Sound Perception and Food Quality.
Sound Perception and Food Quality.
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声音感知和食品质量。
DOI：
10.1111/j.1745-4557.1991.tb00049.x
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发表时间：
1991
影响因子：
3.3
通讯作者：
Z. Vickers
中科院分区：
文献类型：
--
作者：
Z. Vickers
从历史上看，人们对咬或咀嚼食物产生的声音几乎没有做过任何研究。最早的工作是 Drake 在 20 世纪 60 年代和 1970 年代初完成的。德雷克描述了产生声音的方法和分析食物声音的方法。他发表了对粉碎各种食物产生的声音的详细描述（Drake 1963）。他的研究仍然是对食物声音最彻底、最广泛的分析。德雷克还没来得及将不同的测量声学参数与感官属性联系起来就停止了工作。他计算了声学参数和一些感官属性之间的相关性，但总的来说，他并没有试图赋予声学参数任何感官测量或感官测量任何听觉意义。
Historically, little work has been done on the sounds produced by biting or chewing foods. The earliest work was done by Drake during the 1960s and early 1970s. Drake described methods for producing sounds and methods for analyzing food sounds. He published detailed descriptions of sounds produced by crushing a variety of foods (Drake 1963). His studies are still the most thorough and extensive analysis of food sounds. Drake stopped his work before he had much of an opportunity to relate the different measured acoustical parameters to sensory attributes. He computed correlations between acoustical parameters and a few sensory attributes-but, by and large, he did not attempt to give the acoustical parameters any sensory measuring or the sensory measures any auditory meaning.