A new study suggests that the structure of ancient Greek music can affect how people perceive taste, with certain musical modes triggering specific flavor associations. The research shows that musical influence can shape taste perception and that education in culinary arts may play a role in how these connections form.
The study, led by Sibel Ozilgen of Yeditepe University, examined whether listening to ancient Greek modes such as Ionian, Dorian, and Phrygian could lead people to link those sounds to basic tastes like sweet, salty, or bitter.
Published in the International Journal of Gastronomy and Food Science, the research involved 510 university students, including both culinary students and those from other academic backgrounds.
Sweet, salty, or bitter linked by sound
Participants listened to seven distinct diatonic modes from the Greek tradition and were asked to choose a taste they associated with each. The results showed clear trends.
Sweeter flavors were often linked to modes like Aeolian, Ionian, Lydian, and Mixolydian—modes historically tied to positive or bright emotional tones.
On the other hand, bitter tastes were most often connected to darker-sounding modes like Locrian and Phrygian. The Dorian mode, which falls in the middle in emotional tone, was largely associated with salty tastes.
Ozilgen said the emotional response triggered by a musical mode closely mirrored the emotional qualities often tied to its associated taste. For instance, sweet tastes typically evoke happiness or comfort feelings, also linked to the brighter modes.
Culinary education proved to be a significant factor. Students with culinary training made more consistent and structured associations between modes and tastes. Non-culinary students, in contrast, showed more variation in their responses.
However, both groups agreed on the associations for the Dorian and Phrygian modes, suggesting some universal connections between sound and taste exist regardless of background.
Culinary background shapes perception
While past studies have explored how musical elements like tempo or pitch affect food perception, Ozilgen’s work is among the first to examine how the structure of music itself—through ancient modes—can influence sensory responses.
She emphasized that these findings could inform marketing strategies in restaurants and food service settings, where carefully selected music might enhance or guide customers’ taste experiences.
The study underscores the importance of understanding how sound, emotion, and flavor interact in the brain. As Ozilgen notes, tapping into this multisensory connection could open new possibilities in food presentation and consumer engagement.
