Sensory design

Sensory assessment aims to quantify and describe, in a systematic manner, all human perceptions when confronted with a product or object.

These are applied to materials and objects using various criteria: In the transportation sphere, sensory analysis are sometimes translated into minor enhancements to the design for a vehicle interior, information system, or station environment to smooth some of the rougher edges of the travel experience.

In addition to smell and flavor, the color (e.g. ripe fruits)[4] and texture of food (e.g. potato chips) are also important.

[2] Food is a multi-sensorial experience in which all five senses (vision, touch, sound, smell and taste) come together to create a strong memory.

At restaurants, many sensorial aspects such as the interior design (vision), texture of the chairs and tables (touch), background music and the noise level (sound), openness of the kitchen and cooking scene (smell and vision), and of course, the food itself (taste), all come together before a customer decides if he or she likes the experience and would want to revisit.

[6] While multi-sensory experiences were only subjected to a few categories in the past, in modern day, the spectrum has expanded to acknowledge the importance of sensory design.

The researches conclude that the perception of food and vestibular system is in the result of the different stress levels caused according to the postures.

While classically limited to the perception of trained sensory experts, advances in sensors and computation have allowed objective quantified measurements of sensory information to be acquired, quantified and communicated leading to improved design communication, translation from prototype to production, and quality assurance.

[10] Classical the field of tribology has developed various tests to evaluate interacting surfaces in relative motion with a focus on measuring friction, lubrication, and wear.