Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 425302
Title The influence of auditory and visual information on the perception of crispy food
Author(s) Pocztaruk, R.D.; Abbink, J.H.; Wijk, R.A. de; Frasca, L.C.D.; Gaviao, M.B.D.; Bilt, A. van de
Source Food Quality and Preference 22 (2011)5. - ISSN 0950-3293 - p. 404 - 411.
DOI http://dx.doi.org/10.1016/j.foodqual.2010.11.008
Department(s) Consumer Science & Intelligent Systems
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) oral physiology - crushing sounds - sensory evaluation - solid food - texture - mastication - product - crunchy - force - model
Abstract The influence of auditory and/or visual information on the perception of crispy food and on the physiology of chewing was investigated. Participants chewed biscuits of three different levels of crispness under four experimental conditions: no masking, auditory masking, visual masking, and auditory plus visual masking. The order of the four masking condition blocks was randomized. The sound of chewing was masked by loud sounds on a headphone and visual masking of the food was achieved by closing the eyes. We measured skull vibration and the number of chewing cycles until swallowing. Subsequently, texture and sound attributes were scored. Auditory masking led to significant lower scores on the attributes sound and snapping, but only for the participants who started the experiments with auditory plus visual masking. The other participants were not influenced by auditory masking. The memory of the unmodified stimuli helped to maintain accurate sound perception in later trials.
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