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Understand how consumers perceive products with regards their sensory characteristics. Developed around the food industry several decades ago, Sensory Evaluation techniques are core tools in the domain of commoditised products as a means of obtaining as edge over competitors. However, in recent years a shift has been seen into the hi-tech field with the likes of Saab, BMW, B&O and Nokia applying these techniques to gain better understanding of the consumer perception of products with regards their sensory characteristics.
Sensory Evaluation techniques can provide benefits in cases where People interface with the product or service The senses (sound, vision or haptics) are used in the user interface. The product emits sound, light or vibration that is not part of the user interface (e.g. un-needed sounds/noise, etc.) The perceived quality of the product significantly affects the users experience/opinion.
Sensory Evaluation comprises a number of methods and techniques: Evoke. Comprising of stimulus generation, preparation and presentation. Measure. Mainly associated with quantitative data collection for human subjects Analyse. The reliable, often statistical, analysis of, often variable, human data Interpret. The complex interpretation of data based upon a knowledge of the limitation of methods employed. Possible extrapolation of the implications of the data to large populations.