ユーザーの嗜好感性に関する研究 : ベンチの分類を通じての考察

概要

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The purpose of this research is grasping the taste sensitivity of the user when choosing a product. Therefore, a user's taste sensitivity is grasped by an experiment that classifies 50 different photographs of benches. This research examined sensitivity concerning the way consumers' heart works whenever they want to sit down. The experiment was divided into gender, blood type, and character, the standard of the time concerning the classification, the number of groups and classification which divided, the selected degree of concentration of a bench and taste sensitivity, etc. have been grasped by taxonomy. Classification was made considering : atmosphere, supplies, form, quality of the material and structure. It turns out through this research that the taste sensitivity of the users changes depending on the person. However, although the data based on gender did not show the tendency to have intercourse to taste sensitivity as a result of distributed analysis, it turns out that the blood type and character tend to affect taste sensitivity.
日本デザイン学会の論文
2003-05-01