The role of auditory cues in modulating the perceived crispness and staleness of potato chips
Abstract
ABSTRACT 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. The results demonstrate that the perception of both the crispness and staleness was systematically altered by varying the loudness and/or frequency composition of the auditory feedback elicited during the biting action. The potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz−20 kHz) were selectively amplified. These results highlight the significant role that auditory cues can play in modulating the perception and evaluation of foodstuffs (despite the fact that consumers are often unaware of the influence of such auditory cues). The paradigm reported here also provides a novel empiric methodology for assessing such multisensory contributions to food perception.
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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 [72]
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Self-citation
- Authors
- ZAMPINI, M., & SPENCE, C.
- Affiliations
- University of Oxford (GB)
- Corresponding author
- ZAMPINI, MASSIMILIANO
- SPENCE, CHARLES
- Venue
- Journal of Sensory Studies
- Publisher
- Wiley
- Published
- 2004-10
- Volume
- 19
- Issue
- 5
- Pages
- 347-363
- ISSN
- 0887-8250 (ISSN-L)
- 1745-459X
- OpenAlex
- W2013326389
- Cited by
- 463
- References
- 58
- Citations by year
- 2026: 15 · 2025: 29 · 2024: 21 · 2023: 22 · 2022: 35 · 2021: 20 · 2020: 31 · 2019: 47 · 2018: 28 · 2017: 26 · 2016: 25 · 2015: 41 · 2014: 15 · 2013: 19 · 2012: 21
- FWCI
- 4.18
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Sensory Studies (publishedVersion)
- Institutional Research Information System (Università degli Studi di Trento) (submittedVersion)
- Topics
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
- Keywords
- auditory cues, potato chips, auditory feedback, high-frequency sound, food freshness
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