Listening to The Beatles could help to enhance the enjoyment of a fish and chip supper, psychologists have found.
心理學(xué)家發(fā)現(xiàn)，聽著甲殼蟲樂隊的音樂，吃炸魚薯?xiàng)l也會覺很享受。

Research suggests that certain types of music can bring out specific flavours - including sweet, salty and bitter - in a range of foods.
研究還發(fā)現(xiàn)，特定的音樂類型能給很多食物增添一些特別的風(fēng)味，比如甜味，咸味和苦味。

The intensity of Nessun Dorma, performed by Luciano Pavarotti, is said to be the perfect accompaniment to dark mouse or coffee. Meanwhile, the high-pitched piano in Billie Holiday's Autumn in New York can help emphasise the autumnal flavour of a pumpkin pudding.
據(jù)說，帕瓦羅蒂演唱的《今夜無人入睡》與巧克力慕斯和咖啡最搭配。而比莉·荷莉戴《紐約的秋天》里的高音調(diào)鋼琴伴奏則有助于讓人感受到南瓜布丁里那種秋天的風(fēng)味。

In Ultraviolent restaurant in Shanghai, fish and chips are served up to a backdrop of the Beatles, while in El Celler de Can Roca in Girona, Spain, scented meringue comes with a commentary describing Barcelona footballer Lionel Messi in action, a clip which apparently brings out the citrus flavours in the dessert.
在上海的“紫外光”感官餐廳里，炸魚薯?xiàng)l被端上桌時通常放的是甲殼蟲樂隊的音樂；而在西班牙赫羅納的El Celler de Can Roca餐廳里，甜點(diǎn)的味道總是在足球運(yùn)動員梅西球賽的解說伴奏下而更加香氣撲鼻。

The so-called digital seasoning also applies to wine, helping drinkers to enjoy their tipple by up to 15 per cent more, if served alongside the right music.
這種所謂的“數(shù)碼調(diào)味品”也適用于酒類，如果喝酒時能配上合適的音樂，則能使飲酒者更加享受美酒的味道，而且喝的會比平時多15%。

Researchers found people enjoyed their wine more while listening to 'paired' music, rather than while being sat in silence. Tchaikovsky's String Quartet No 1 in D Major particularly compliments Chateau Margaux 2004, while Mozart's Flute Quartet in D Major should be played while drinking Puilly-Fume.
研究人員發(fā)現(xiàn)，喝酒時聽合適的音樂比安靜地喝酒更能讓人享受其中。比如柴可夫斯基的D大調(diào)第一弦樂四重奏與04年的法國瑪歌正牌葡萄酒正相配，而莫扎特的長笛四重奏更適合在喝法國盧瓦爾河谷普伊·富美白葡萄酒的時候聽。

Professor Charles Spence, a behavioral psychologist from Oxford University, told the Observer's Neil Tweedle that taste is not as dominant as we might think in judging a meal and that our ears might subconsciously talk to our tastebuds.
牛津大學(xué)的行為心理學(xué)教授查爾斯·斯彭斯認(rèn)為，食物的味道并不是唯一能夠決定我們對食物的評價的，我們的耳朵也能在潛意識里左右著我們的味蕾。

He said: 'Music cannot create taste or flavours that are not there in your mouth, but it can draw attention to certain notes in a wine or food that are competing in your mind... It's kind of digital seasoning.'
斯彭斯教授說：“食物在吃之前，音樂并不能對其有所影響，但音樂能讓人的大腦對某種味道印象深刻因而能吸引人的注意力……所以音樂就是一種數(shù)碼調(diào)味品。”

Mr Spence added that humans tend to match the same sounds to the same tastes.
他還說，人們更傾向于把同一類的聲音與相應(yīng)的味道結(jié)合在一起。

He described sourness as 'high-pitched', meaning it should be played alongside music of the same quality. He also said sweetness is associated with richer sounds, while bitterness is linked to deeper tones.
酸味和“高音”搭配，所以吃類似味道的食物時適合伴以這樣的音樂。甜味與多種音樂類型相適合，而苦味與較低沉的聲音更搭。

He believes the sound associated with salty - which he has not yet pinned down - would be enhanced by a throbbing type of sound.
斯彭斯教授說，至于咸味他還不怎么確定，可能更合適搭配的音樂是較為動感的聲音。

'Bitter, sweet, sour - we have those,' says Professor Charles Spence, 'But salty is the hardest taste to embody in sound.'
“苦味、甜味和酸味我們都已基本確定了，只有咸味最難確定搭配哪種聲音?！?/div>

To carry out his research, Mr Spence gives people two pieces of identical chocolate and asks them to each eat one while listening to a different piece of classical music.
為了進(jìn)行研究，斯彭斯教授給人們兩塊完全相同的巧克力，然后聽著不同的古典音樂來吃這些巧克力。

While the more sombre music is played, people generally describe the chocolate as more bitter. When they described the chocolate as 'sweet', it generally when the more upbeat piece was being played, he said.
聽較為傷感的音樂時，人們認(rèn)為巧克力的口味更苦。而聽歡快的音樂時，他們覺得口中的巧克力更甜。

Heston Blumenthal, who runs the Fat Duck in Bray, Berkshire, is among restaurateurs who have sought the professor's advice.
在伯克郡布雷經(jīng)營一家餐廳的赫斯頓·布盧門撒爾十分贊同斯彭斯教授的觀點(diǎn)。

Mr Spence said that, as well as music, colour and even the weight of cutlery are factors which can combine to make a dining experience more enjoyable. Ambient lighting was found to have a positive effect on a person's enjoyment, with red light bringing out the fruitiness in red wine.
斯彭斯教授說，和音樂的作用一樣，顏色甚至餐具的重量等因素結(jié)合在一起都能影響用餐體驗(yàn)。燈光也有類似的作用，紅色燈光能使葡萄酒中的果香味更加醇厚。