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SENSORY QUALITIES OF FOOD SOUNDS BASED ON INDIVIDUAL PERCEPTIONS 1
Author(s) -
VICKERS Z. M.,
WASSERMAN S. S.
Publication year - 1980
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1980.tb00863.x
Subject(s) - loudness , sensory system , multidimensional scaling , quality (philosophy) , scaling , representation (politics) , discontinuity (linguistics) , computer science , speech recognition , mathematics , acoustics , communication , pattern recognition (psychology) , psychology , cognitive psychology , artificial intelligence , statistics , physics , computer vision , mathematical analysis , geometry , quantum mechanics , politics , political science , law
Sounds emitted by eighteen foods were positioned in one‐ and two‐dimensional spaces by the nonmetric multidimensional scaling (MDS) algorithm MINISSA. Each of the eighteen food sounds was also scored on 15 sensory acoustical quality attributes. These sensory quality data were then used to study and interpret the MDS graphical representation. The results suggest two basic sensory criteria for distinguishing food sounds. One of these criteria, loudness, influences the intensity of many of the other acoustical qualities. The second criterion is unevenness or discontinuity. The continuous‐discontinuous quality of a sound provides a good description of the axes for both the one‐dimensional and the two‐dimensional MDS solutions.