嗅覺影響咖啡味道，聽覺與視覺也會影響咖啡味道嗎？ Does Auditory and Visual Also Influence the Taste of Coffee in Addition to Olfaction?
感官綜合作用深刻影響品飲咖啡體驗，讓同一杯咖啡變的更苦、或是變的更香甜；音樂、視覺、嗅覺都可能調整味覺感知。有實驗顯示音樂如何透過高低頻改變咖啡風味，而視覺擺盤風格也影響味道評價，嗅覺在風味感知中扮演關鍵角色，氣味豐富了食物的味道。綜合四種感官聽覺、視覺、嗅覺與味覺的交互影響，品飲咖啡體驗變得更豐富與獨特。
The comprehensive interaction of senses profoundly affects the experience of coffee tasting, making the same cup of coffee either more bitter or sweeter. Music, vision, and olfaction can all adjust gustatory perception. Experiments have shown how music alters coffee flavors through high and low frequencies, and the presentation style of visual plating also affects taste evaluation. Olfaction plays a crucial role in flavor perception, enriching the taste of food with its aroma. Through the interactive influence of the four senses—auditory, visual, olfactory, and gustatory—the experience of coffee tasting becomes richer and more unique.
聽覺 vs.味覺 Auditory Perception vs. Gustatory Perception
喝咖啡時聽音樂確實可能對味覺產生影響。這種現象涉及到多個感官之間的交互作用，被稱為感官交互作用。音樂可以影響人的心理狀態和情緒，這可能會影響味覺。例如，輕快的音樂可能讓人感到愉悅，這可能使咖啡的味道更為美好香甜。相反，低沉的音樂可能營造出一種厚實的氛圍，可能使咖啡的味道更苦澀一點。
Listening to music while drinking coffee can indeed influence gustatory perception. This phenomenon involves the interaction of multiple senses, known as sensory interaction. Music can affect one's psychological state and emotions, which may influence taste perception. For example, upbeat music may induce pleasure, potentially enhancing the sweetness of coffee. Conversely, low-pitched music may create a dense atmosphere, possibly making coffee taste a bit more bitter.
來自英國牛津大學的實驗心理學教授Charles Spence與他的團隊，提出「聲音聯覺」(synesthetic sounds)，「聯覺」(synesthetic)是指一個感官受到某一類刺激後，進而引發另類的感官知覺。在2012年做了一個實驗，受試者利用特製半甜半苦的太妃糖，當聽見低頻的音樂時，受試者對苦味的體驗會提高10%，反過來若是聽著高頻的音樂，對甜味的體驗會提高10%。Charles Spence和其團隊對音樂與食品味道之間的關係進行研究，他們認為酸、甜食品與高頻音符相配，苦味則與低頻音節更合拍。
Charles Spence, a professor of experimental psychology at the University of Oxford, and his team introduced "synesthetic sounds," where one sense triggers another sense perception. In a 2012 experiment, participants used half-sweet and half-bitter toffees while listening to low-frequency music, increasing bitterness perception by 10%. Conversely, listening to high-frequency music increased sweetness perception by 10%. Spence and his team studied the relationship between music and food flavors, suggesting that sour and sweet foods match high-frequency notes, while bitterness pairs well with low-frequency notes.
上述摘錄自《音樂與味蕾的狂歡—聽覺與味覺的關聯》
The above excerpts are from "Music and Taste Buds' Revelry—The Association between Auditory Perception and Gustatory Perception."
