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Relationships of chewing sounds to judgments of crispness crunchiness and hardness



Relationships of chewing sounds to judgments of crispness crunchiness and hardness



Journal of Food Science 47(1): 121-124



Twenty college students (16 females, 4 males) used magnitude estimation to judge the crispness, crunchiness, and hardness attributes of 16 food items (celery, turnips, radishes, and various cracker types) and 16 tape-recorded biting and chewing sounds. Large correlations were generally found between oral and auditory judgements of each attribute. The data indicated that all 3 attributes were very closely related. In addition, the data suggested that food sounds aided in distinguishing between degrees of hardness.

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Accession: 006303207

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1982.tb11041.x


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