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ANALYSIS OF FOOD CRUSHING SOUNDS DURING MASTICATION: TOTAL SOUND LEVEL STUDIES 1
Author(s) -
III W. E. LEE,
SCHWEITZER M. A.,
MORGAN G. M.,
SHEPHERD D. C.
Publication year - 1990
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.1745-4603.1990.tb00473.x
Subject(s) - sound (geography) , mastication , sensory system , statistical analysis , food science , dentistry , audiology , zoology , mathematics , medicine , statistics , acoustics , biology , physics , neuroscience
The total sound level of airborne noise was measured continuously during consecutive chews of fresh and stale samples of potato chips and tortilla chips. Sensory estimations of crispness were also made. Samples were evaluated using both an open mouth and a closed mouth procedure. Analysis showed that the total sound level decreased as chewing progressed. Significant differences were observed between open mouth and closed mouth chewing, with the former displaying higher sound levels. However, there were no statistical differences in the sound levels between fresh and stale samples. Sensory assessments ofcrispness showed decreasing crispness as chewing progressed. Statistical differences were observed in the sensory evaluations between fresh and stale samples. Openmouth sensory evaluations were significantly different from closed‐mouth evaluations for potato chips but not for tortilla chips. Good correlations were observed between the acoustic measurements and the sensory estimations, in agreement with the work of other investigators.