In this study, clarification of structure of appearance evaluation for automotive seat was attempted, in order to apply to design. The data of evaluations were obtained by subjective evaluation experiment on the assumption that the structure of appearance evaluation consisted of appearance element evaluation, image evaluation and preference evaluation. As a result of factor analysis utilizing image evaluation, the structure of image evaluation was clarified by extracting 4 image evaluation factors such as dignity, ornament and so on. Then, the panels were classified into 3 clusters based on preference evaluation. Utilizing these results, the relations between preference evaluation and image evaluation factors were clarified with multiple regression equations. These equations indicated that preference evaluation was strongly influenced with holding, dignity and so on. As a result of principal component analysis utilizing appearance element evaluation, 19 principal components of appearance element evaluation were extracted. Utilizing the principal components, the relations between image evaluation factors and principal components of appearance element evaluation were clarified, and the results indicated that loudness of trim cover was important element of formation of image evaluation. The above indicated that the relations between appearance element evaluations and preference evaluation were quantificated, and the structure of appearance evaluation for automotive seat was obtained.
This report focuses on investigation of regional differences in beer preferences in Japan and overseas and sheds light on relation of these differences with regional food culture and dietary customs. For this purpose, the uniform study was conducted for the first time concerning the regional characteristics of beer preferences in three countries of Japan, the U.S., and Germany. In this connection, the newly standardized evaluation method and selected trilingual evaluation terms were adopted for this study. The terms were selected upon examination of flavor elements relating to taste of beer from the consumer's point of view to fully understand various beer flavor characteristics. Also the evaluation method was devised to obtain adequate reaction to each of the flavor elements. This report is the first published account of the uniform evaluation terms and uniform evaluation method which were used in three countries. This study under the selected and uniform evaluation terms and evaluation method comprised problems such as differences in understanding stemming from the selected taste-terms expressed in each language. Nonetheless, it was still effective for finding differences in the beer taste elements considered important in each country and differences in taste perception existed among the countries.
The relationship between olfactory and other four sensations was examined by expressing a perfume material. Sixty-one panels evaluated three perfume (musk，lemon，and rose) and selected some appropriate expressions out of the 32 words. These words consisted of 8 words for each of four sensations. The 8 words were chosen as corresponding with a sensory attribute. The ratios of selected words for three perfume materials were calculated in each of four sensations. The results of the ratios and SURYOKA III demonstrated that the words expressive of four sensations except for olfactory was affected by visual and haptic expressions and especially the relation between olfactory and haptic sensation was strong. It was possible to evaluate a perfume material using a verbal expression due to synaesthesia.