An affective engineering study is reported in this paper in which relationships between tactile vibrational cues and affect were examined in the context of car interiors. The motivation behind the research was to generate hypotheses to test in future experiments concerning how touching surface textures evokes particular emotional responses. A variety of textures for mould decoration on otherwise identical black plastic tiles were chosen as stimuli. Any variation in the affective response of participants is therefore due to the surface textures of the tiles. The context was car interiors and the demographic was males aged 18 to 26. Focus groups were used to generate and reduce adjectives using the triad method and stimuli were chosen using semantic mapping. The semantic differential method was used to generate a semantic space for the tiles; which was compared with the frequency components of the vibrations when touched. The profiles of the frequency spectra might be responsible for the emotional responses of participants when touching surface textures.
Keywords: Affective engineering; kansei engineering; touch
10th QMOD Conference. Quality Management and Organiqatinal Development. Our Dreams of Excellence; 18-20 June; 2007 in Helsingborg; Sweden
Barnes; C.J.; Delin; J.; Lillford; S. P.; Sharoff; S. (2007). Linguistic Support for Concept Selection Decisions. Artificial Intelligence for Engineering Design; Analysis and Manufacturing; 21(2); pp.123-135.
Bensmaia; S. J. and Hollins; M. (2003). The vibrations of texture. Somatosensory & Motor Research; 20(1); pp.33-43.
Kreuger; L. E. (1989). The world of touch by David Katz. Edited and translated by L. E. Kreuger. Hillsdale: Lawrence Erlbaum Associates; Publishers. Standex Engraving Group. http://www.standexengraving.com/ Accessed 4 April 2007.
Taylor; M. M.; Lederman S. J. (1975). Tactile roughness of grooved surfaces: a model and the effect of friction. Perception and psychophysics; 64; pp489-494.
Thomas; D. M. H.; McEwan J. A. (1988). An application of the repertory grid method to investigate consumer perceptions of foods. Appetite; 10; pp181-193.