Acoustical characteristics of mastication sounds : application of speech analysis techniques

Food scientists have used acoustical methods to study characteristics of mastication sounds in relation to food texture. However, a model for analysis of the sounds has not been identified, and reliability of the methods has not been reported. Therefore, speech analysis techniques were applied to mastication sounds, and variation in measures of the sounds was examined. To meet these objectives, two experiments were conducted.

In the first experiment, a digital sound spectrograph generated waveforms and wideband spectrograms of sounds by 3 adult subjects (1 male, 2 females) for initial chews of food samples differing in hardness and fracturability. Acoustical characteristics were described and compared. For all sounds, formants appeared in the spectrograms, and energy occurred across a 0 to 8000-Hz range of frequencies. Bursts characterized waveforms for peanut, almond, raw carrot, ginger snap, and hard candy. Duration and amplitude of the sounds varied with the subjects.

In the second experiment, the spectrograph was used to measure the duration, amplitude, and formants of sounds for the initial 2 chews of cylindrical food samples (raw carrot, teething toast) differing in diameter (1.27, 1.90, 2.54 cm). Six adult subjects (3 males, 3 females) having normal occlusions and temporomandibular Joints chewed the samples between the molar teeth and with the mouth open. Ten repetitions per subject were examined for each food sample. Analysis of estimates of variation indicated an inconsistent intrasubject variation in the acoustical measures. Food type and sample diameter also affected the estimates, indicating the variable nature of mastication. Generally, intrasubject variation was greater than intersubject variation. Analysis of ranks of the data indicated that the effect of sample diameter on the acoustical measures was inconsistent and depended on the subject and type of food.

If inferences are to be made concerning food texture from acoustical measures of mastication sounds, intrasubject variability must be stabilized. Research should be directed toward examining experimental techniques and designs to stabilize the variability. Possibilities include identifying factors that may covary with acoustical measures, developing procedures for screening and selecting subjects, establishing procedures for chewing food samples, and defining dimensions for food samples.