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Crunchiness
Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome. Crunchy foods are associated with freshness, particularly in vegetables. The emotion crunchy can be associated with is the type of crunch, like a crouton unevenly dressed with red wine vinaigrette or it is in the way of being pleased and content, but not fully, left on the edge, some bites are unfulfilling and unpleasant, a mix of it all leaving you unsure if you want more but you continue. In bready foods, crunchiness can instead be associated with staleness. Other foods regularly associated with the sensation include nuts and sweets. Relationship to sound Crispness and crunchiness could each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crunchy Foods 3
Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome. Crunchy foods are associated with freshness, particularly in vegetables. The emotion crunchy can be associated with is the type of crunch, like a crouton unevenly dressed with red wine vinaigrette or it is in the way of being pleased and content, but not fully, left on the edge, some bites are unfulfilling and unpleasant, a mix of it all leaving you unsure if you want more but you continue. In bready foods, crunchiness can instead be associated with staleness. Other foods regularly associated with the sensation include nuts and sweets. Relationship to sound Crispness and crunchiness could each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perceived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crispness
Crispiness or crispness is one of the most common food texture attributes. Crispiness refers to a hard food that emits a sound upon fracturing. Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds. Cooking techniques for crispiness There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such seen in French fries. A breading coating using flour, egg wash, and bread crumbs will provide a layer of crispiness.{{cite book, author=Editors, America's Test Kitchen , title=The Science of Good Cooking, publisher= America's Test Kitchen, 2012 , page=152f , isbn=978-1-933615-98-1, year=2012 Baking and roasting impart crispiness, as well, as noted in the skin of Peking duck, porchetta or pernil. Crispiness is lost when food ite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Granular
Granularity (also called graininess), the condition of existing in granules or grains, refers to the extent to which a material or system is composed of distinguishable pieces. It can either refer to the extent to which a larger entity is subdivided, or the extent to which groups of smaller indistinguishable entities have joined together to become larger distinguishable entities. Precision and ambiguity Coarse-grained materials or systems have fewer, larger discrete components than fine-grained materials or systems. * A coarse-grained description of a system regards large subcomponents. * A fine-grained description regards smaller components of which the larger ones are composed. The concepts granularity, coarseness, and fineness are relative; and are used when comparing systems or descriptions of systems. An example of increasingly fine granularity: a list of nations in the United Nations, a list of all states/provinces in those nations, a list of all cities in those states, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sound
In physics, sound is a vibration that propagates as an acoustic wave, through a transmission medium such as a gas, liquid or solid. In human physiology and psychology, sound is the ''reception'' of such waves and their ''perception'' by the brain. Only acoustic waves that have frequencies lying between about 20 Hz and 20 kHz, the audio frequency range, elicit an auditory percept in humans. In air at atmospheric pressure, these represent sound waves with wavelengths of to . Sound waves above 20 kHz are known as ultrasound and are not audible to humans. Sound waves below 20 Hz are known as infrasound. Different animal species have varying hearing ranges. Acoustics Acoustics is the interdisciplinary science that deals with the study of mechanical waves in gasses, liquids, and solids including vibration, sound, ultrasound, and infrasound. A scientist who works in the field of acoustics is an ''acoustician'', while someone working in the field of acoustica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frequency
Frequency is the number of occurrences of a repeating event per unit of time. It is also occasionally referred to as ''temporal frequency'' for clarity, and is distinct from ''angular frequency''. Frequency is measured in hertz (Hz) which is equal to one event per second. The period is the interval of time between events, so the period is the reciprocal of the frequency. For example, if a heart beats at a frequency of 120 times a minute (2 hertz), the period, —the interval at which the beats repeat—is half a second (60 seconds divided by 120 beats). Frequency is an important parameter used in science and engineering to specify the rate of oscillatory and vibratory phenomena, such as mechanical vibrations, audio signals (sound), radio waves, and light. Definitions and units For cyclical phenomena such as oscillations, waves, or for examples of simple harmonic motion, the term ''frequency'' is defined as the number of cycles or vibrations per unit of time. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chewiness
Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/ plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its t .... Other foods where this is an important part of the experience of eating include springy cheeses and apples. Chewiness is empirically measured by the metrics of chew count and chew rate. References Further reading * Comments on the use of the word "chewiness" by Alina Surmacka Szczesniak, formerly Principal Scientist, General Foods Technical Center, and founding editor of Journal of Texture Studies. * Gustatory system Gustation {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gustatory System
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
