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Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studies

Abstract : The three french textural descriptors croustillant (crispy), craquant (crackle) and croquant (crunchy) refer to auditory sensations perceived when eating some foods. Sensory evaluation showed that these three descriptors have different meanings; however meanings of of crispy and crackle and of crackle and crunchy may be identical for some foods. Textural properties of crispy, crackle or crunchy foods were investigated through two quantitative descriptive analyses of texture. Biting sound characteristics of nine foods were studied by sound pressure level and spectral density measurements. Both air- and bone-conductions of sfood sounds were studied an the contribution of these two conductions to sounds perceived during sensory evaluation were defined. The frequency composition of food sounds makes it possible to characterize three textural descriptors and sound pressure level of food sounds is involved in quantitative evaluation of them. Crispy foods have a cellular structure and a low hardness that generate high pitched biting sounds. Crunchy foods have a dense structure and are harder. They generate biting sounds with a characteristic peak in frequency range from 1.2 to 8 kHz. Crackle foods have a compact structure and a middle hardness that generate low pitched biting sounds (high level of frequencies from 60 to 160 Hz).
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https://hal-agrosup-dijon.archives-ouvertes.fr/tel-02392061
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Submitted on : Tuesday, December 3, 2019 - 6:20:51 PM
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Catherine Dacremont. Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studies. Ingénierie des aliments. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1992. Français. ⟨tel-02392061⟩

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