The Neural Correlates of Food Preference among Music Kinds
The calorie and taste choices of food have been shown to be related to the external environment, including music. Previous studies have mostly focused on manipulating basic auditory parameters, with few scholars exploring the impact of complex musical parameters on food selection. This study explore...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/7/1127 |
| _version_ | 1797212599732928512 |
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| author | Yuanluo Jing Ziyuan Xu Yazhi Pang Xiaolin Liu Jia Zhao Yong Liu |
| author_facet | Yuanluo Jing Ziyuan Xu Yazhi Pang Xiaolin Liu Jia Zhao Yong Liu |
| author_sort | Yuanluo Jing |
| collection | DOAJ |
| description | The calorie and taste choices of food have been shown to be related to the external environment, including music. Previous studies have mostly focused on manipulating basic auditory parameters, with few scholars exploring the impact of complex musical parameters on food selection. This study explored the effects of different kinds of music (classical, rock, jazz, and hip-hop) on food liking based on the calories (high and low) and taste (sweet and salty) using event-related potentials (ERPs). Twenty-four participants (8 males, 16 females) were recruited from Southwest University, China to participate in the food liking task using a Likert seven-point rating and simultaneously recording EEG signals (N2, P2, N3, and LPC). This study used repeated-measures analyses of covariances and found that the score of the high-calorie foods was greater than that of the low-calorie foods. Additionally, results revealed that the score in classical music was greatest for sweet foods, while there was no difference among music kinds in the salty foods. The ERP results showed that P2 amplitudes were greater for sweet foods than those for the salty foods. N2 amplitudes for the salty foods were greater than those for the sweet foods during rock music; in addition, N2 amplitudes during hip-hop music were greatest for sweet foods. However, N2 amplitudes during rock music were the greatest for salty foods. The results also revealed that N2 amplitudes during hip-hop music were greater than those during jazz music. This study provides unique operational insights for businesses. |
| first_indexed | 2024-04-24T10:44:57Z |
| format | Article |
| id | doaj.art-d6560d492c59495185797610b25d631c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:44:57Z |
| publishDate | 2024-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d6560d492c59495185797610b25d631c2024-04-12T13:18:44ZengMDPI AGFoods2304-81582024-04-01137112710.3390/foods13071127The Neural Correlates of Food Preference among Music KindsYuanluo Jing0Ziyuan Xu1Yazhi Pang2Xiaolin Liu3Jia Zhao4Yong Liu5Faculty of Psychology, Southwest University, Chongqing 400715, ChinaDivision of Psychology and Language Sciences, University College London, London WC1H 0AP, UKFaculty of Psychology, Southwest University, Chongqing 400715, ChinaSchool of Music, Southwest University, Chongqing 400715, ChinaFaculty of Psychology, Southwest University, Chongqing 400715, ChinaFaculty of Psychology, Southwest University, Chongqing 400715, ChinaThe calorie and taste choices of food have been shown to be related to the external environment, including music. Previous studies have mostly focused on manipulating basic auditory parameters, with few scholars exploring the impact of complex musical parameters on food selection. This study explored the effects of different kinds of music (classical, rock, jazz, and hip-hop) on food liking based on the calories (high and low) and taste (sweet and salty) using event-related potentials (ERPs). Twenty-four participants (8 males, 16 females) were recruited from Southwest University, China to participate in the food liking task using a Likert seven-point rating and simultaneously recording EEG signals (N2, P2, N3, and LPC). This study used repeated-measures analyses of covariances and found that the score of the high-calorie foods was greater than that of the low-calorie foods. Additionally, results revealed that the score in classical music was greatest for sweet foods, while there was no difference among music kinds in the salty foods. The ERP results showed that P2 amplitudes were greater for sweet foods than those for the salty foods. N2 amplitudes for the salty foods were greater than those for the sweet foods during rock music; in addition, N2 amplitudes during hip-hop music were greatest for sweet foods. However, N2 amplitudes during rock music were the greatest for salty foods. The results also revealed that N2 amplitudes during hip-hop music were greater than those during jazz music. This study provides unique operational insights for businesses.https://www.mdpi.com/2304-8158/13/7/1127music kindstastecalorieN2P2 |
| spellingShingle | Yuanluo Jing Ziyuan Xu Yazhi Pang Xiaolin Liu Jia Zhao Yong Liu The Neural Correlates of Food Preference among Music Kinds Foods music kinds taste calorie N2 P2 |
| title | The Neural Correlates of Food Preference among Music Kinds |
| title_full | The Neural Correlates of Food Preference among Music Kinds |
| title_fullStr | The Neural Correlates of Food Preference among Music Kinds |
| title_full_unstemmed | The Neural Correlates of Food Preference among Music Kinds |
| title_short | The Neural Correlates of Food Preference among Music Kinds |
| title_sort | neural correlates of food preference among music kinds |
| topic | music kinds taste calorie N2 P2 |
| url | https://www.mdpi.com/2304-8158/13/7/1127 |
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