Identifying a sound source can shift annoyance independent of loudness

Evidence

In contrast, the identification of the sound source can significantly influence annoyance rating. For example, the original sound of a coffee machine, brewing fresh coffee, was preferred in comparison to the processed version, despite same loudness-time function. Also the sound of clinking wineglasses produces much less annoyance for the original sound than for the processed sound. On the other hand, however, for many other sounds, not only the loudness rating but also the annoyance rating was only little influenced by the effect whether the sound source could be identified. — Professor Dr.-Ing. Hugo Fastl, Professor Dr.-Ing. Eberhard, Psychoacoustics- Facts and Models, 1866

Categorization

• XREF: Relates to how top-down cognitive factors shape sonic perception, echoing broader auditory-cognition material. — connects to: Non-auditory factors strongly bias loudspeaker purchase preferences in sighted listening; Product sound quality depends on task context, not just pleasantness.; Annoyance rises with loudness, sharpness, roughness, and impulsive temporal components. (+3 more)
• corroborated: 3 independent passages support this claim — Professor Dr.-Ing. Hugo Fastl, Professor Dr.-Ing. Eberhard, Psychoacoustics- Facts and Models, 1866