in various physical forms and have also been incorporated into food for their nutritional and health benefits. By highlighting the gastronomic possibilities and historical use of edible flowers, it is hoped that more consumers will reconsider this untapped food resource.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)

No Data Available