Crunchiness is a sensory response to a combination of mechanical failure events and the sound emitted upon their occurrence.
Crunchiness most related to a larger proportion of low-pitched sounds with frequencies less than 1.9 kHz.
It is difficult to determine the crunchiness of a food through listening to someone else, since many of the lower-pitched sounds one hears while eating a crunchy food are conducted through the boned of the skull and jaw to the ear.
The loss of crunchiness is expressed by increased ‘chewiness’ or ‘sogginess’ which in brittle cereals and snacks spells the end of acceptability.
Crunchiness is highly valued and universally liked textural characteristics, linked to freshness to well cooked food and to high quality, that are often used to create pleasing textural combinations and contrasts.
What is crunchiness?
