Crunchiness

Last updated
Crunchy foods Crunchy foods 3.jpg
Crunchy foods

Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome.

Contents

Crunchy foods are associated with freshness, particularly in vegetables. [1] In bready foods, crunchiness can instead be associated with staleness. Other foods regularly associated with the sensation include nuts [2] and sweets.

Relationship to sound

Crispness and crunchiness could each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the basis of a combination of auditory and oral-tactile information". [3] An acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above.

See also

References

  1. ↑ {{cite news |url=https://www.nytimes.com/2013/03/26/health/mary-roach-on-studying-food-and-how-humans-eat-it.html |archive-url=https://web.archive.org/web/20130326075628/https://www.nytimes.com/2013/03/26/health/mary-roach-on-studying-food-and-how-humans-eat-it.html |archive-date=26 March 2013 |title=Mary Roach on Studying How Humans Chew and Eat | last=Roach | first=Mary | authorlink=Mary Roach | Vincent, J. F. V.; Saunders, D. E. J.; Beyts, P. (2002). "The Use of Critical Stress Intensity Factor to Quantify "Hardness" and "Crunchiness" Objectively" . Journal of Texture Studies. 33 (2): 149–159. doi:10.1111/j.1745-4603.2002.tb01341.x. ISSN   1745-4603.
  2. ↑ Saklar, S.; Ungan, S.; Katnas, S. (1999). "Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment" . Journal of Food Science. 64 (6): 1015–1019. doi:10.1111/j.1365-2621.1999.tb12271.x. ISSN   1750-3841.
  3. ↑ Lawless, Harry T.; Heymann, Hildegarde (1999-08-31). Sensory Evaluation of Food: Principles and Practices. Springer. ISBN   9780834217522.


This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.