Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis

Abstract

Puffed‐grain food is a crispy snack whose consumer satisfaction depends on snack crispness and crunchiness, which can be characterized by the sound and the acoustic signals of food breaking. This study aimed to evaluate whether acoustic characteristics can be used to predict the crispness of various puffed‐grain food. Sensory evaluation was performed on puffed‐grain products with varying hygroscopic durations and different types. The relation between sensory evaluation and acoustic characteristics of nine different types of food was examined. The Hilbert–Huang transform was used to perform energy segmentation of the acoustic signal of puffed‐grain food and observe its energy migration process. The results showed that energy release was more concentrated in the low‐frequency range for grain‐puffed foods with different hygroscopic durations. No notable correlation was observed between the low‐frequency interval and sensory crispness for the different types of puffed‐grain foods. However, the acoustic features extracted from their inherent low‐frequency intervals showed a significantly improved correlation with sensory crispness. Therefore, it provides a theoretical reference for applying acoustic characteristics to describe food texture.