Development of a Tactile Vocabulary Based on Suitability and Perceptual Intensity

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-11-17 DOI:10.1111/joss.12956

Toshiki Ikejima, Koji Mizukoshi, Yoshimune Nonomura

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Abstract

A vocabulary of tactile perception is essential for the evaluation of the feel of materials. Different tactile vocabulary has been established by various industries, making the understanding and comparison of tactile perceptions challenging. In this study, we developed a universal tactile vocabulary applicable across various industries. Based on our participants' tactile evaluations of 32 materials, we compiled a vocabulary of 273 words, categorizing them into a perceptual hierarchy: sensory and affective. Additionally, we recorded and analyzed the word use frequencies, suitability, intensity, and similarities of the tactile evaluations. Finally, we selected 31 words that each accurately expresses a particular tactile perception and can be applied to materials and products in diverse industries. The vocabulary developed in this study is expected to be a useful aid in designing the tactile aspects of various products.

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根据适用性和感知强度开发触觉词汇表

触觉词汇对于评估材料的触感至关重要。各行各业建立了不同的触觉词汇，这使得触觉感知的理解和比较具有挑战性。在这项研究中，我们开发了适用于各行各业的通用触觉词汇。根据参与者对 32 种材料的触觉评价，我们编制了包含 273 个单词的词汇表，并将其分为感知层次：感觉和情感。此外，我们还记录并分析了触觉评价中的用词频率、适用性、强度和相似性。最后，我们选出了 31 个单词，每个单词都能准确表达特定的触觉感知，并可应用于不同行业的材料和产品。本研究开发的词汇有望成为设计各种产品触感方面的有用辅助工具。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.