Evaluation of Chewing Sound of Potato Chips Using Loudness Spectrum and Sharpness

Taste is perceived based on chemical and physical factors. The former includes taste and smell, while the latter includes texture, appearance, and sound. Physical factors have a considerable impact on the tastiness of solid foods. In this study, a quantitative evaluation is performed by analysing th...

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Bibliographic Details
Published inInternational Journal of Affective Engineering Vol. 23; no. 3; pp. 281 - 290
Main Authors SUZUKI, Yutaka, SHIDA, Shuya, YAMAMURA, Yuto, TERADA, Nobuyuki
Format Journal Article
LanguageEnglish
Published Japan Society of Kansei Engineering 2024
Subjects
Chewing sound
Loudness
Sharpness
Snacks
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Summary:Taste is perceived based on chemical and physical factors. The former includes taste and smell, while the latter includes texture, appearance, and sound. Physical factors have a considerable impact on the tastiness of solid foods. In this study, a quantitative evaluation is performed by analysing the sound of chewing for the ‘crispy’ sensation when chewing food. It is confirmed that the loudness increases and that many high-frequency components are included. The sharpness calculation results reveal that the sharpness value of a sample with a high sensory level is large. The results indicate a correlation exists between the shrillness of different sounds perceived by humans.
ISSN:2187-5413
2187-5413
DOI:10.5057/ijae.IJAE-D-23-00026