The role of auditory cues in modulating the perceived crispness and staleness of potato chips

By M. Zampini, Charles Spence. 2004

400 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/c6b90ea472e0aafbb3b315db865a617960b3274f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Experimental and Cognitive Psychology

In Nutrition and Dietetics

In Sensory Systems

Citations in the corpus

The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses (2007, background): “For instance, our perception of the pleasantness of a food is influenced not only by its look, smell, and taste, but also by its oral texture and by the sound that it makes in the mouth when we eat it (e.g., Amerine, Pangborn, & Roessler, 1965; Vickers, 1983; Zampini & Spence, 2004, 2005 ).”
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, methodology): “Another important point to bear in mind here is that much of the research demonstrating the influence of auditory cues on texture perception has been based on judgments of the initial bite [78,83].”
Effects of noise and distraction on alcohol perception (2012, background): “…that manipulating the volume made when an individual bit into the same potato crisp resulted in altered perception of freshness and crispness (Zampini & Spence, 2004); therefore suggesting that in judging the freshness/crispness of certain foods, audition dominates over gustatory/olfactory…”
Effects of the sound of the bite on apple perceived crispness and hardness (2014, methodology): “This result is consistent with what has been previously described in the literature about the influence exerted by sound on crispness evaluation in potato chips (Zampini & Spence, 2004).”
Sounds Big: The Effects of Acoustic Pitch on Product Perceptions (2017, background): “For example, product sounds (Zampini and Spence 2004), music (Bruner 1990; MacInnis and Park 1991; Zhu and Meyers-Levy 2005), and ambient noises (Mehta, Zhu, and Cheema 2012; Sayin et al. 2015) need not contain any intelligible language at all, yet each has a demonstrated impact on consumer mood…”
Effect of background noise on food perception (2011, background): “If the hypothesis that sounds cues must closely match auditory food cues (in quality and location) in order to have an effect is correct (Zampini & Spence, 2004), there should be no 1 The liking of the background noise did not correlate with flavoursomeness [r = .041, two-tailed, p = .59] or…”
Managing sensory expectations concerning products and brands: Capitalizing on the potential of sound and shape symbolism (2012, background): “…Meyners, Griffiths, & Bailey, 2009; Demattè, Sanabria, Sugarman, & Spence, 2006; Laird, 1932), and crispness turns out to be as much a matter of what we hear, as about what we actually feel in the mouth (see Spence & Shankar, 2010; Spence, Shankar, & Blumenthal, 2011; Zampini & Spence, 2004).”
Noise and its impact on the perception of food and drink (2014, background): “” Food-related sounds include everything from the crunch or crack of dry food products such as potato chips, biscuits, and many breakfast cereals [44-46] through to the sound of carbonation in a sparkling drink (see [47], p.”