Initially two groups of foods were selected, one containing foods that were more crunchy than crisp and the other containing foods that were more crisp than crunchy. Subjects then compared each of the crisper foods with each of the crunchier foods and selected the product producing the higher‐pitched sound. More crisp than crunchy foods nearly always produced higher‐pitched sounds than the more crunchy than crisp foods. When the pitch of the eating sounds was altered (lowered) by changing the eating technique from a bite to a chew, judgments ofcrispness were depressed.
|Original language||English (US)|
|Number of pages||7|
|Journal||Journal of Texture Studies|
|State||Published - Jun 1984|