Crispness, the key for the palatability of “kakinotane”: A sensory study with onomatopoeic words

Atsuhiro Saita, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri, Nobuyuki Sakai

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


Crispness is among the most important food textures that contribute significantly to pal-atability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the phys-iological data.

Original languageEnglish
Article number1724
Issue number8
Publication statusPublished - 2021 Aug


  • Crispness
  • Food palatability
  • Mimetic words
  • Temporal dominance of sensations (TDS)
  • Temporal drivers of liking (TDL)


Dive into the research topics of 'Crispness, the key for the palatability of “kakinotane”: A sensory study with onomatopoeic words'. Together they form a unique fingerprint.

Cite this