Effects of the sound of the bite on apple perceived crispness and hardness
Abstract
The effects of the manipulation of the sound produced while biting into apple samples, a non-dry food, was investigated. In Experiment 1, participants rated the perceived crispness of flesh cylinders obtained from three apple cultivars differing in their texture profile: ‘Renetta’ (white ‘Renetta Canada’), ‘Golden’ (‘Golden Delicious’), and ‘Fuji’. Participants might hear the veridical sounds they made when biting into an apple cylinder without any frequency adjustment (0dB filter) or with high frequencies attenuated (either by −12dB or by −24dB). Perceived crispness was significantly lower when any of the reductions were applied than when no filter (0dB) was used. In Experiment 2, new participants rated both crispness and hardness of ‘Renetta’ and ‘Fuji’ cylinders. The sound of the bite could be unfiltered (0dB), reduced in its high frequencies (−24dB), or globally reduced (the microphone was switched off). Crispness, again, was perceived as significantly lower with any of the sound reductions. Interestingly, perceived hardness was significantly affected by the sound information as well: Hardness was rated as being significantly lower when a global sound reduction was applied than when the sound was unfiltered. We demonstrated, for the first time, that sound information plays an important role even for the evaluation of hardness, a property believed to be primarily oral/mechanical.
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The sounds of mastication can contribute to perception of crispness, freshness and pleasantness for foods such as crisps, biscuits and fruit.
“The sounds of mastication (i.e., the sounds that we hear when eating) can contribute to our perception of crispness, freshness and pleasantness for foods such as crisps, biscuits and fruit [70-73]”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [70]
An apple is rated as less crispy and softer when the biting sound is attenuated in either just the high-frequency range, or over the entire sound envelope.
“For instance, an apple is rated as less crispy and softer when the biting sound is attenuated in either just the high-frequency range, or over the entire sound envelope [70].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [70]
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- Authors
- Demattè, M. L., Pojer, N., Endrizzi, I., Corollaro, M. L., Betta, E., Aprea, E., Charles, M., Biasioli, F., Zampini, M., & Gasperi, F.
- Affiliations
- Fondazione Edmund Mach (IT)
- University of Trento (IT)
- Corresponding author
- Demattè, M. Luisa
- Gasperi, Flavia
- ORCID
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2014-12
- Volume
- 38
- Pages
- 58-64
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2119518126
- Cited by
- 95
- References
- 34
- Citations by year
- 2026: 5 · 2025: 9 · 2024: 4 · 2023: 11 · 2022: 4 · 2021: 9 · 2020: 12 · 2019: 13 · 2018: 5 · 2017: 9 · 2016: 9 · 2015: 4 · 2013: 1
- FWCI
- 10.51
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Institutional Research Information System (Università degli Studi di Trento) (submittedVersion)
- CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
- Keywords
- perceived hardness, acoustic attenuation, high-frequency filtering, texture perception, Fuji apple, Golden Delicious
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