Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal...

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Bibliographic Details
Main Authors: Atsuhiro Saita, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri, Nobuyuki Sakai
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
crispness
mimetic words
food palatability
temporal dominance of sensations (TDS)
temporal drivers of liking (TDL)
Online Access:https://www.mdpi.com/2304-8158/10/8/1724

Internet

https://www.mdpi.com/2304-8158/10/8/1724

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