The influence of auditory and visual information on the perception of crispy food

Changes in sensory perception during aging

“…Research conducted on healthy young adults showed that masking of visual cues when eating crisp biscuits does not have an effect on perception of any texture attribute of the biscuit (de Liz Pocztaruk et al, 2011). Research conducted on healthy young adults showed that masking of visual cues when eating crisp biscuits does not have an effect on perception of any texture attribute of the biscuit (de Liz Pocztaruk et al, 2011).…”

The influence of oral processing, food perception and social aspects on food consumption: a review

“…Participants were less likely to perceive the moisture in a pretzel if they ate it while listening to loud noise over a headphone than when eating in the absence of any background noise . In a study on the influence of auditory and/or visual information on the perception of crispy biscuits, it was found that auditory masking of chewing sounds led to significant lower scores on attributes related to sound, but only for the participants who started the experiments with auditory plus visual masking . The other participants, who started the series of experiments with auditory and/or visual cues of the food, were not influenced by auditory masking.…”

“…Taste cells are present mainly on the surface of the tongue and palate , but are also detected in the oesophagus and epiglottis . The taste bud is formed by the union of several taste cells ( cells) . These cells contain taste receptors located on the apical region and can be from one of four morphological types: type I (dark), type II (light), type III (intermediate) and type IV (round – progenitor of other types) cells.…”

Measurement of the texture of dry crisp products

“…Using the hypothesis that most chewing sounds perceived by an individual are the result of bone-conducted vibrations travelling through the jaw to the ear canal, early research concluded that placement of a microphone at the opening of an individual's ear canal resulted in acoustic recordings that were most representative of what is perceived during chewing (Drake, 1963). Other approaches have also been used and include inserting a needle probe onto the bony surface of the cheek (Kapur, 1971), the application of a contact microphone onto the cheek near the maxillar angle on the eating side of an individual (Drake, 1963;Dacremont et al, 1991) or the placement of an accelerometer against the mastoid bone of an individual (de Liz Pocztaruk et al, 2011). Air-conduction however is also important for perception of texture.…”

“…While some researchers have designed their own equipment for simultaneous recording of sounds and forces (Chaunier et al, 2005;Taniwaki et al, 2010), one piece of equipment sold commercially that is gaining in popularity for use in this area is the acoustic envelope detector (AED), which is sold as an attachment for the Texture Analyzer (Stable Microsystems, Surrey, UK). A number of researchers have used the AED and Texture Analyzer for collection of data related to crisp products (Chen et al, 2005;Varela et al, 2006;Primo-Martin et al, 2009;Salvador et al, 2009;Saeleaw and Schleining, 2010;de Liz Pocztaruk et al, 2011).…”