A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics
Identifieur interne :
000F15 ( PascalFrancis/Corpus );
précédent :
000F14;
suivant :
000F16
A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics
Auteurs : Ivanne Soufflet ;
Maurice Calonnier ;
Catherine DacremontSource :
-
Food quality and preference [ 0950-3293 ] ; 2004.
RBID : Pascal:05-0020611
Descripteurs français
English descriptors
Abstract
In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should account for consumers' perceptions and be understood by professionals for efficient communication. This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces. Eleven industrial experts and two groups of novices (20 males and 20 females) evaluated 26 clothing fabrics. They performed (1) a free-sorting task based on haptic similarities, (2) a description of the previously formed groups, and (3) a hedonic rating task for each fabric. The perceptual organization was similar regardless of the level of expertise, but experts showed better abilities than novices in verbalizing their perceptions. The relevant dimensions of the haptic space were labeled: soft/harsh, thin/thick and supplel stiff. Although softness was strongly related to the hedonic dimension, its consensual use justifies its consideration in a profile. However, the description of soft fabrics should be refined by attributes such as slippery, downy and mellow. Experts consensually used the term nervous, whereas no equivalent concept was used by novices. It is suggested that this term should be included for comprehensive fabric description.
Notice en format standard (ISO 2709)
Pour connaître la documentation sur le format Inist Standard.
| pA |
| A01 | 01 | 1 | | @0 0950-3293 |
|---|
| A03 | | 1 | | @0 Food qual. prefer. |
|---|
| A05 | | | | @2 15 |
|---|
| A06 | | | | @2 7-8 |
|---|
| A08 | 01 | 1 | ENG | @1 A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics |
|---|
| A09 | 01 | 1 | ENG | @1 Fifth Rose Marie Pangborn Sensory Science Symposium |
|---|
| A11 | 01 | 1 | | @1 SOUFFLET (Ivanne) |
|---|
| A11 | 02 | 1 | | @1 CALONNIER (Maurice) |
|---|
| A11 | 03 | 1 | | @1 DACREMONT (Catherine) |
|---|
| A12 | 01 | 1 | | @1 CARDELLO (Armand V.) @9 ed. |
|---|
| A12 | 02 | 1 | | @1 BELL (Rick) @9 ed. |
|---|
| A14 | 01 | | | @1 Institut Français Textile et Habillement, Avenue Guy de Collongue @2 69134 Ecully @3 FRA @Z 1 aut. @Z 2 aut. |
|---|
| A14 | 02 | | | @1 Ingénierie Moléculaire et Sensorielle des Aliments, ENSBANA, Esplanade Erasme, Université de Bourgogne @2 21000 Dijon @3 FRA @Z 3 aut. |
|---|
| A15 | 01 | | | @1 US Army Natick Soldier Center @2 Natick, MA 01760-5020 @3 USA @Z 1 aut. @Z 2 aut. |
|---|
| A20 | | | | @1 689-699 |
|---|
| A21 | | | | @1 2004 |
|---|
| A23 | 01 | | | @0 ENG |
|---|
| A43 | 01 | | | @1 INIST @2 21968 @5 354000120531210070 |
|---|
| A44 | | | | @0 0000 @1 © 2005 INIST-CNRS. All rights reserved. |
|---|
| A45 | | | | @0 41 ref. |
|---|
| A47 | 01 | 1 | | @0 05-0020611 |
|---|
| A60 | | | | @1 P @2 C |
|---|
| A61 | | | | @0 A |
|---|
| A64 | 01 | 1 | | @0 Food quality and preference |
|---|
| A66 | 01 | | | @0 GBR |
|---|
| C01 | 01 | | ENG | @0 In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should account for consumers' perceptions and be understood by professionals for efficient communication. This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces. Eleven industrial experts and two groups of novices (20 males and 20 females) evaluated 26 clothing fabrics. They performed (1) a free-sorting task based on haptic similarities, (2) a description of the previously formed groups, and (3) a hedonic rating task for each fabric. The perceptual organization was similar regardless of the level of expertise, but experts showed better abilities than novices in verbalizing their perceptions. The relevant dimensions of the haptic space were labeled: soft/harsh, thin/thick and supplel stiff. Although softness was strongly related to the hedonic dimension, its consensual use justifies its consideration in a profile. However, the description of soft fabrics should be refined by attributes such as slippery, downy and mellow. Experts consensually used the term nervous, whereas no equivalent concept was used by novices. It is suggested that this term should be included for comprehensive fabric description. |
