Evaluation of Chewing Sound of Snacks using Loudness and Sharpness

Abstract

A quantitative evaluation was performed by analysing the sound of mastication for the sensation of "crispy" when chewing food. It was confirmed that the loudness value increased and that many high-frequency components were included. On calculating the sharpness, it was found that the sharpness value of a sample with a large sensory level was large. It was suggested that there is a correlation between the shrillness of the different sounds perceived by humans.