Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups

Abstract Little attention has been paid to the texture–flavor association in solid foods, especially crisp foods. This study aimed to determine whether crispness level affects temporal dynamics of perceived intensity of three types, i.e., plain, cheese, and spicy, of flavored potato chips with respect to three age groups: younger (20–25 years), middle-aged (40–45 years), and older (65+ years) adults. While eating potato chips, participants’ mastication pattern was also assessed by electromyography (EMG). Time–Intensity analysis showed that flavors were rated more intense and maximum flavor perception occurred quicker as crispness of potato chips increased. Overall, the effect of crispness level on flavor perception was more pronounced in the older participants. The average chew strength was greater in the crisper samples and regardless of flavor type the younger participants displayed shorter chew durations than older adults. A partial least squares regression demonstrated that mastication patterns, such as the number of chews, could well predict several key temporal flavor parameters such as the maximum intensity and the area under the curve in the middle age and older age groups. In conclusion, this study extends previous research showing that textural characteristics can influence flavor perception in liquid and soft foods to crisp/brittle foods. In addition, the effect of crispness level on flavor perception varies by flavor type, age group, and mastication pattern.

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