|---|
| C02 | 01 | X | | @0 002A35A01 |
|---|
| C03 | 01 | X | FRE | @0 Expert @5 01 |
|---|
| C03 | 01 | X | ENG | @0 Expert @5 01 |
|---|
| C03 | 01 | X | SPA | @0 Experto @5 01 |
|---|
| C03 | 02 | X | FRE | @0 Organisation @5 02 |
|---|
| C03 | 02 | X | ENG | @0 Organization @5 02 |
|---|
| C03 | 02 | X | SPA | @0 Organización @5 02 |
|---|
| C03 | 03 | X | FRE | @0 Descripteur @5 10 |
|---|
| C03 | 03 | X | ENG | @0 Descriptor @5 10 |
|---|
| C03 | 03 | X | SPA | @0 Descriptor @5 10 |
|---|
| C03 | 04 | X | FRE | @0 Perception @5 19 |
|---|
| C03 | 04 | X | ENG | @0 Perception @5 19 |
|---|
| C03 | 04 | X | SPA | @0 Percepción @5 19 |
|---|
| C03 | 05 | X | FRE | @0 Expertise @5 20 |
|---|
| C03 | 05 | X | ENG | @0 Expertise @5 20 |
|---|
| C03 | 05 | X | SPA | @0 Peritaje @5 20 |
|---|
| C03 | 06 | X | FRE | @0 Description @5 24 |
|---|
| C03 | 06 | X | ENG | @0 Description @5 24 |
|---|
| C03 | 06 | X | SPA | @0 Descripción @5 24 |
|---|
| N21 | | | | @1 010 |
|---|
| N44 | 01 | | | @1 OTO |
|---|
| N82 | | | | @1 OTO |
|---|
|
|---|
| pR |
| A30 | 01 | 1 | ENG | @1 Pangborn Sensory Science Symposium @2 5 @3 Boston, Massachusetts USA @4 2003-07-20 |
|---|
|
|---|
Format Inist (serveur)
| NO : | PASCAL 05-0020611 INIST |
|---|
| ET : | A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics |
|---|
| AU : | SOUFFLET (Ivanne); CALONNIER (Maurice); DACREMONT (Catherine); CARDELLO (Armand V.); BELL (Rick) |
|---|
| AF : | Institut Français Textile et Habillement, Avenue Guy de Collongue/69134 Ecully/France (1 aut., 2 aut.); Ingénierie Moléculaire et Sensorielle des Aliments, ENSBANA, Esplanade Erasme, Université de Bourgogne/21000 Dijon/France (3 aut.); US Army Natick Soldier Center/Natick, MA 01760-5020/Etats-Unis (1 aut., 2 aut.) |
|---|
| DT : | Publication en série; Congrès; Niveau analytique |
|---|
| SO : | Food quality and preference; ISSN 0950-3293; Royaume-Uni; Da. 2004; Vol. 15; No. 7-8; Pp. 689-699; Bibl. 41 ref. |
|---|
| LA : | Anglais |
|---|
| EA : | In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should account for consumers' perceptions and be understood by professionals for efficient communication. This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces. Eleven industrial experts and two groups of novices (20 males and 20 females) evaluated 26 clothing fabrics. They performed (1) a free-sorting task based on haptic similarities, (2) a description of the previously formed groups, and (3) a hedonic rating task for each fabric. The perceptual organization was similar regardless of the level of expertise, but experts showed better abilities than novices in verbalizing their perceptions. The relevant dimensions of the haptic space were labeled: soft/harsh, thin/thick and supplel stiff. Although softness was strongly related to the hedonic dimension, its consensual use justifies its consideration in a profile. However, the description of soft fabrics should be refined by attributes such as slippery, downy and mellow. Experts consensually used the term nervous, whereas no equivalent concept was used by novices. It is suggested that this term should be included for comprehensive fabric description. |
|---|
| CC : | 002A35A01 |
|---|
| FD : | Expert; Organisation; Descripteur; Perception; Expertise; Description |
|---|
| ED : | Expert; Organization; Descriptor; Perception; Expertise; Description |
|---|
| SD : | Experto; Organización; Descriptor; Percepción; Peritaje; Descripción |
|---|
| LO : | INIST-21968.354000120531210070 |
