By Joyce Wehrman

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In one of this series (Vickers, 1985), it was shown that pitch was a useful parameter in distinguishing between crispness and crunchiness; crisp sounds tended to be higher in pitch than crunchy sounds. These extensive studies gave considerable improvements to the understanding of crispness, and associated work has continued in other laboratories. Dacremont et al. (1992) investigated the contribution of both air-transmitted and bone-conducted sound to the perception of crispness, crackliness and crunchiness in foods.

Development of the vocabulary is a group process for creating a complete list of descriptors for the products under study. Panellists freely describe the flavour, appearance, odour, mouthfeel, texture and aftertaste characteristics of different samples. No hedonic (good or balanced ), general (full or typical ) or intensity-based (strong or weak) terms are permitted. Terminology should be consistent from product to product and tied to reference materials. The references decrease panellist variability, reduce the amount of time necessary to train sensory panellists, and allow calibration of the panel in the use of intensity scales.

Firstly, conventional force–deformation instruments have undergone considerable enhancement through the extensive use of computerised data acquisition and analysis software, and through the availability of a wider range of test rigs for specific purposes. Secondly, the increased interest in the mechanics of mastication has enhanced our understanding of oral processes and of their relationship to texture perception. Thirdly, the importance of texture as an important attribute driving consumer acceptance has stimulated further research, particularly in the search for smaller but reliable measuring devices that can be used outside the QC laboratory.

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