Chew that beat! How music tempo influences eating behaviors and emotions

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-04-16 DOI:10.1016/j.foodqual.2024.105195

Riccardo Migliavada, Fabio Luceri, Luisa Torri

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Abstract

Music has the power to influence mood and food-related behaviors, including taste perception, appetite and food choices. Among the many technical variables, music tempo is one of those that seem to influence eating behavior the most, affecting the speed of eating and drinking and meal duration. To further investigate this phenomenon, we developed an experiment aimed to understand how music at different beats per minute (BPM) affects eating behaviors and how emotions evoked by music interplay in this context. A total of 124 subjects participated in the study, randomly divided into two subgroups who listened to music at 145 BPM (fast tempo) and 85 BPM (slow tempo), respectively. The subjects' eating behaviors were studied by analyzing video recordings, by measuring leftovers, and by means of a questionnaire. Our study showed that subjects who listened to slow tempo music were more relaxed, spent more time eating, chewed more times and for longer than those who listened to fast tempo music, thus confirming the influence of musical tempo on eating behavior. In particular, this is the first study to report that slow tempo music may increase the number of chews and total chewing duration.

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咀嚼节拍音乐节奏如何影响饮食行为和情绪

音乐能够影响情绪和与食物有关的行为，包括味觉感知、食欲和食物选择。在众多技术变量中，音乐节奏似乎是对饮食行为影响最大的变量之一，它会影响饮食速度和进餐时间。为了进一步研究这一现象，我们开展了一项实验，旨在了解不同节拍/分钟（BPM）的音乐如何影响进食行为，以及音乐所唤起的情绪在此背景下如何相互作用。共有 124 名受试者参加了这项研究，他们被随机分为两个小组，分别聆听 145 BPM（快节奏）和 85 BPM（慢节奏）的音乐。研究人员通过分析视频记录、测量剩饭剩菜以及问卷调查的方式对受试者的饮食行为进行了研究。研究结果表明，与听快节奏音乐的人相比，听慢节奏音乐的人更放松，进食时间更长，咀嚼次数更多，咀嚼时间更长，从而证实了音乐节奏对进食行为的影响。特别是，这是第一项报告慢节奏音乐可增加咀嚼次数和总咀嚼时间的研究。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.