JC咖啡小編們用同一支豆子來嚐試高頻與低頻音樂對咖啡的影響，手沖咖啡「盧安達 北部省 如霖朶 天空之城 A1 蜜處理」，平時喝起來大約是這樣子：高溫時桂花烏龍茶，降溫時小紅莓與輕焙茶香，尾韻榛果巧克力香甜，溫潤順口。當低頻音樂一放，口中的咖啡竟然放大了苦感、榛果巧克力為主調；當高頻音樂一放，口中的咖啡放大了酸甜感、小紅莓與柑橘鮮明，剛才的苦感不見了。
The Justin Coffee team experimented with the influence of high and low-frequency music on coffee using the same beans. For pour-over coffee “Rwanda NPR Rulindo Juru A1 Sc 15+ Honey," the usual taste profile includes osmanthus oolong tea notes at high temperatures, transitioning to cranberry and light roasted tea aromas as it cools, with hazelnut chocolate sweetness in the finish, smooth and mellow. When low-frequency music played, the coffee intensified bitterness and became dominated by hazelnut chocolate notes. Conversely, with high-frequency music, the coffee enhanced its acidity and sweetness, with prominent cranberry and citrus notes, while the previous bitterness disappeared.
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視覺 vs.味覺 Visual Perception vs. Gustatory Perception
視覺對味覺也有影響，包括食物的外觀、色彩、形狀和擺設，這些因素可以影響人們對味道的感知和味覺體驗。例如，紅色可能讓人聯想到甜味，綠色可能讓人聯想到新鮮和自然。
Visual cues also influence gustatory perception, including the appearance, color, shape, and arrangement of food, which can affect people's perception of taste and gustatory experience. For example, the color red may evoke sweetness, while green may evoke freshness and nature.
牛津大學跨感官研究實驗室(Crossmodal Research Laboratory)曾做過一項名為「康丁斯基之味」(A Taste of Kandinsky)的實驗，讓六十名受試者品嘗一道餐點。餐點相同，但有三種不同的擺盤法：一般、工整和「藝術風」。「一般」擺盤就是把所有食物放在盤子中央，排列的形狀類似圓形；「工整」擺盤是把每樣不同食材分開一排排，對齊擺好(看起來不怎麼美味，不過至少知道自己在吃什麼)；至於「藝術風」擺盤則像是畫家瓦西里．康丁斯基(Wassily Kandinsky)的作品《二○一號》(Painting Number 201)。六十盤餐點，每種擺盤各有二十份，但是吃的人並不知道還有另外兩種擺盤法。
The Crossmodal Research Laboratory at the University of Oxford conducted an experiment called "A Taste of Kandinsky," where sixty participants tasted a dish. The dish was the same, but presented in three different plating styles: regular, neat, and "artistic." The "regular" plating involved placing all the food in the center of the plate, arranged in a circular shape; the "neat" plating separated each ingredient into rows, aligned neatly (it didn't look very appetizing, but at least you knew what you were eating); as for the "artistic" plating, it resembled the work of the painter Wassily Kandinsky, specifically his painting "Painting Number 201." There were sixty servings of the dish, twenty for each plating style, but the diners were unaware of the other two plating styles.
受試者在品嘗餐點前後都必須填寫問卷，內容包括對擺盤方式的好惡、預期的美味程度，以及吃完後的感想。這三種擺盤法的問卷結果截然不同，「藝術風」擺盤食物被認為比較美味，受試者也願意為這道菜支付更多錢；「一般」擺盤的喜好程度居中，工整擺盤則是敬陪末座。有趣的是，人們對食物味道的期待與吃完之後評價的落差，藝術風擺盤的受試者預期沙拉會很美味，而且吃完後覺得比期待的還要好吃，但一般擺盤則是在吃完後的評價下滑，至於食材各自一排排對齊的工整擺盤，吃之前的期待和吃之後的預期則完全相同。
Before and after tasting the dish, participants had to fill out a questionnaire, which included their preferences for the plating style, their anticipated level of deliciousness, and their thoughts after finishing the meal. The questionnaire results for the three plating styles were vastly different. The food presented in the "artistic" plating was perceived as more delicious, and participants were willing to pay more for it; preferences for the "regular" plating were moderate, while the "neat" plating was least favored. Interestingly, there was a discrepancy between people's expectations of the taste of the food and their evaluations after eating it. Participants who experienced the "artistic" plating expected the salad to be delicious and found it even tastier after eating it. In contrast, evaluations declined after eating the "regular" plating, while expectations and post-meal evaluations remained the same for the neatly arranged "neat" plating.
