The effect of age, gender and noise sensitivity on the liking of food in the presence of background noise

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Alamir M. A., AlHares A., Hansen K. L., Elamer A.

Food Quality and Preference, vol.84, 2020 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 84
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodqual.2020.103950
  • Journal Name: Food Quality and Preference
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Psycinfo, Veterinary Science Database
  • Keywords: Background noise, Confounding factors, Consumer and sustainability, Food perception, Psychology, Psychophysics
  • Open Archive Collection: Article
  • Azerbaijan State University of Economics (UNEC) Affiliated: Yes

Abstract

The liking of food in the presence of background noise has been associated with the noise type and level. So far, however, there have been few studies investigating the non-acoustic factors associated with food perception in the presence of background noise. This study investigated the food liking due to three non-acoustic factors (i.e. gender, noise sensitivity and age) in the presence of background noise, relative to the ambient background noise (i.e. no noise conditions). Fifteen participants rated the liking of food via questionnaires. The perceptual relative food liking due to age, gender and noise sensitivity at different noise types and levels were presented. The results indicated that age, noise sensitivity and gender influence relative food liking. Females had lower liking ratings of food than males (p = 0.038). Noise sensitivity was also negatively correlated with the relative liking of food (r = −0.72, p < 0.001). Sensitive participants gave lower relative food liking ratings (p = 0.023). The older participants also gave lower relative food liking ratings (p = 0.01). A better understanding of acoustic and non-acoustic factor effects on food perception can be an important area of interest in noise management of dining areas. These results also provide an opportunity for future practical and educational applications. These include a better service that could be presented from food providers and more practical acoustic design of dining areas to suit different groups of people.