|---|
| ID : | 05-0020611 |
|---|
Links to Exploration step
Pascal:05-0020611
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics</title>
<author><name sortKey="Soufflet, Ivanne" sort="Soufflet, Ivanne" uniqKey="Soufflet I" first="Ivanne" last="Soufflet">Ivanne Soufflet</name>
<affiliation><inist:fA14 i1="01"><s1>Institut Français Textile et Habillement, Avenue Guy de Collongue</s1>
<s2>69134 Ecully</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14><author><name sortKey="Calonnier, Maurice" sort="Calonnier, Maurice" uniqKey="Calonnier M" first="Maurice" last="Calonnier">Maurice Calonnier</name>
<affiliation><inist:fA14 i1="01"><s1>Institut Français Textile et Habillement, Avenue Guy de Collongue</s1>
<s2>69134 Ecully</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14><author><name sortKey="Dacremont, Catherine" sort="Dacremont, Catherine" uniqKey="Dacremont C" first="Catherine" last="Dacremont">Catherine Dacremont</name>
<affiliation><inist:fA14 i1="02"><s1>Ingénierie Moléculaire et Sensorielle des Aliments, ENSBANA, Esplanade Erasme, Université de Bourgogne</s1>
<s2>21000 Dijon</s2>
<s3>FRA</s3>
<sZ>3 aut.</sZ>
</inist:fA14><publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">05-0020611</idno>
<date when="2004">2004</date>
<idno type="stanalyst">PASCAL 05-0020611 INIST</idno>
<idno type="RBID">Pascal:05-0020611</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000F15</idno>
</publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics</title>
<author><name sortKey="Soufflet, Ivanne" sort="Soufflet, Ivanne" uniqKey="Soufflet I" first="Ivanne" last="Soufflet">Ivanne Soufflet</name>
<affiliation><inist:fA14 i1="01"><s1>Institut Français Textile et Habillement, Avenue Guy de Collongue</s1>
<s2>69134 Ecully</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14><author><name sortKey="Calonnier, Maurice" sort="Calonnier, Maurice" uniqKey="Calonnier M" first="Maurice" last="Calonnier">Maurice Calonnier</name>
<affiliation><inist:fA14 i1="01"><s1>Institut Français Textile et Habillement, Avenue Guy de Collongue</s1>
<s2>69134 Ecully</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</inist:fA14><author><name sortKey="Dacremont, Catherine" sort="Dacremont, Catherine" uniqKey="Dacremont C" first="Catherine" last="Dacremont">Catherine Dacremont</name>
<affiliation><inist:fA14 i1="02"><s1>Ingénierie Moléculaire et Sensorielle des Aliments, ENSBANA, Esplanade Erasme, Université de Bourgogne</s1>
<s2>21000 Dijon</s2>
<s3>FRA</s3>
<sZ>3 aut.</sZ>
</inist:fA14><series><title level="j" type="main">Food quality and preference</title>
<title level="j" type="abbreviated">Food qual. prefer.</title>
<idno type="ISSN">0950-3293</idno>
<imprint><date when="2004">2004</date>
</imprint><seriesStmt><title level="j" type="main">Food quality and preference</title>
<title level="j" type="abbreviated">Food qual. prefer.</title>
<idno type="ISSN">0950-3293</idno>
</seriesStmt><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Description</term>
<term>Descriptor</term>
<term>Expert</term>
<term>Expertise</term>
<term>Organization</term>
<term>Perception</term>
</keywords><keywords scheme="Pascal" xml:lang="fr"><term>Expert</term>
<term>Organisation</term>
<term>Descripteur</term>
<term>Perception</term>
<term>Expertise</term>
<term>Description</term>
