Music can alter the way diners taste particular dishes

Monday 10 July 2017

Dr Ophelia Deroy, deputy director of the Institute of Philosophy (IP), outlines, in the Morning Advertiser, how music can alter the way diners appreciate particular dishes. Describing research that showed how high pitched music brought out fruity and citrus notes in a dish of halloumi fries, pomegranate seeds and seasoning, the neuroscientist says, ‘When slow, relaxed music is played and people are asked to describe what they taste, we find the answers are detailed and descriptive. When we ramp up the beats per minute, the fast music encourages faster chewing and people are less likely to pick up on all the flavours in the dish.’