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Crunchiness is the gustatory sensation of muffled grinding of a foodstuff. Crunchiness differs from crispiness in that a crispy item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispiness is difficult to maintain, crunchiness is difficult to overcome.

Vickers (1981) and Christensen and Vickers (1981)[1] aver that crispiness and crunchiness can each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the basis of a combination of auditory and oral-tactile information." They also note that an acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispiness at frequencies above.

Crunchy foods include:

  • Peanuts
  • Mints
  • Crunch bar

See also


  1. ^ Sensory Evaluation of Food: Principles and Practices.
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Crunchiness". A list of authors is available in Wikipedia.
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