</keywords><front><div type="abstract" xml:lang="en">In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should account for consumers' perceptions and be understood by professionals for efficient communication. This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces. Eleven industrial experts and two groups of novices (20 males and 20 females) evaluated 26 clothing fabrics. They performed (1) a free-sorting task based on haptic similarities, (2) a description of the previously formed groups, and (3) a hedonic rating task for each fabric. The perceptual organization was similar regardless of the level of expertise, but experts showed better abilities than novices in verbalizing their perceptions. The relevant dimensions of the haptic space were labeled: soft/harsh, thin/thick and supplel stiff. Although softness was strongly related to the hedonic dimension, its consensual use justifies its consideration in a profile. However, the description of soft fabrics should be refined by attributes such as slippery, downy and mellow. Experts consensually used the term nervous, whereas no equivalent concept was used by novices. It is suggested that this term should be included for comprehensive fabric description.</div>
</front><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0950-3293</s0>
</fA01><fA03 i2="1"><s0>Food qual. prefer.</s0>
</fA03><fA06><s2>7-8</s2>
</fA06><fA08 i1="01" i2="1" l="ENG"><s1>A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics</s1>
</fA08><fA09 i1="01" i2="1" l="ENG"><s1>Fifth Rose Marie Pangborn Sensory Science Symposium</s1>
</fA09><fA11 i1="01" i2="1"><s1>SOUFFLET (Ivanne)</s1>
</fA11><fA11 i1="02" i2="1"><s1>CALONNIER (Maurice)</s1>
</fA11><fA11 i1="03" i2="1"><s1>DACREMONT (Catherine)</s1>
</fA11><fA12 i1="01" i2="1"><s1>CARDELLO (Armand V.)</s1>
<s9>ed.</s9>
</fA12><fA12 i1="02" i2="1"><s1>BELL (Rick)</s1>
<s9>ed.</s9>
</fA12><fA14 i1="01"><s1>Institut Français Textile et Habillement, Avenue Guy de Collongue</s1>
<s2>69134 Ecully</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</fA14><fA14 i1="02"><s1>Ingénierie Moléculaire et Sensorielle des Aliments, ENSBANA, Esplanade Erasme, Université de Bourgogne</s1>
<s2>21000 Dijon</s2>
<s3>FRA</s3>
<sZ>3 aut.</sZ>
</fA14><fA15 i1="01"><s1>US Army Natick Soldier Center</s1>
<s2>Natick, MA 01760-5020</s2>
<s3>USA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
</fA15><fA20><s1>689-699</s1>
</fA20><fA21><s1>2004</s1>
</fA21><fA23 i1="01"><s0>ENG</s0>
</fA23><fA43 i1="01"><s1>INIST</s1>
<s2>21968</s2>
<s5>354000120531210070</s5>
</fA43><fA44><s0>0000</s0>
<s1>© 2005 INIST-CNRS. All rights reserved.</s1>
</fA44><fA45><s0>41 ref.</s0>
</fA45><fA47 i1="01" i2="1"><s0>05-0020611</s0>
</fA47><fA60><s1>P</s1>
<s2>C</s2>
</fA60><fA64 i1="01" i2="1"><s0>Food quality and preference</s0>
</fA64><fA66 i1="01"><s0>GBR</s0>
</fA66><fC01 i1="01" l="ENG"><s0>In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should account for consumers' perceptions and be understood by professionals for efficient communication. This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces. Eleven industrial experts and two groups of novices (20 males and 20 females) evaluated 26 clothing fabrics. They performed (1) a free-sorting task based on haptic similarities, (2) a description of the previously formed groups, and (3) a hedonic rating task for each fabric. The perceptual organization was similar regardless of the level of expertise, but experts showed better abilities than novices in verbalizing their perceptions. The relevant dimensions of the haptic space were labeled: soft/harsh, thin/thick and supplel stiff. Although softness was strongly related to the hedonic dimension, its consensual use justifies its consideration in a profile. However, the description of soft fabrics should be refined by attributes such as slippery, downy and mellow. Experts consensually used the term nervous, whereas no equivalent concept was used by novices. It is suggested that this term should be included for comprehensive fabric description.</s0>
</fC01><fC02 i1="01" i2="X"><s0>002A35A01</s0>
</fC02><fC03 i1="01" i2="X" l="FRE"><s0>Expert</s0>
<s5>01</s5>
</fC03><fC03 i1="01" i2="X" l="ENG"><s0>Expert</s0>
<s5>01</s5>
</fC03><fC03 i1="01" i2="X" l="SPA"><s0>Experto</s0>
<s5>01</s5>
</fC03><fC03 i1="02" i2="X" l="FRE"><s0>Organisation</s0>
<s5>02</s5>
</fC03><fC03 i1="02" i2="X" l="ENG"><s0>Organization</s0>
<s5>02</s5>
</fC03><fC03 i1="02" i2="X" l="SPA"><s0>Organización</s0>
