An Acoustic Study on the Texture of Cellular Brittle Foods

抄録

Crispness, crunchiness and crackliness are the essential qualities for food that is cellularly brittle. The relationship between acoustic sensations and perception of texture has been studied in cellular brittle foods. This article aims to review the progress of measuring acoustics in brittle food to predict human perception of sound/vibration. In doing so, the techniques used for sound/vibration recording, acoustic parameters related to food sensory properties, and the stimulus test of acoustic/vibration on human perception of food texture will be reviewed. Lastly, the mainstream direction of this field of research will be summarized. Additionally, prospective research for the future in this area of study is provided.