Cited by 471Multisensory perception and integrationSensory Analysis and Statistical MethodsTactile and Sensory Interactions

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THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPS

ZAMPINI, MASSIMILIANO, SPENCE, CHARLES·2004·Journal of Sensory Studies

DOI 10.1111/j.1745-459x.2004.080403.x

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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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Authors: ZAMPINI, M., & SPENCE, C.
Affiliations: University of Oxford (GB)
Corresponding author: ZAMPINI, MASSIMILIANO
SPENCE, CHARLES
ORCID: 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
DOI: 10.1111/j.1745-459x.2004.080403.x
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
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor, 150 d)
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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THE ROLE OF AUDITORY CUES IN MODULATING THE PERCEIVED CRISPNESS AND STALENESS OF POTATO CHIPS

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