Consumer perception of crispness and crunchiness in fruits and vegetables

By L. Fillion, D. Kilcast. 2002

190 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Social Psychology

View Paper: https://www.semanticscholar.org/paper/13761bbaafcba5507129e36fd0bb47e13e88b5f0

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In Experimental and Cognitive Psychology

In Food Science

In Social Psychology

Citations in the corpus

Assessment of apple (Malus × domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy (2011, background): “They normally represent the major traits contributing to general “food enjoyment” since both are considered by consumers as an indication of the freshness and healthy state of fruit (Szczesniak, 1988; Fillion and Kilcast, 2000; Fillion and Kilcast, 2002).”
Effects of the sound of the bite on apple perceived crispness and hardness (2014, background): “For high moisture foods, Fillion and Kilcast (2002) investigated the perceived crispness and crunchiness in fruit and vegetable products.”
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “show that people normally use the auditory cues generated during the first bite when trying to assess crispness of a food ([39,103]; see also [70]).”
STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS : RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS (2008, background): “Mainly during chewing Fillion and Kilcast 2001 Fractures after applying a higher force on the product than for crispness.”
Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation (2016, background): “Crunchiness is a positive attribute that contributes to food njoyment (Szczesniak and Khan, 1984) and it is particularly imporant in fruits and vegetables since it is associated with freshness nd wholesomeness (Fillion and Kilcast, 2002).”