<s5>02</s5>
</fC03><fC03 i1="03" i2="X" l="FRE"><s0>Descripteur</s0>
<s5>10</s5>
</fC03><fC03 i1="03" i2="X" l="ENG"><s0>Descriptor</s0>
<s5>10</s5>
</fC03><fC03 i1="03" i2="X" l="SPA"><s0>Descriptor</s0>
<s5>10</s5>
</fC03><fC03 i1="04" i2="X" l="FRE"><s0>Perception</s0>
<s5>19</s5>
</fC03><fC03 i1="04" i2="X" l="ENG"><s0>Perception</s0>
<s5>19</s5>
</fC03><fC03 i1="04" i2="X" l="SPA"><s0>Percepción</s0>
<s5>19</s5>
</fC03><fC03 i1="05" i2="X" l="FRE"><s0>Expertise</s0>
<s5>20</s5>
</fC03><fC03 i1="05" i2="X" l="ENG"><s0>Expertise</s0>
<s5>20</s5>
</fC03><fC03 i1="05" i2="X" l="SPA"><s0>Peritaje</s0>
<s5>20</s5>
</fC03><fC03 i1="06" i2="X" l="FRE"><s0>Description</s0>
<s5>24</s5>
</fC03><fC03 i1="06" i2="X" l="ENG"><s0>Description</s0>
<s5>24</s5>
</fC03><fC03 i1="06" i2="X" l="SPA"><s0>Descripción</s0>
<s5>24</s5>
</fC03><fN21><s1>010</s1>
</fN21><fN44 i1="01"><s1>OTO</s1>
</fN44><fN82><s1>OTO</s1>
</fN82><pR><fA30 i1="01" i2="1" l="ENG"><s1>Pangborn Sensory Science Symposium</s1>
<s2>5</s2>
<s3>Boston, Massachusetts USA</s3>
<s4>2003-07-20</s4>
</fA30><server><NO>PASCAL 05-0020611 INIST</NO>
<ET>A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics</ET>
<AU>SOUFFLET (Ivanne); CALONNIER (Maurice); DACREMONT (Catherine); CARDELLO (Armand V.); BELL (Rick)</AU>
<AF>Institut Français Textile et Habillement, Avenue Guy de Collongue/69134 Ecully/France (1 aut., 2 aut.); Ingénierie Moléculaire et Sensorielle des Aliments, ENSBANA, Esplanade Erasme, Université de Bourgogne/21000 Dijon/France (3 aut.); US Army Natick Soldier Center/Natick, MA 01760-5020/Etats-Unis (1 aut., 2 aut.)</AF>
<DT>Publication en série; Congrès; Niveau analytique</DT>
<SO>Food quality and preference; ISSN 0950-3293; Royaume-Uni; Da. 2004; Vol. 15; No. 7-8; Pp. 689-699; Bibl. 41 ref.</SO>
<LA>Anglais</LA>
<EA>In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should account for consumers' perceptions and be understood by professionals for efficient communication. This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces. Eleven industrial experts and two groups of novices (20 males and 20 females) evaluated 26 clothing fabrics. They performed (1) a free-sorting task based on haptic similarities, (2) a description of the previously formed groups, and (3) a hedonic rating task for each fabric. The perceptual organization was similar regardless of the level of expertise, but experts showed better abilities than novices in verbalizing their perceptions. The relevant dimensions of the haptic space were labeled: soft/harsh, thin/thick and supplel stiff. Although softness was strongly related to the hedonic dimension, its consensual use justifies its consideration in a profile. However, the description of soft fabrics should be refined by attributes such as slippery, downy and mellow. Experts consensually used the term nervous, whereas no equivalent concept was used by novices. It is suggested that this term should be included for comprehensive fabric description.</EA>
<CC>002A35A01</CC>
<FD>Expert; Organisation; Descripteur; Perception; Expertise; Description</FD>
<ED>Expert; Organization; Descriptor; Perception; Expertise; Description</ED>
<SD>Experto; Organización; Descriptor; Percepción; Peritaje; Descripción</SD>
<LO>INIST-21968.354000120531210070</LO>
<ID>05-0020611</ID>
</server>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Ticri/CIDE/explor/HapticV1/Data/PascalFrancis/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000F15 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Corpus/biblio.hfd -nk 000F15 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Ticri/CIDE
|area= HapticV1
|flux= PascalFrancis
|étape= Corpus
|type= RBID
|clé= Pascal:05-0020611
|texte= A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics
}}
| This area was generated with Dilib version V0.6.23.
Data generation: Mon Jun 13 01:09:46 2016. Site generation: Wed Mar 6 09:54:07 2024 |  |
