Music and wine tasting: an experimental neuromarketing study

被引:26
|
作者
Hsu, Liwei [1 ]
Chen, Yen-jung [1 ]
机构
[1] Natl Kaohsiung Univ Hospitality & Tourism, Kaohsiung, Taiwan
来源
BRITISH FOOD JOURNAL | 2020年 / 122卷 / 08期
关键词
Music; Neuromarketing; Priming effect; Wine selection; IN-STORE MUSIC; BACKGROUND MUSIC; EMOTION RECOGNITION; GAMMA OSCILLATIONS; ATTENTION; CONSUMERS; PREFERENCES; PERCEPTION; RESPONSES; BRAINWAVE;
D O I
10.1108/BFJ-06-2019-0434
中图分类号
F3 [农业经济];
学科分类号
0202 ; 020205 ; 1203 ;
摘要
Purpose Music has a priming effect on product selection. The purpose of this paper is to extend the current understanding on this issue using an experimental design incorporating behavioural and brainwave data. Design/methodology/approach An experiment with 40 participants was conducted to explore how and why wine tasting preferences would be primed by different genres of musical stimuli. Electroencephalographic measurement was adopted to measure participant brainwave activity in two experiments, each involving two rounds of wine tasting, and the treatment was administered between the two rounds. Findings Significant associations between the musical stimulus genre and participant change in wine selection were found, and the musical stimuli resulted in different brainwave activities because participant beta and gamma wave activities significantly differed in the first and second wine tasting rounds. Correlational analyses indicated that alpha,beta and gamma wave activities generated by the musical stimuli were significantly but negatively correlated with alpha wave activity.alpha wave activity in the musical stimulus phases was significantly negatively correlated with beta wave activity in the second round of wine tasting, and the other associations were significant and positive. Originality/value This study highlighted the priming effect of musical stimuli in wine tasting. Empirical evidence derived from experimental research was analysed with behavioural and brainwave data. This study's original contribution is that it explored wine tasting preferences from a neuromarketing perspective. The results of this study can provide empirical evidence on how to effectively use music in marketing strategies.
引用
收藏
页码:2725 / 2737
页数:13
相关论文
共 50 条
  • [1] MEASURING THE IMPACT OF PACKAGING IN WINE, A NEUROMARKETING STUDY
    Serrano Agudelo, Daniel
    Lomello, Magdalena
    Mengual Recuerda, Ana
    Juarez Varon, David
    3C EMPRESA, 2022, 11 (01): : 17 - 43
  • [2] Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting
    Malfeito-Ferreira, Manuel
    FOOD RESEARCH INTERNATIONAL, 2023, 174
  • [3] Not Just Another Pint! The Role of Emotion Induced by Music on the Consumer's Tasting Experience
    Reinoso-Carvalho, Felipe
    Dakduk, Silvana
    Wagemans, Johan
    Spence, Charles
    MULTISENSORY RESEARCH, 2019, 32 (4-5) : 367 - 400
  • [4] Wine Tasting: How Much Is the Contribution of the Olfaction?
    Cherubino, Patrizia
    Cartocci, Giulia
    Modica, Enrica
    Rossi, Dario
    Mancini, Marco
    Trettel, Arianna
    Babiloni, Fabio
    PROBLEMS, METHODS AND TOOLS IN EXPERIMENTAL AND BEHAVIORAL ECONOMICS, 2018, : 199 - 209
  • [5] "Let the music play" - experimental study on background music and time preference
    Israel, Avi
    Rosenboim, Mosi
    Shavit, Tal
    JOURNAL OF COGNITIVE PSYCHOLOGY, 2022, 34 (04) : 546 - 562
  • [6] APPLICATION OF NEURO-MARKETING TECHNIQUES TO THE WINE TASTING EXPERIENCE
    Caratu, Myriam
    Cherubino, Patrizia
    Mattiacci, Alberto
    RESEARCH ADVANCEMENTS IN NATIONAL AND GLOBAL BUSINESS THEORY AND PRACTICE, 2018, : 299 - 307
  • [7] Expectations influence sensory experience in a wine tasting
    Siegrist, Michael
    Cousin, Marie-Eve
    APPETITE, 2009, 52 (03) : 762 - 765
  • [8] Assessing the Effect of Musical Congruency on Wine Tasting in a Live Performance Setting
    Wang, Qian
    Spence, Charles
    I-PERCEPTION, 2015, 6 (03):
  • [9] Demystifying wine tasting: Cognitive psychology's contribution
    Parr, Wendy, V
    FOOD RESEARCH INTERNATIONAL, 2019, 124 : 230 - 233
  • [10] Thermal Tasting and Difference Thresholds for Prototypical Tastes in Wine
    Pickering, Gary J.
    Kvas, Rachel
    CHEMOSENSORY PERCEPTION, 2016, 9 (01) : 37 - 46