A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures

By L. Duizer. 2001

232 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/f3f630e6165e1f1503ccb4c09beb113c28654154

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In Experimental and Cognitive Psychology

In Food Science

In Mechanics of Materials

Citations in the corpus

Acoustic envelope detector for crispness assessment of biscuits (2005, background): “The former adopts sensory tests technique (Christensen and Vickers 1981; Vickers 1985) and the latter requires the development of acoustic detection devices (Edmister and Vickers 1985; Seymour and Hamann 1988; Tesch et al. 1995; Duizer 2001; Srisawas and Jindal 2003).”
Texture dynamics during postharvest cold storage ripening in apple (Malus × domestica Borkh.) (2012, background): “the acoustic signature is dependent upon the sound emission occurring at the onset of sample fracturing and measured in decibels (Duizer, 2001; Kilcast, 2004).”
Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis (2009, background): “In general, crispness is characterized by a brittle fracture at low fracture force, and distinguishable fracture events, with the concomitant emission of sound (Duizer, 2001; Luyten, Plijter, & van Vliet, 2004).”
Food oral processing - a review. (2009, unknown): “Similar biting behaviour has also been observed recently by Duizer and Winger (2006) using an intra-oral measurement system. From these studies, it is clear that both the mechanical nature (elastic or plastic) and the mechanical strength (the yield stress) of a food have a huge influence on the biti”
Design of hot air drying for better foods (2006, background): “For the latter products hygroscopic properties are significant because sorption of water strongly affects mechanical resistance and acoustic emission of crunchy materials (Duizer, 2001; Lewicki, Gondek, & Ranachowski, 2003; Marzec, Lewicki, & Ranachowski, 2002).”
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “[41,49-54]; see [6,55], for reviews of this early research; and [56], for a more recent review).”
Assessment of apple (Malus × domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy (2011, methodology): “In crispy apples, the cell breakage generates a sound wave which causes a vibration between molecules around their equilibrium, consequently propagating the pressure wave and thus producing the sound (Duizer, 2001).”
Effects of the sound of the bite on apple perceived crispness and hardness (2014, background): “Indeed, food with high moisture content behaves differently from dry foods under crushing conditions (Duizer, 2001), therefore different effects of sound might be observed.”
Structure and Texture Properties of Fried Potato Products (2006, background): “( 86 ) Differences between crispness and crunchiness might be in the pitch of their respective sounds, even though pitch is a complex characteristic being also a function of the intensity and wave form.”