In sensory analysis, audition is the contribution of hearing to food perception — the least celebrated of the senses at the table, but far from irrelevant. The crunch of a crisp apple, the fizz of carbonation, the sizzle arriving at the table, all shape expectations and enjoyment before taste even registers. Research shows that the loudness and pitch of crunching influence perceived freshness and that background noise, such as on airplanes, dulls sweetness and saltiness while leaving umami relatively intact. Sensory laboratories control acoustic environments for this reason, and product developers engineer the sound of packaging and the crunch of snacks deliberately. Audition reminds us that eating is multisensory: we hear our food as surely as we taste it, and the soundtrack matters.