Music to My Lips: Effects of Musical Tempo on the Coffee Drinking Experience

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2025-04-27 DOI:10.1111/joss.70040
Joanne Pei Sze Yeoh, Charles Spence
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Abstract

A study was designed to investigate the influence of music tempo on lone coffee drinkers' experience in a coffee shop. The study (N = 400) was a single-blind randomized experiment conducted at a specialty coffee shop. The results demonstrate that music tempo induced a positive experience in those coffee drinkers who may have been motivated by utilitarian (weekday) versus hedonic (weekend) needs. Specifically, slow tempo music on weekdays led to intentions to re-purchase coffee. Furthermore, customers lingered for longer in the coffee shop on weekends when slow tempo music was playing. These findings, and the implications for future research, are discussed in light of the current literature on environment congruency, motivations, and consumer behavior.

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唇边的音乐:音乐节奏对咖啡饮用体验的影响
一项研究旨在调查音乐节奏对独自在咖啡店喝咖啡的人的影响。该研究(N = 400)是在一家特色咖啡店进行的单盲随机实验。研究结果表明,音乐节奏对那些可能受到功利主义(工作日)和享乐主义(周末)需求驱使的咖啡饮用者产生了积极的体验。具体来说,工作日的慢节奏音乐会让人想要重新购买咖啡。此外,周末播放慢节奏音乐时,顾客在咖啡店逗留的时间更长。这些发现,以及对未来研究的影响,将根据当前关于环境一致性、动机和消费者行为的文献进行讨论。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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