I distinguish between the effect of noise on the taste, aroma/flavour, and textural properties of food and drink. I then critically evaluate the laboratory-based research that has examined the effect of loud background noise on taste perception. In this review, I first highlight the growing problem of noise in restaurants and bars and look at the possible causes.
In fact, over the last decade or two, many restaurants have become so loud that some critics now regularly report on the noise levels alongside the quality of the food. Noise is currently the second most common complaint amongst restaurant-goers, behind poor service.
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