TY - JOUR
T1 - FOOD SOUNDS
T2 - HOW MUCH INFORMATION DO THEY CONTAIN?
AU - VICKERS, ZATA M.
PY - 1980
Y1 - 1980
N2 - Subjects listened to tape recorded sounds made by crushing each of 18 different foods. After listening to each sound, they selected from a list of the 18 foods the four foods most likely to have produced that sound. Many of the subjects were able to use the information present in the sound to identify the food; however, their performance was far from perfect. The foods differ in the recognizability of their crushing sounds. The recognizability of a food's sound does not appear to depend on the familiarity or the class (e.g., vegetable, cracker) of food. Copyright © 1980, Wiley Blackwell. All rights reserved
AB - Subjects listened to tape recorded sounds made by crushing each of 18 different foods. After listening to each sound, they selected from a list of the 18 foods the four foods most likely to have produced that sound. Many of the subjects were able to use the information present in the sound to identify the food; however, their performance was far from perfect. The foods differ in the recognizability of their crushing sounds. The recognizability of a food's sound does not appear to depend on the familiarity or the class (e.g., vegetable, cracker) of food. Copyright © 1980, Wiley Blackwell. All rights reserved
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U2 - 10.1111/j.1365-2621.1980.tb07547.x
DO - 10.1111/j.1365-2621.1980.tb07547.x
M3 - Article
SN - 0022-1147
VL - 45
SP - 1494
EP - 1496
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -