121,800 research outputs found
The sound of chewing and its influence on apple preference drivers
No full textIn a previous study (1), we manipulated the sound produced while biting into apple cylinders with the front teeth. Perceived crispness and hardness varied as a function of the properties of the sound. In the present study, we adopt a different procedure for further investigating the role played by sound on the evaluation of apples and to investigate possible multisensory interaction between physical and chemical stimuli.
Fifty-three naïve participants evaluated sensory properties of some apple cylinders (Reinette or Fuji) by chewing them with their lateral teeth and the sound produced while chewing was captured by a microphone. Then, it was manipulated in its high frequencies (2-20 kHz) in real time through a computer, before being fed back to the participant via a pair of headphones. The sound manipulation was made by either 24dB reduction, or 12dB increase, or else the real sound delivering. Evaluations were made by expressing an intensity score on a 100-pt rating scale for the following sensory attributes: crunchiness, hardness, juiciness, or sweetness. According to a balanced incomplete block design each participant evaluated no more than two attributes. The data collected were related to 20 participants for each attributes (with 6 replicates for attribute).
Sound reduction induced a decrease in perceived apple crunchiness compared to sound increase or the real sound replicating what previously highlighted for perceived crispness (1).
The results revealed instead that sound related information did not affect juiciness or sweetness perception. Interestingly, hardness evaluations performed with the lateral teeth were not influenced by sound manipulation as opposed to previous results (1) that showed a sound influence on hardness evaluated with the front teeth. This might be due to chewing duration that in the present study was longer and eventually prevented any auditory conditioning. We suggest also that this result could be related to the different stages in food properties processing at which these evaluations are performed, with hardness perception at first bite with front teeth being an earlier event than hardness perception during chewing.
Our findings support the role of sound in the evaluation of an important driver for apples preference, like crunchiness. Sound does not appear to influence other judgments more related to chewing.
1) Demattè, M.L., Pojer, N., Endrizzi, I., Corollaro, M.L., Betta, E., Biasioli, F., Zampini, M., & Gasperi, F. (2012). Influence of sound on texture perception of apples. In: 5th European Conference on Sensory and Consumer Research - A Sense of Inspiration: Program and abstracts book, Bern (Switzerland), 9th-12th September 2012: 37
A Multi-Language Comparison of Influences on Author Verification using Character N-Grams
No full textWe create a new multi-language corpus for author verification based on Wikipedia talkpages, and evaluate the influence that differences in topic and time have on character n-gram author profiles. Topic alignment between two texts is found to increase author verification precision, and an authors writing style is found to change over time, but not more significantly after 3 years than after 1 year.Information ArchitectureWISElectrical Engineering, Mathematics and Computer Scienc
Appropriate Similarity Measures for Author Cocitation Analysis
No full textWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
The vanishing author in computer-generated works: a critical analysis of recent Australian case law
No full textAbstract
The use of software is ubiquitous in the creation of many copyright works, yet the requirement in copyright law that every work have a human author who engages in independent intellectual effort means that its use may prevent copyright subsistence. Several recent Australian cases have refocused attention on authorship as an essential criterion of copyright subsistence, and these cases suggest that much computer-produced output may be authorless and thus lack copyright protection. This article, the first in a two-part series, analyses how each case deals with the question of authorship of computer-produced works and why the use of software diminishes copyright protection for a significant number of computer-generated works. The article critiques the application of conventional notions of human authorship developed in the pre-computer age to modern productions and suggests alternative approaches to authorship that satisfy both the major objectives of copyright policy and the need to adapt to the computer age. The article argues that, without a broader judicial approach to authorship of computer-generated works, Parliament must remedy the lacuna in protection for these ‘authorless’ works. Possible solutions for reform are suggested. In a forthcoming article, the author comprehensively examines those reform proposals
Multisensory modulation of texture perception in apples
No full textCrispness is an important texture parameter influencing sensory evaluation of food, as it works as a predictor of overall food quality. Previous research demonstrated that crispness perception of dry foods could be modulated by the sound the perceiver produced while biting into them (1). Therefore, we investigated whether multisensory effects on crispness perception could be extended to wet food (apples). Additionally, we were interested in verifying whether sound could also modulate perceived hardness, given that hardness (unlike crispness; 2) is considered to mainly rely on mechanical cues. Participants here were asked to bite a series of apple cylinders and to rate their crispness or hardness using a rating scale. Crucially, they heard their biting sound (either realistic or manipulated) through headphones. Measures have been replicated with different apple varieties with the aim to study the sound manipulation effect at different intensity levels for crispness and hardness.
In experiment 1, participants evaluated the perceived crispness of cylinders from 3 apple varieties differing in crispness (‘Reinette’-low, ‘Golden’-medium, and ‘Fuji’-high). High frequencies of sound (2-20 kHz) were reduced (-12 dB or -24 dB) or were left unmodified (realistic sound). The results confirmed the role of sound manipulation in crispness perception also in the case of wet food: Apples were perceived as being less crispy when both sound reductions were applied than with the realistic sound. Additionally, apple varieties were correctly perceived as differing in terms of crispness (‘Reinette’<‘Golden’<‘Fuji’).
In experiment 2, participants evaluated the perceived crispness and hardness of cylinders obtained from apples differing both in crispness and in hardness (‘Reinette’-low vs. ‘Fuji’-high). Sound manipulation consisted in presenting the realistic sound, or in reducing high frequencies of -24 dB, or else in switching the microphone off (thus dampening the acoustic cues overall). The results for both crispness and hardness confirmed that apples were rated significantly different (‘Fuji’ was perceived as the hardest and most crispy). As for sound, any reduction (-24 dB or microphone off) in the auditory information lowered the perceived crispness of apples as compared to the realistic sound. Interestingly, apples were perceived as being less hard when the microphone was switched off than when the real sound was presented. This supports the existence of multisensory effects of sound also for mechanical texture parameters.
In experiment 3, participants underwent the same conditions as in experiment 2 with the sole difference of white noise being continuously presented through the headphones. The volume was such as to try and cover any sounds coming from outside the headphones. The results replicated those obtained in experiment 2 as to the effects of apples both for crispness and for hardness. The effect of sound, though, disappeared for crispness, while it was marginal for hardness (with apples judged as being softer only with the microphone switched off).
This research effectively extends to wet foods the study of sound effects on perceived crispness. Additionally, it demonstrates for the first time that such multisensory effects can be highlighted in evaluations considered as being mainly guided by mechanical cues.
REFERENCES
(1) Zampini, M., & Spence, C. (2004). The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies, 19, 347-363.
(2) Christensen, C. M., Vickers, Z. M. (1981). Relationships between chewing sounds to judgments of food crispness. Journal of Food Science, 46, 574-578
Diffusive author(s), cohesive author: Analysis of S/N (1994)
No full textThis study indicates the ways in which various aspects of the author(s) are brought forth in Dumb type’s performance art, the S/N production. Previous research has suggested a non-hierarchical organization of Dumb type and the absence of a “privileged author” in Dumb type’s collaborative work, S/N. However, the results that I have investigated from member’s interviews on the creative process of S/N along with my analysis of the recorded images of S/N, indicate a different aspect of the author(s). First, S/N was created through, so to speak, the collective ideas of the members of Dumb type. Further, S/N has at least nine quotations from previous performances, installations, and printed writings, besides the work-in-progress technique. Explicating one of the “author functions” as given by Michel Foucault, each text has plural subjects of the author. However, it has been revealed from members’ interviews that Teiji Furuhashi had a decision-making role in selecting the members’ ideas within the performance. Since then, S/N has had plural subjects of creation; however, Furuhashi is one of the subjects of creation along with the “privileged author.” S/N has plural authors (diffusive authors) yet at the same time, it has a “privileged author,” Teiji Furuhashi (cohesive author)
Influence of sound on texture perception of apples
No full textCrispness perception of dry food could be modulated by the sound the perceiver produces while biting into it [1]). Does sound influence crispness perception for wet food (apples) as well? Does sound have an effect for perceived hardness that, unlike crispness [2], is mainly a mechanical parameter? Sixty-two participants, divided in 3 groups, were asked to bite flesh cylinders sampled from apples with different texture profiles and to rate them for crispness or hardness. Crucially, they could hear the sound (realistic or manipulated) produced while biting only through headphones.
