The effect of noise on coffee taste perception: An experimental evaluation

This thesis aims to examine the impact of auditory environmental conditions on the perception of coffee taste. Conducted through an experimental method, the study involved coffee tasting sessions in four different auditory settings (silence, natural sounds, grey noise, and red noise), during which participants' sensory evaluations were collected. The research is based on the hypothesis that the coffee experience is not limited to the sense of taste alone, but that auditory environmental factors can also significantly influence perception. Considering the demographic characteristics of the 60 participants, the study measured coffee taste and taste profile (intensity, clarity, body, balance, and persistence) as well as overall experience (preference, uniqueness, and willingness to repeat the experience) in each setting. According to the findings, coffee was perceived as most bitter in the silent environment (78.3%), while the highest perception of taste persistence occurred in the red noise condition. The coffee experience accompanied by natural sounds stood out in terms of body, while grey noise highlighted persistence. Among all groups, the silent environment received the highest scores in terms of willingness to repeat the experience (68.3%), personal experience emphasis (51.7%), and auditory-spatial appreciation. As a result, it was determined that the auditory environment directly affects coffee taste perception, that different soundscapes lead to variations in taste categories such as sweetness, bitterness, and umami, and that they also play a determining role in user satisfaction and experiential context.