| Item type |
SIG Technical Reports(1) |
| 公開日 |
2024-05-30 |
| タイトル |
|
|
タイトル |
環境音提示による食事の印象・価値変化の調査 |
| タイトル |
|
|
言語 |
en |
|
タイトル |
Effect of Environmental Sound on the Perception and Value of Food Experiences |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
感情，印象，意識 |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_18gh |
|
資源タイプ |
technical report |
| 著者所属 |
|
|
|
青山学院大学大学院理学研究科 |
| 著者所属 |
|
|
|
青山学院大学理工学部 |
| 著者所属 |
|
|
|
青山学院大学理工学部 |
| 著者所属 |
|
|
|
青山学院大学理工学部 |
| 著者所属(英) |
|
|
|
en |
|
|
Graduate School of Science and Engineering, Aoyama
Gakuin University |
| 著者所属(英) |
|
|
|
en |
|
|
College of Science and Engineering, Aoyama Gakuin University |
| 著者所属(英) |
|
|
|
en |
|
|
College of Science and Engineering, Aoyama Gakuin University |
| 著者所属(英) |
|
|
|
en |
|
|
College of Science and Engineering, Aoyama Gakuin University |
| 著者名 |
上堀, まい
渡辺, 祐大
伊藤, 弘大
伊藤, 雄一
|
| 著者名(英) |
Mai, Kamihori
Yudai, Watanabe
Kodai, Ito
Yuichi, Itoh
|
| 論文抄録 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
In recent years, cross-modal technology, utilizing visual and auditory cues, has garnered attention as a method for altering the impression of meals. Some researchers have found that environmental sounds in dining environments, including chewing noises, background music, cooking sounds, and ambient chatter, can influence taste perception and alter the impression and flavor of meals. Since environmental sounds vary depending on the type of dining establishment, we anticipate that the specific environmental sounds of each food experience may affect the impression of meals. Furthermore, since the dining environment has been shown to affect the perceived value of a meal, it is reasonable to assume that environmental sounds can alter that value. Accordingly, this study investigates the changes in food experience and its perceived value resulting from the presentation of environmental sound cues. We evaluated the perceived prices of restaurants anticipated from 13 different environmental sounds, selecting two types of sounds associated with lower anticipated prices and two with higher anticipated prices. In the meal evaluation experiment, participants consumed cup ramen while being exposed to four selected types of environmental sounds and a control condition of silence (noise cancellation), allowing us to examine the changes in food experience and perceived value. The evaluation method for meal value utilized price as it is quantitative and easily assessable. The results of the evaluation experiment revealed that environmental sounds in dining establishments led to higher preferences, perceived tastiness, and satisfaction compared to the absence of sound. |
| 論文抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
In recent years, cross-modal technology, utilizing visual and auditory cues, has garnered attention as a method for altering the impression of meals. Some researchers have found that environmental sounds in dining environments, including chewing noises, background music, cooking sounds, and ambient chatter, can influence taste perception and alter the impression and flavor of meals. Since environmental sounds vary depending on the type of dining establishment, we anticipate that the specific environmental sounds of each food experience may affect the impression of meals. Furthermore, since the dining environment has been shown to affect the perceived value of a meal, it is reasonable to assume that environmental sounds can alter that value. Accordingly, this study investigates the changes in food experience and its perceived value resulting from the presentation of environmental sound cues. We evaluated the perceived prices of restaurants anticipated from 13 different environmental sounds, selecting two types of sounds associated with lower anticipated prices and two with higher anticipated prices. In the meal evaluation experiment, participants consumed cup ramen while being exposed to four selected types of environmental sounds and a control condition of silence (noise cancellation), allowing us to examine the changes in food experience and perceived value. The evaluation method for meal value utilized price as it is quantitative and easily assessable. The results of the evaluation experiment revealed that environmental sounds in dining establishments led to higher preferences, perceived tastiness, and satisfaction compared to the absence of sound. |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA12049625 |
| 書誌情報 |
研究報告エンタテインメントコンピューティング（EC）
巻 2024-EC-72,
号 21,
p. 1-6,
発行日 2024-05-30
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
2188-8914 |
| Notice |
|
|
|
SIG Technical Reports are nonrefereed and hence may later appear in any journals, conferences, symposia, etc. |
| 出版者 |
|
|
言語 |
ja |
|
出版者 |
情報処理学会 |
IPSJ-EC24072021.pdf (1.1 MB)
