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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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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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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).

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