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

The DOI matches its Crossref record; 54 of the 58 references it cites were found in a registry or an index.

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
Open this paper in CoChat — free account

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.

Overview

Integrity signals

Registry

Crossref · 10.1111/j.1745-459x.2004.080403.x

Cites

54 of 54 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

Flagged first, then by citations

Show all 58 references

4 of the 58 references couldn’t be matched to a known paper.

Research works printed but not linked: 9

  1. BRENNAN J.G., 1974, Sensory and instrumental measurements of “brittleness” and “crispness” in biscuits, Proceedings 4th Intern. Congress Food Sci. Technol., 2, 130
  2. DACREMONT C., 1993, Effect of visual clues on evaluation of bite sounds of foodstuffs, Sci. Aliment., 13, 603
  3. DRAKE B.K.1970.Relationships of sounds and other vibrations to food acceptability.Proceedings of the 3rd International Congress of Food Science and Technology pp.437–445 9–14 August Washington DC.
  4. FOSTER D., 1956, Psychological Aspects of Food Colors from the Consumer's Standpoint
  5. MISKIEWICZ A., 1999, Psychoacoustics in the automotive industry, Acustica, 85, 646
  6. MOSKOWITZ H.R.andKAPSALIS J.G.1974.Psychophysical relations in texture. Paper presented at the Symposium on Advances in Food Texture August 28–30. Guelph Ontario.
  7. SPENCE C., 2002, The ICI Report on the Secret of the Senses
  8. VICKERS Z.M., 1977, What sounds good for lunch?, Cereal Foods World, 22, 246
  9. VICKERS Z.M., 1987, Food Texture: Instrumental and Sensory Measurement, 45

Cited by

Sorted by citations

Items 201–300 of 471

Related

See all

Metadata

Authors
ZAMPINI, M., & SPENCE, C.
Affiliations
University of Oxford (GB)
Corresponding author
  • ZAMPINI, MASSIMILIANO
  • SPENCE, CHARLES
ORCID
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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review