Sensory evaluation of heating and air conditioning systems

Evin, Françoise; Siekierski, Edouard

doi:10.1016/s0378-7788(02)00015-4

Cited by 8 publications

(5 citation statements)

References 2 publications

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“…Sensory analysis has been used in food research for more than 50 years and has been used to study various nonfood products, for example, in the cosmetics industry (smell) and in telecommunications (sound). Sensory methods are classified according to their primary use; usually, a distinction is made between analytical methods with the purpose of providing objective descriptions of products (analytical sensory profiling) and hedonic methods where the purpose is to retrieve information about consumers' preferences and attitudes towards products (hedonic profiling) (Evin and Siekierski 2002).…”

Section: Sensory Analysismentioning

confidence: 99%

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Product attributes affecting consumer preference for residential deck materials

2008

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Abstract:In many countries, restrictions on the use of traditional preservative treatments have resulted in efforts to develop wood products for outdoor use that are durable, environmentally friendly, and appealing to consumers. In the present study, consumers' preferences for wooden deck materials were investigated using sensory analysis. The analysis included an analytical sensory profiling of five deck materials, conducted by a trained sensory panel, as well as a hedonic preference study conducted on Norwegian customers. Eighteen visual and tactile attributes were identified, and statistical analysis indicated that these attributes were sufficient to discriminate between the different deck materials. The results imply that consumers prefer deck materials with a homogeneous visual appearance and moderate color intensity. The study demonstrated a successful application of sensory research on wood products and implies that sensory analysis is an appropriate tool to study relationships between hedonic judgments and product characteristics. The study was carried out on wooden deck materials, but the results are probably also relevant for other wood products.Résumé : Dans plusieurs pays, les restrictions concernant l'utilisation des traitements traditionnels avec des préservatifs ont suscité des efforts pour développer des produits du bois destinés à être utilisés à l'extérieur qui sont durables, respectueux de l'environnement et attrayants pour les consommateurs. Dans cette recherche, nous avons étudié les préférences des consommateurs pour les matériaux de terrasse en bois à l'aide de l'analyse sensorielle. L'analyse incluait l'éta-blissement du profile sensoriel de cinq matériaux de terrasse, réalisé par un jury entraîné à cette fin, ainsi qu'une étude hé-donique de préférence réalisée par des consommateurs norvégiens. Dix-huit attributs visuels et tactiles étaient suffisants pour distinguer les différents matériaux de terrasse. Les résultats suggèrent que les consommateurs préfèrent les matériaux de terrasse qui ont une apparence visuelle homogène et une coloration de moyenne intensité. L'étude constitue une démon-stration de l'application réussie de la recherche sensorielle à des produits du bois et indique que l'analyse sensorielle est un outil approprié pour étudier la relation entre les jugements hédoniques et les caractéristiques d'un produit. L'étude a porté sur les matériaux de terrasse en bois mais les résultats sont probablement également pertinents pour d'autres produits du bois.[Traduit par la Rédaction]

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Section: Sensory Analysismentioning

confidence: 99%

“…An analytical sensory panel usually consists of 10-20 trained persons (Evin and Siekierski 2002). Hedonic studies are usually carried out using 60-500 representative customers.…”

Section: Sensory Analysismentioning

confidence: 99%

Product attributes affecting consumer preference for residential deck materials

2008

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“…The technique QDA ® and modifications have since been used to evaluate the sensory characteristics of a diverse range of products, both edible and inedible, ranging from meat products, wine to sound systems (Evin and Siekierski , Angulo et al. , Cortell et al.…”

Section: Descriptive Analysis: Tools For Assessing Berry Sensory Charmentioning

confidence: 99%

Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes

Mantilla

Collins

Iland

et al. 2012

Australian Journal of Grape and Wine Research

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Berry Sensory Assessment (BSA) is a technique that can help grapegrowers and winemakers to make decisions about harvest date and allocation of grapes. As a structured technique, BSA has been used by grapegrowers, winemakers and researchers for the last 11 years. The number of studies, however, reporting results of the effect of viticultural practices on berry sensory characteristics and wine quality is limited. The extent to which both Australian and New Zealand winemakers and grapegrowers use BSA and their opinions about the application and their expectations of this technique has not been evaluated. The aims of this review are: first, to review the different BSA techniques employed to date within the wine industry and oenological research, and to consider some practical applications of BSA; and second, to reveal and discuss a survey undertaken by Australian and New Zealand winemakers and grapegrowers about current use of BSA. Knowledge gaps in BSA resultant from the review and the survey are identified.

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“…For instance, in several studies the sensory properties of various types of materials have been evaluated (Hermes, 1998), including packaging materials (Chen, Barnes, Childs, Henson, & Shao, 2009;Civille & Dus, 1990;Murray & Delahunty, 2000a, 2000b and clothing fabrics (Burns, Brown, Cameron, Chandler, & Kaiser, 1995;Cardello, Winterhalter, & Schutz, 2003;Civille & Dus, 1990). Other studies have investigated sensory properties in particular product categories, such as personal care products (Civille & Dus, 1991;Wortel & Wieckers, 2000), cigarette lighters (Lageat, Czellar, & Laurent, 2003), coffee makers (van Egmond, 2008), parabolic skis (Dore, Pailhes, Fischer, & Nadeau, 2007), air conditioning systems (Evin & Siekierski, 2002;Petit, Siekierski, & Danzart, 2005), or elements of car interiors (Bonapace, 2002;Giboreau, Navarro, Faye, & Dumortier, 2001;Karlsson & Velasco, 2007). More and more studies also investigate the subtle sensory manipulations that may seem to be of only minor importance, such as the role of olfaction in the evaluation of clothes (Fiore, 1993;Laird, 1932;Liu, Tovia, Balasubramian, Pierce, & Dugan, 2008) or the sounds that fabrics make (Cho, Cho, & Kim, 2009).…”

Section: Challenges For Sensory Evaluation Researchmentioning

confidence: 99%

From salad to bowl: The role of sensory analysis in product experience research

Schifferstein

2010

Food Quality and Preference

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Sensory evaluation of heating and air conditioning systems

Cited by 8 publications

References 2 publications

Product attributes affecting consumer preference for residential deck materials

Product attributes affecting consumer preference for residential deck materials

Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes

From salad to bowl: The role of sensory analysis in product experience research

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