Crunchiness

Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome.

Crunchy foods

Crunchy foods are associated with freshness.[1]

Relationship to sound

Crispness and crunchiness could each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the basis of a combination of auditory and oral-tactile information".[2] An acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above.

gollark: Maybe have a dedicated hardware device managing that.
gollark: Wondrous, I DID add that notice!
gollark: ++help remind
gollark: ++help remind#
gollark: HGJokes are more than the mere aesthetic and word choice.

See also

References
  1. Roach, Mary (26 March 2013). "Mary Roach on Studying How Humans Chew and Eat". The New York Times. Retrieved 28 March 2013.
  2. Lawless, Harry T.; Heymann, Hildegarde (1999-08-31). Sensory Evaluation of Food: Principles and Practices. ISBN 9780834217522.


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