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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.[1]

Relationship to sound[edit]

Crispness 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".[2] 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.

Crunchy food breaks at a speed of 300 meters per second, which is the speed of sound. The sound of crunching food is therefore "a tiny sonic boom".[1]


Crunchy foods include:

See also[edit]


  1. ^ a b Roach, Mary (26 March 2013). "Mary Roach on Studying How Humans Chew and Eat". The New York Times. Retrieved 28 March 2013. 
  2. ^ Sensory Evaluation of Food: Principles and Practices.