为了进行研究，斯彭斯教授给人们两块完全相同的巧克力，然后听着不同的古典音乐来吃这些巧克力。

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.

听较为伤感的音乐时，人们认为巧克力的口味更苦。而听欢快的音乐时，他们觉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.

在伯克郡布雷经营一家餐厅的赫斯顿·布卢门撒尔十分赞同斯彭斯教授的观点。

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.

斯彭斯教授说，和音乐的作用一样，颜色甚至餐具的重量等因素结合在一起都能影响用餐体验。灯光也有类似的作用，红色灯光能使葡萄酒中的果香味更加醇厚。

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