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.

Bibliographic Details

Main Authors:	Varela, Paula, Salvador, Ana, Gámbaro, Adriana, Fiszman, Susana
Other Authors:	Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Format:	artículo biblioteca
Published:	Springer 2008-03
Subjects:	Texture, Sensory analysis, Terminology, Crispness, Crunchiness, Consumers,
Online Access:	http://hdl.handle.net/10261/334277
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