In experiment 1 (E1), participants rated the perceived crispness of ‘Reinette’, ‘Golden’, and ‘Fuji’ apples. High frequencies of sound (2-20 kHz) were reduced (-12 dB or -24 dB) or fed back without any auditory adjustment (realistic sound). In experiment 2 (E2), perceived crispness and hardness of ‘Reinette’ and ‘Fuji’ apples were rated. The sound was either realistic, or reduced (-24 dB), or globally dampened (microphone off). Experiment 3 (E3) had the same conditions as E2 with the difference that white noise was continuously presented through the headphones.
In all experiments, the different apple varieties were correctly discriminated. As for sound manipulation, E1 confirmed its effect on crispness perception: Apples were rated less crispy when both sound reductions were applied than with the realistic sound. In E2, both reduction and dampening of sounds lowered the perceived crispness of apples as compared to the realistic sound. Apples were instead rated less hard with the microphone off than with the real sound. In E3, the effect of sound disappeared for crispness, while it was marginal for hardness: Apples were rated softer only with the microphone off.
This research demonstrates that sound affects perceived crispness also in wet foods. It also demonstrates, for the first time, that such effects can be observed also for mechanical sensory parameters.
[1] Zampini, M., & Spence, C. (2004). The role of auditory cues in modulating the perceived crispness and staleness of potato chips. J. Sens. Stud., 19, 347-363.
[2] Christensen, C.M., & Vickers, Z.M. (1981). Relationships between chewing sounds to judgments of food crispness. J. Food Sci., 46, 574-57
L'interazione multisensoriale nella percezione della texture della mela
No full textIl ruolo del suono è determinante per l’accettabilità di alcune categorie di alimenti secchi e di prodotti vegetali ad elevato contenuto d’acqua. Zampini e Spence (2004), ad esempio, hanno dimostrato che la percezione della croccantezza e freschezza delle patatine è modulabile modificando il suono prodotto durante la masticazione.
In questo studio l’attenzione si è focalizzata sulle mele e su come la percezione di parametri di texture correlati o meno al suono (croccantezza e durezza) possa essere influenzata dal suono prodotto al primo morso.
In un primo test sono state scelte tre varietà di mela con profili di texture distinti (Renetta, Golden e Fuji). I partecipanti, indossando delle cuffie, mordevano i campioni di mela con gli incisivi stando vicini ad un microfono. Le alte frequenze del suono prodotto dal morso (2-20kHz) potevano essere ridotte (-12dB e -24dB) o lasciate invariate (0dB). I risultati indicano che l’intensità della croccantezza decresce in maniera significativa in tutte e 3 le tipologie di mela con le due attenuazione del suono.
Le condizioni sono state replicate in un secondo test limitandosi però alle due varietà di mela con valori di texture più estremi e introducendo la condizione di suono non amplificato (microfono spento) accanto ai livelli di attenuazione 0dB e -24dB già testati. I partecipanti valutavano oltre alla croccantezza anche la durezza. I risultati confermano la modulazione della percezione della croccantezza e indicano un interessante effetto del suono sulla durezza, un parametro non acustico valutato attraverso meccano-recettori: nel test la sua intensità si riduce infatti quando il microfono è spento rispetto a quando il suono non è manipolato.
Questa ricerca conferma il ruolo del suono nella percezione della croccantezza anche in cibi ad elevato contenuto d’acqua e dimostra, per la prima volta, l’influenza del suono nella valutazione di parametri non acustici (durezza), offrendo nuovi spunti allo studio sensoriale della mela
Food neophobia and its relation with olfactory ability in common odour identification
No full textFood neophobia is strictly connected with many different aspects of human feeding, ranging from food preferences to food choice, from active chemosensory exploration of the world (sniffing and tasting) to physiological responses associated with alertness. Therefore in this study, we tested the ability of 167 participants (54 women and 113 men, aged between 20 and 59 years old) to correctly identify 36 common odours, and we verified whether such ability could be related to their level of neophobia toward food and to demographic parameters (i.e., age, gender, and smoking habits). In the analyses, an advantage in odour identification abilities for non-neophobic people over more-neophobic participants was observed. As for participants' demographic information, a smaller reluctance to try new food in older than younger people was highlighted. The results of the present study suggest a connection between the attitude toward the exploration of the chemosensory environment and the ability to identify odour
- …
