Why we love crunch: It brings two highly expressive sensations to food

Crunch gives food something beyond taste, aroma and appearance: a tactile jolt in the mouth and a sound that can reverberate through the head. Those two sensations make a bite more stimulating and help the brain register the experience more intensely.

When crisp food breaks apart, its fragments stimulate sensory receptors on the tongue. The sound adds another layer of excitement, producing a pleasurable response. The article compares eating a crunchy bite to spending time with an interesting and entertaining person.

Neurogastronomy also explains why aromas can awaken appetite. The brain links smells with experiences stored in memory. If an aroma was previously connected with an appealing taste, the brain recognizes it and brings that memory back, encouraging the desire to eat. One less welcome example is the smell of a neighbor’s barbecue when you have not been invited.

The sound of food can also carry information. Crunching popcorn, radishes, apples and carrots creates a memorable sensory experience. A fresh carrot’s crunch can reach 90 decibels, while the brain may unconsciously judge an apple’s freshness by the intensity of its sound. Panko crumbs are used in part to create a stronger crisp texture and a more pronounced auditory effect.

The overall experience depends on what the chef presents to the brain. Food is remembered better when it combines the familiar sensory signals with a strong sound component, while the presentation of a dish can help a waiter or sommelier focus a guest’s attention on its taste.