上述摘錄自《跨感官心理學：解鎖行為背後的知覺密碼，改變他人、提升表現的生活處方箋》
The above excerpt is from "Crossmodal Psychology: Unlocking the Perception Code Behind Behavior, Changing Others, and Enhancing Performance in Life."
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嗅覺 vs.味覺 Olfaction Perception vs. Gustation Perception
嗅覺對味覺也有著極大的影響，事實上，大部分對食物的味道感知主要依賴於嗅覺。味覺主要是由味蕾感知的，而味蕾只能感知五種基本味覺：酸、甜、苦、鹹、鮮味。然而，嗅覺能夠感知數以千計的氣味，這些氣味直接影響了人們對食物味道的感知。
Olfaction also plays a significant role in gustation, as much of our perception of food flavor relies heavily on our sense of smell. Gustation primarily involves the perception of taste by the taste buds, which can detect five basic tastes: sour, sweet, bitter, salty, and umami. However, olfaction can perceive thousands of different smells, which directly influence how we perceive the taste of food.
嗅覺聞到氣味的途徑有兩種，從「鼻腔」稱為鼻前通路(orthonasal olfaction)，從「口腔和咽頭」稱為鼻後通路(retronasal olfaction)。鼻前是偵測外界的氣味，品飲咖啡時聞「乾香及溼香」就是透過鼻前通路；鼻後是偵測嘴巴裡的氣味，品飲咖啡時所講的「風味」主要就是從鼻後通路感受到。
There are two pathways through which olfaction detects odors: through the nasal cavity, known as orthonasal olfaction, and through the mouth and throat, known as retronasal olfaction. Orthonasal olfaction detects external odors, such as when smelling the "dry aroma and wet aroma" while tasting coffee, whereas retronasal olfaction detects odors inside the mouth, which contribute to the flavor perception of coffee.
當我們把鼻子捏住，食物在嘴中只會感受到酸、甜、苦、鹹或鮮味這些基本的味覺感受，把捏住鼻子的手放開，可以立刻感受到豐富的食物氣味，這就是感冒鼻子堵塞時，嘴中食物淡而無味的原因。當我們品嚐衣索比亞咖啡時，把鼻子捏住，會感到酸甜感明顯，但不知道是莓果酸、還是柑橘酸，當鼻子呼氣時，就分得出來了，可能還會有百香果、葡萄等熱帶水果的風味出現。
When we pinch our nose shut, the only taste sensations we experience in our mouth are the basic tastes of sour, sweet, bitter, salty, or umami. However, releasing the pinched nose immediately reveals the full range of aromas of the food, which explains why food tastes bland when the nose is congested due to a cold. For instance, when tasting Ethiopian coffee, pinching the nose shut might accentuate the sourness and sweetness, but it may be challenging to discern whether it's the acidity of berries or citrus. Releasing the nose allows for a more nuanced experience, revealing hints of tropical fruits like passionfruit or grapes.
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綜合以上所述，聽覺、視覺和嗅覺都對味覺的感知產生重要的影響。這些感官之間的交互作用使得咖啡品飲體驗變得更加豐富和複雜，同時也解釋了為什麼在特定的環境中，食物的味道可能被感知為更加美味。在品嚐咖啡或其他食物時，可以進一步探索這些感官的交互作用，以更深入地體會和享受飲食的樂趣。與朋友還有家人，一起做一次獨特的感官實驗吧？
In summary, auditory, visual, and olfactory cues all have significant impacts on the perception of taste. These interactions among the senses enrich and complicate the coffee tasting experience, explaining why food may be perceived as more delicious in certain environments. When tasting coffee or other foods, further exploration of these sensory interactions can deepen the enjoyment of culinary experiences. Why not conduct a unique sensory experiment with friends and family?
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