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ABSTRACT Sounds emitted by eighteen foods were positioned in one‐ and two‐dimensional spaces by the nonmetric multidimensional scaling (MDS) algorithm MINISSA. Each of the eighteen food sounds was also scored on 15 sensory acoustical quality attributes. These sensory quality data were then used to study and interpret the MDS graphical representation. The results suggest two basic sensory criteria for distinguishing food sounds. One of these criteria, loudness, influences the intensity of many of the other acoustical qualities. The second criterion is unevenness or discontinuity. The continuous‐discontinuous quality of a sound provides a good description of the axes for both the one‐dimensional and the two‐dimensional MDS solutions.
Vickers et al. (Tue,) studied this question.