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

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Citations

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Show all 58 references

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

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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

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