Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception
Differences in the definitions and terms used by consumers to describe their sensory sensations of crispness/crunchiness were studied, highlighting the relevance of using well-defined terms in consumer studies. A questionnaire was presented to consumers from two different Spanish-speaking countries (Spain and Uruguay, n = 200). The answers showed that the terms crispy and crunchy had different meanings or evoked different perceptions depending on the country. The crispy/crunchy food items most frequently mentioned by consumers were dry-crisp, processed products; vegetables or other wet-crisp products were not often mentioned by the consumers interviewed. The main difference between the two countries was that 38% of Spanish consumers did not know the Spanish term for "crunchy" and 17% thought that "crispy" and "crunchy" had the same meaning. The results contribute to a greater knowledge of the terminology used by the consumers to describe oral sensations related to crispness and crunchiness.
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Springer
2008-03
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Subjects: | Texture, Sensory analysis, Terminology, Crispness, Crunchiness, Consumers, |
Online Access: | http://hdl.handle.net/10261/334277 |
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dig-iata-es-10261-3342772023-08-31T11:50:03Z Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception Varela, Paula Salvador, Ana Gámbaro, Adriana Fiszman, Susana Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Ministerio de Educación y Ciencia (España) Texture Sensory analysis Terminology Crispness Crunchiness Consumers Differences in the definitions and terms used by consumers to describe their sensory sensations of crispness/crunchiness were studied, highlighting the relevance of using well-defined terms in consumer studies. A questionnaire was presented to consumers from two different Spanish-speaking countries (Spain and Uruguay, n = 200). The answers showed that the terms crispy and crunchy had different meanings or evoked different perceptions depending on the country. The crispy/crunchy food items most frequently mentioned by consumers were dry-crisp, processed products; vegetables or other wet-crisp products were not often mentioned by the consumers interviewed. The main difference between the two countries was that 38% of Spanish consumers did not know the Spanish term for "crunchy" and 17% thought that "crispy" and "crunchy" had the same meaning. The results contribute to a greater knowledge of the terminology used by the consumers to describe oral sensations related to crispness and crunchiness. The authors are indebted to the Comisión Interministerial de Ciencia y Tecnología for financial support (Project AGL 2003-09208-C03-02) and to the Ministerio de Educación y Ciencia (Spain) for the grant awarded to author Paula Varela 2023-08-31T11:50:03Z 2023-08-31T11:50:03Z 2008-03 2023-08-31T11:50:03Z artículo doi: 10.1007/s00217-007-0635-7 issn: 1438-2377 e-issn: 1438-2385 European Food Research and Technology 226: 1081-1090 (2008) http://hdl.handle.net/10261/334277 http://dx.doi.org/10.1007/s00217-007-0635-7 Sí none Springer |
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Texture Sensory analysis Terminology Crispness Crunchiness Consumers Texture Sensory analysis Terminology Crispness Crunchiness Consumers |
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Texture Sensory analysis Terminology Crispness Crunchiness Consumers Texture Sensory analysis Terminology Crispness Crunchiness Consumers Varela, Paula Salvador, Ana Gámbaro, Adriana Fiszman, Susana Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception |
description |
Differences in the definitions and terms used by consumers to describe their sensory sensations of crispness/crunchiness were studied, highlighting the relevance of using well-defined terms in consumer studies. A questionnaire was presented to consumers from two different Spanish-speaking countries (Spain and Uruguay, n = 200). The answers showed that the terms crispy and crunchy had different meanings or evoked different perceptions depending on the country. The crispy/crunchy food items most frequently mentioned by consumers were dry-crisp, processed products; vegetables or other wet-crisp products were not often mentioned by the consumers interviewed. The main difference between the two countries was that 38% of Spanish consumers did not know the Spanish term for "crunchy" and 17% thought that "crispy" and "crunchy" had the same meaning. The results contribute to a greater knowledge of the terminology used by the consumers to describe oral sensations related to crispness and crunchiness. |
author2 |
Comisión Interministerial de Ciencia y Tecnología, CICYT (España) |
author_facet |
Comisión Interministerial de Ciencia y Tecnología, CICYT (España) Varela, Paula Salvador, Ana Gámbaro, Adriana Fiszman, Susana |
format |
artículo |
topic_facet |
Texture Sensory analysis Terminology Crispness Crunchiness Consumers |
author |
Varela, Paula Salvador, Ana Gámbaro, Adriana Fiszman, Susana |
author_sort |
Varela, Paula |
title |
Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception |
title_short |
Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception |
title_full |
Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception |
title_fullStr |
Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception |
title_full_unstemmed |
Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception |
title_sort |
texture concepts for consumers: a better understanding of crispy-crunchy sensory perception |
publisher |
Springer |
publishDate |
2008-03 |
url |
http://hdl.handle.net/10261/334277 |
work_keys_str_mv |
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