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Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception

European Food Research and Technology volume 226, pages 1081–1090 (2008)Cite this article

Abstract

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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Acknowledgments

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.

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de correos 73, 46010, Burjassot, Valencia, Spain

    Paula Varela, Ana Salvador & Susana Fiszman

  2. Facultad de Química, Sección Evaluación Sensorial. Cátedra de Ciencia y Tecnología de Alimentos, Av. General Flores 2124, C.P. 11800, Montevideo, Uruguay

    Adriana Gámbaro

  3. IATA-CSIC, Polígono La Coma s/n, 46980, Paterna (Valencia), Spain

    Susana Fiszman

Authors
  1. Paula Varela
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  2. Ana Salvador
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  3. Adriana Gámbaro
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  4. Susana Fiszman
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Correspondence to Susana Fiszman.

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Varela, P., Salvador, A., Gámbaro, A. et al. Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception. Eur Food Res Technol 226, 1081–1090 (2008). https://doi.org/10.1007/s00217-007-0635-7

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  • DOI: https://doi.org/10.1007/s00217-007-0635-7

Keywords

  • Texture
  • Sensory analysis
  • Terminology
  • Crispness
  • Crunchiness
  • Consumers