FOOD SOUNDS: HOW MUCH INFORMATION DO THEY CONTAIN?

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Abstract

Subjects listened to tape recorded sounds made by crushing each of 18 different foods. After listening to each sound, they selected from a list of the 18 foods the four foods most likely to have produced that sound. Many of the subjects were able to use the information present in the sound to identify the food; however, their performance was far from perfect. The foods differ in the recognizability of their crushing sounds. The recognizability of a food's sound does not appear to depend on the familiarity or the class (e.g., vegetable, cracker) of food. Copyright © 1980, Wiley Blackwell. All rights reserved

Original languageEnglish (US)
Pages (from-to)1494-1496
Number of pages3
JournalJournal of Food Science
Volume45
Issue number6
DOIs
StatePublished - 1980

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