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

Crunchy foods are associated with freshness, particularly in vegetables.^[1]^[2] In bready foods, crunchiness can instead be associated with staleness. Other foods regularly associated with the sensation include nuts^[3] and sweets.

Relationship to sound

Crispness and crunchiness could 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".^[4] An acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above.

References

^ Roach, Mary (26 March 2013). "Mary Roach on Studying How Humans Chew and Eat". The New York Times. Archived from the original on 26 March 2013. Retrieved 28 March 2013.
^ Vincent, J. F. V.; Saunders, D. E. J.; Beyts, P. (2002). "The Use of Critical Stress Intensity Factor to Quantify "Hardness" and "Crunchiness" Objectively". Journal of Texture Studies. 33 (2): 149–159. doi:10.1111/j.1745-4603.2002.tb01341.x. ISSN 1745-4603.
^ Saklar, S.; Ungan, S.; Katnas, S. (1999). "Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment". Journal of Food Science. 64 (6): 1015–1019. doi:10.1111/j.1365-2621.1999.tb12271.x. ISSN 1750-3841.
^ Lawless, Harry T.; Heymann, Hildegarde (1999-08-31). Sensory Evaluation of Food: Principles and Practices. Springer. ISBN 9780834217522.

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[Roach-1] Roach, Mary (26 March 2013). "Mary Roach on Studying How Humans Chew and Eat". The New York Times. Archived from the original on 26 March 2013. Retrieved 28 March 2013.

[2] Vincent, J. F. V.; Saunders, D. E. J.; Beyts, P. (2002). "The Use of Critical Stress Intensity Factor to Quantify "Hardness" and "Crunchiness" Objectively". Journal of Texture Studies. 33 (2): 149–159. doi:10.1111/j.1745-4603.2002.tb01341.x. ISSN 1745-4603.

[3] Saklar, S.; Ungan, S.; Katnas, S. (1999). "Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment". Journal of Food Science. 64 (6): 1015–1019. doi:10.1111/j.1365-2621.1999.tb12271.x. ISSN 1750-3841.

[crunch-4] Lawless, Harry T.; Heymann, Hildegarde (1999-08-31). Sensory Evaluation of Food: Principles and Practices. Springer. ISBN 9780834217522.

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 {{Short description|Characteristic of foods}}
+{{Redirect|Crunchy|a character of the animated series ''Adventure Time''|The Pajama War}}
 [[File:Crunchy foods 3.jpg|thumb|Crunchy foods]]
 '''Crunchiness''' is the sensation of muffled grinding of a foodstuff.  Crunchiness differs from [[crispness]] in that a crisp item is quickly atomized, while a crunchy one offers sustained, [[granular]] resistance to [[jaw]] action.  While crispness is difficult to maintain, crunchiness is difficult to overcome.
-Crunchy foods are associated with freshness, particularly in vegetables.<ref name=Roach>{{cite news |url=https://www.nytimes.com/2013/03/26/health/mary-roach-on-studying-food-and-how-humans-eat-it.html|title=Mary Roach on Studying How Humans Chew and Eat  | authorlink= Mary Roach | last=Roach | first=Mary | date=26 March 2013 |work=The New York Times |accessdate=28 March 2013}}</ref><ref>{{Cite journal|last1=Vincent|first1=J. F. V.|last2=Saunders|first2=D. E. J.|last3=Beyts|first3=P.|date=2002|title=The Use of Critical Stress Intensity Factor to Quantify "Hardness" and "Crunchiness" Objectively|url=https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2002.tb01341.x|journal=Journal of Texture Studies|language=en|volume=33|issue=2|pages=149–159|doi=10.1111/j.1745-4603.2002.tb01341.x|issn=1745-4603}}</ref> In bready foods, crunchiness can instead be associated with staleness.  Other foods regularly associated with the sensation include nuts<ref>{{Cite journal|last1=Saklar|first1=S.|last2=Ungan|first2=S.|last3=Katnas|first3=S.|date=1999|title=Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment|url=https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1999.tb12271.x|journal=Journal of Food Science|language=en|volume=64|issue=6|pages=1015–1019|doi=10.1111/j.1365-2621.1999.tb12271.x|issn=1750-3841}}</ref> and sweets.
+Crunchy foods are associated with freshness, particularly in vegetables.<ref name=Roach>{{cite news |url=https://www.nytimes.com/2013/03/26/health/mary-roach-on-studying-food-and-how-humans-eat-it.html |archive-url=https://web.archive.org/web/20130326075628/https://www.nytimes.com/2013/03/26/health/mary-roach-on-studying-food-and-how-humans-eat-it.html |archive-date=26 March 2013 |title=Mary Roach on Studying How Humans Chew and Eat  | last=Roach | first=Mary | author-link=Mary Roach | date=26 March 2013 |work=The New York Times |access-date=28 March 2013}}</ref><ref>{{Cite journal|last1=Vincent|first1=J. F. V.|last2=Saunders|first2=D. E. J.|last3=Beyts|first3=P.|date=2002|title=The Use of Critical Stress Intensity Factor to Quantify "Hardness" and "Crunchiness" Objectively|url=https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2002.tb01341.x|journal=Journal of Texture Studies|language=en|volume=33|issue=2|pages=149–159|doi=10.1111/j.1745-4603.2002.tb01341.x|issn=1745-4603}}</ref> In bready foods, crunchiness can instead be associated with staleness.  Other foods regularly associated with the sensation include nuts<ref>{{Cite journal|last1=Saklar|first1=S.|last2=Ungan|first2=S.|last3=Katnas|first3=S.|date=1999|title=Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment|url=https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1999.tb12271.x|journal=Journal of Food Science|language=en|volume=64|issue=6|pages=1015–1019|doi=10.1111/j.1365-2621.1999.tb12271.x|issn=1750-3841}}</ref> and sweets.
 ==Relationship to sound==
-Crispness and crunchiness could 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".<ref name=crunch>{{cite book |url=https://books.google.com/books?id=BTR7VEJPDWAC&dq=crunchiness&pg=PA384|title=Sensory Evaluation of Food: Principles and Practices|isbn=9780834217522|last1=Lawless|first1=Harry T.|last2=Heymann|first2=Hildegarde|date=1999-08-31}}</ref>  An acoustic [[frequency]] of 1.9&nbsp;kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above.
+Crispness and crunchiness could 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".<ref name=crunch>{{cite book |url=https://books.google.com/books?id=BTR7VEJPDWAC&dq=crunchiness&pg=PA384|title=Sensory Evaluation of Food: Principles and Practices|isbn=9780834217522|last1=Lawless|first1=Harry T.|last2=Heymann|first2=Hildegarde|date=1999-08-31|publisher=Springer }}</ref>  An acoustic [[frequency]] of 1.9&nbsp;kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above.
+{{Wiktionary|crunchy}}
 ==See also==