The effect of chewing vibrations on the perception of rice cracker texture

Abstract

 We developed a novel approach for analyzing chewing vibrations in which vibration signals are isolated as short vibrations called cracklets and analyzed based on the frequency domain of each signal. The results of an oral stimulus test demonstrated that the perception of food texture was evoked only when the vibration stimuli were presented without actual food consumption. A discrimination test in which we used a discrimination ratio to examine the differences between the original chewing vibrations and modified vibrations created by deleting some cracklets demonstrated that segments of normalized cracklet energy affected the sensory texture perception of rice crackers.