+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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



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



Journal of Sensory Studies 19(5): 347-363



We investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action. Participants in our study bit into potato chips with their front teeth while rating either their crispness or freshness using a computer-based visual analog scale.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 004362223

Download citation: RISBibTeXText

DOI: 10.1111/j.1745-459x.2004.080403.x


Related references

An illusion you can sink your teeth into: haptic cues modulate the perceived freshness and crispness of pretzels. Perception 39(12): 1684-1686, 2010

The role of auditory cues in modulating the perception of electric toothbrushes. Journal of Dental Research 82(11): 929-932, 2003

Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements. International Journal of Food Science & Technology 50(2): 500-506, 2015

Texture in potato chips. starch contributes crispness; cell walls and pectic materials contribute tenderness. Illinois research: er 13 (3) 13-14, 1971

Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups. Food Quality and Preference 51: 8-19, 2016

Red potato chips: segmentation cues can substantially decrease food intake. Health Psychology 31(3): 398-401, 2012

Effect of cooking on the crispness of cassava chips. Journal of food science 67(3): 1219-1223, 2002

Water sorption and crispness of fat-free apple chips. Journal of food science 67(1): 87-92, 2002

Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market. Food Additives and Contaminants. Part A Chemistry Analysis Control Exposure and Risk Assessment 27(9): 1193-1198, 2010

Potato chips. III. Dry matter, specific weight of potato tubers and their yield in chips production. Tecnologia alimentaria: (37 38) 6-7, 1973

How material, visual and verbal cues on packaging influence consumer expectations and willingness to buy: The case of crisps (potato chips) in Spain. Food Research International 99(Pt 1): 239-246, 2017

Auditory quality cues are more effective than auditory location cues in a R- no R differentiation The extension of the rule to primitive mammals. Acta Neurobiologiae Experimentalis 56(4): 949-953, 1996

Water sorption isotherms and crispness of fried yam chips in the temperature range from 293 K to 313 K. International Journal of Food Properties 10(3): 561-575, 2007

Optimization of blanching for crispness of banana chips using response surface methodology. Journal Of Food Science. 61(1): 165-166, 1996

Auditory quality cues are more effective than auditory location cues in a R - no R go - no go differentiation the extension of the rule to primitive mammals American opossum, Didelphis virginiana. Acta Neurobiologiae Experimentalis (Warsaw): 564: 949-953, 1996