Linking chewing acoustics to texture perception in crackers.

Challenge

Auditory cues significantly influence texture perception. This research explored whether external sound recordings made during eating, could predict consumer perception of crisp and crunchy textures as well as, or better than, a trained sensory panel

Approach

A three-step approach using seven commercial savoury cracker brands.

1. Consumer ratings of crispness and crunchiness from USA, Germany and UK
2. Spectrum profiling by Tate & Lyle trained panel (11 texture attributes)
3. Sound recordings in a soundproof media room using three microphones around the participant’s mouth during 10 chews; 12 participants

Outcome

Sound and texture attributes are both important measures of crispiness and crunchiness. In measuring crispiness, sound measured by audio recordings alone could be a strong predictor. In terms of crunchiness, trained panel assessment were more predictive than audio recordings. This study also suggests crispy and crunchy are not opposites, and their association on opposite ends of the Spectrum scale should be revisited.

Click here to view our Pangborn 2025 research poster.