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: Ah. Yes. The inclusive or problem.
gollark: *ponders cow-based esolang*
gollark: Hahahahahahahahahahahaha
gollark: And can't appreciate good esolangs.
gollark: <@319753218592866315> is a stupid.

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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