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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1724 |
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| author | Atsuhiro Saita Kosuke Yamamoto Alexander Raevskiy Ryo Takei Hideaki Washio Satoshi Shioiri Nobuyuki Sakai |
| author_facet | Atsuhiro Saita Kosuke Yamamoto Alexander Raevskiy Ryo Takei Hideaki Washio Satoshi Shioiri Nobuyuki Sakai |
| author_sort | Atsuhiro Saita |
| collection | DOAJ |
| description | 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 dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data. |
| first_indexed | 2024-03-10T08:49:24Z |
| format | Article |
| id | doaj.art-14bc422c6acf4b71aaa7892ba4630938 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:24Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-14bc422c6acf4b71aaa7892ba46309382023-11-22T07:37:52ZengMDPI AGFoods2304-81582021-07-01108172410.3390/foods10081724Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic WordsAtsuhiro Saita0Kosuke Yamamoto1Alexander Raevskiy2Ryo Takei3Hideaki Washio4Satoshi Shioiri5Nobuyuki Sakai6Department of Psychology, Tohoku University, 27-1 Kawauchi, Aoba-ku, Sendai 980-8577, JapanResearch Institute of Electrical Communication, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, JapanFaculty of Psychology, Lomonosov Moscow State University, 11-9 Mohovaya Str., Moscow 125009, RussiaRice Research Institute, Kameda Seika Co., Ltd., 3-1-1 Kameda-kogyodanchi, Konan-ku, Niigata 950-0198, JapanRice Research Institute, Kameda Seika Co., Ltd., 3-1-1 Kameda-kogyodanchi, Konan-ku, Niigata 950-0198, JapanResearch Institute of Electrical Communication, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, JapanDepartment of Psychology, Tohoku University, 27-1 Kawauchi, Aoba-ku, Sendai 980-8577, JapanCrispness 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 dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data.https://www.mdpi.com/2304-8158/10/8/1724crispnessmimetic wordsfood palatabilitytemporal dominance of sensations (TDS)temporal drivers of liking (TDL) |
| spellingShingle | Atsuhiro Saita Kosuke Yamamoto Alexander Raevskiy Ryo Takei Hideaki Washio Satoshi Shioiri Nobuyuki Sakai Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words Foods crispness mimetic words food palatability temporal dominance of sensations (TDS) temporal drivers of liking (TDL) |
| title | Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words |
| title_full | Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words |
| title_fullStr | Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words |
| title_full_unstemmed | Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words |
| title_short | Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words |
| title_sort | crispness the key for the palatability of kakinotane a sensory study with onomatopoeic words |
| topic | crispness mimetic words food palatability temporal dominance of sensations (TDS) temporal drivers of liking (TDL) |
| url | https://www.mdpi.com/2304-8158/10/8/1724 |
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