Evaluation of the effect of music on the preference of sustainable products on the gastrophysical axis

This study examines music as a tool to guide sustainable product choices on the axis of gastrophysics. In addition to consumers' low awareness of sustainable foods, the fact that sustainable products have a high price perception or a low preference due to unfamiliar tastes, it has been investigated how sensory stimuli can change this perception. Within the scope of the research, chocolate, which had many unethical problems during its production, was selected as an example, and sustainable chocolate with a bean-to-bar have production approach and industrially produced chocolate were included in the study. On the other hand, used two different types of music, soft music and hard music, developed for chocolate, as stimuli to measure its gastrophysical effect. An experimental method was preferred to test the purpose of the study. In this regard, the taste perception, texture, and consumer preference of chocolates each of the 3 experimental groups, in 4 different designs were evaluated through sensory analysis. A total of 45 trained panelists participated in the study, 15 of whom received sensory analysis training for each experimental group. The shapes of the chocolates presented were standardized by the researcher to be 8 g in weight and hemispherical to avoid biasing participant decisions.In order to better understand the effect of music on the taste, texture and liking of chocolates, pre-tests were first carried out by tasting both chocolates in an environment without music. Then, the post-test results and pre-test results obtained from chocolate tastings accompanied by music were examined comparatively. These comparisons were made within and between the chocolates themselves. Thus, while the effect of music on the sensory properties of chocolates was measured, it was aimed to understand their preferability by determining the effect of music on the general liking of chocolates through comparisons made between each other. In the study conducted with the participation of a total of 45 trained panelists, the flavor profile consisting of sweetness, bitterness, chocolate taste, milky taste, sour taste, woody taste, post-tasting mouthfeel, bad/unpleasant taste parameters; Data obtained from hedonic test surveys measuring texture and general liking, consisting of hardness, softness, brittleness, roughness, stickiness, dryness, smooth appearance, melting in the mouth parameters, were examined with statistical analysis programs. As a result of the analysis, it was determined that music had an impact on the relationships established between the flavor and texture parameters of chocolates. It has been determined that this situation causes sustainable chocolate and industrial chocolate to have different liking when tasted in an environment without music, accompanied, by soft music and hard music. In the comparisons made between the two chocolates, it was understood that sustainable chocolates tasted with soft music were more appreciated than all other chocolates. While this result generally shows that music is effective on the sensory properties of foods, it has been concluded that music chosen in accordance with the product can be an effective way to increase the preference of sustainable product by causing a positive effect on consumer perception. Finally, in line with the research results, it is aimed at the industry and academia recommendations have been developed.