The Effect of Different Jazz Music Frequencies on the Emotions and Sensory Perception of Arabica, Liberica, and Robusta Coffee
Wenny Bekti Sunarharum, Kiki Fibrianto, *Riska Dwi Maharani

Departement of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, East Java, Indonesia

Abstract

Perception of food can be influenced by various factors, one of which is music. Frequency is one of the musical elements that can modify emotions and sensory perception. Research on the impact of music frequency on the perception of Arabica, Liberica, and Robusta coffee is still limited. Therefore, this study aims to explore the effects of instrumental jazz music with different frequencies on the emotions and sensory perception of coffee. Arabica, Liberica, and Robusta coffee, roasted to a medium level, were coarsely ground and brewed using the cold brew technique. The methods used to evaluate emotions and sensory perception were Temporal Dominance of Sensations (TDS) and Temporal Dominance of Emotions (TDE) using Sensomaker software version 1.9. The findings indicate that differences in music frequency significantly affect sensory attributes, namely bitterness and sweetness. Higher music frequencies lead to a more dominant perception of sweetness by the panelists, while lower frequencies lead to a more dominant perception of bitterness. Differences in music frequency also significantly affect emotional attributes, namely fear, sadness, and happiness. Lower frequencies lead to a more dominant perception of fear by the panelists, while music with medium frequencies can make sadness and happiness the most dominant emotions experienced.

Keywords: coffee, emotions, frequency , jazz music, sensory perception

Topic: Sensory science