SOUND PERCEPTION AND FOOD QUALITY1
- 1 February 1991
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 14 (1) , 87-96
- https://doi.org/10.1111/j.1745-4557.1991.tb00049.x
Abstract
Historically, little work has been done on the sounds produced by biting or chewing foods. The earliest work was done by Drake during the 1960s and early 1970s. Drake described methods for producing sounds and methods for analyzing food sounds. He published detailed descriptions of sounds produced by crushing a variety of foods (Drake 1963). His studies are still the most thorough and extensive analysis of food sounds. Drake stopped his work before he had much of an opportunity to relate the different measured acoustical parameters to sensory attributes. He computed correlations between acoustical parameters and a few sensory attributes‐but, by and large, he did not attempt to give the acoustical parameters any sensory measuring or the sensory measures any auditory meaning.Keywords
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