International Journal of Affective Engineering

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21 巻 (2022) 3 号 p. 219-227
Linking the Kansei Food Model to the General Affective Engineering Model
Simon SCHÜTTE, Lluis MARCO-ALMAGRO

The methodology of Kansei Engineering can grasp consumer’s subjective affective impressions about a product and turn it into concrete product solutions. The Kansei Food model is a specialized model doing this for food products. The aim of this paper is to interlink it with the more general model on Affective Engineering as well as to validate the findings by applying them in a case study. The general Kansei Engineering model and the Kansei Food model were analyzed, and the key parts of both models merged to a hybrid model. This model is then applied in a study on a development project for chocolate toffee fillings for sport applications. The case yielded valid results and gave an input to a parallel food development process. In conclusion, the Kansei Food model fits together with the general Kansei model. Hence, standardization makes it possible to have a more detailed look on sequential steps. Also, it becomes possible to transfer tools from other branch models (e.g. from automotive industry) in food industry and vice versa.

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17 巻 (2018) 3 号 p. 193-204
An Experimental Study on the Continuous Patterns of the Influence of Color Focality on Short-term Memory Performance of Colors
Siyuan FANG, Tatsunori MATSUI

Past studies have reported that language-specific color focality has substantial influence on short-term memory (STM) performance of colors of the speakers of the language, which we call the “focality effect.” This study attempts to clarify the continuous patterns of this effect, that is, the manner in which correct recognition possibilities and misrecognition error distances of colors, which are two aspects of the STM performance of colors, change in a gradual fashion along the continuum of color focality. Our experiment, which tests the Japanese language, finds that a U-shaped relationship exists between the focality and the possibility of correct recognition, and that the misrecognition error distance increases as the focality decreases. We speculate that the subjects' frequent and conscious employment of the memorization strategy of coding colors using linguistic color categories is one important cause of the detected effect patterns.
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15 巻 (2016) 1 号 p. 11-19
Specification of Individuality in Causal Relationships among Texture-related Attributes, Emotions, and Preferences
Shogo OKAMOTO, Hikaru NAGANO, Kensuke KIDOMA, Yoji YAMADA

To effectively design tactile textures of product surfaces, it is essential to specify the semantically multilayered and multidimensional structure of human perceptual, emotional, and preferential expressions pertaining to touching materials. We implemented a method to identify individual differences in the structure of these expressions, based on subjective reports of the mutual impacts among 29 adjective dyads used to describe tactile experiences of material samples. Results showed that the 11 university students who responded to 46 types of flat materials were clustered into three statistically different groups. The structures were largely composed of three layers of expressions: psychophysical (bottom), emotional or material attributes (middle), and preferential (top). All groups selected the same adjective dyads encompassed in the bottom layer, relating to percepts of physical quantities, which indicates the similarity of psychophysical percepts among the participants; however, the middle and top layers significantly differed across individuals. These results indicate that under the tested conditions, there are individual differences in the semantic structures of emotional and preferential experiences; however, such differences in psychophysical expressions are relatively minor.
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