Why are you not able to eat a single potato chip, according to science

Are you able to open your bag of Pringles or Lays and eat a single potato chip? Probably not, something due to a surprise factor revealed in a study that encourages you to devour this snack handfuls.

Why do you find french fries so addictive? Was the famous slogan “when you make pop there is no stop? Regardless of its powerful flavor - excuse of flavors and unhealthy chemicals, on the other hand -, another of your senses is overloaded, preventing you from chopping just one of these snacks and prompting you to finish the bag: it's all due to the sound that potatoes make fried

One study, available at the following link, found that the creaking that inevitably occurs as your teeth crush something crunchy is an important part of the desirability factor of a food. People associate the sound of a crunch with the freshness of the food.

The study, which won the IgNobel Prize in 2008, involved 20 participants, each of whom was asked to evaluate the freshness of 180 Pringles potatoes - equivalent to two tubes. The two principal investigators made all the participants wear headphones to manipulate the volume of each participant who heard the characteristic crunch when biting.

The result? As the participants heard the crunch louder, they perceived it more as crispy and fresh and, as a result, more desirable. While this addictive signal is subconscious, sound plays an important role in our overall enjoyment of everything we eat, in addition to smells, flavors or visual appearance.

You can reflect on how disappointing it is to bite a potato that simply breaks in your mouth without a satisfying crunch. That happens with any type of food, from fresh products like a red pepper to packaged products like salted pretzels. When biting a crunchy apple or battered fingers, we associate the loud subsequent noise with its freshness, which makes it even more appetizing.

"These results highlight the important role that auditory cues can play in modulating the perception and evaluation of food products (although consumers are often not aware of the influence of such auditory cues). The paradigm described here also provides a novel empirical methodology to evaluate such multisensory contributions to food perception, ”said the study authors.