Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-28T18:22:04.576Z Has data issue: false hasContentIssue false

From the Definition of Colours Attributes to Build a Semantic Space: Application to a Sport-Health Dialogical Context of Use

Published online by Cambridge University Press:  26 May 2022

A. Millet*
Affiliation:
ESTIA Institute of Technology, France
A. Abi Akle
Affiliation:
ESTIA Institute of Technology, France
J. Legardeur
Affiliation:
ESTIA Institute of Technology, France

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The integration of user perception into the design process has become necessary to provide the best experience to users. All methods focusing on the interpretations of products are based on the same principle: identifying relationships between a semantics and physical attributes of products within a product domain. Sometimes this domain makes the definition of these relations more complex as for a dialogic context of us due to the lack of existing product. We propose in this paper a method to define a semantics directly from products attributes in regards with a dialogic product domain.

Type
Article
Creative Commons
Creative Common License - CCCreative Common License - BYCreative Common License - NCCreative Common License - ND
This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.
Copyright
The Author(s), 2022.

References

Ahmed, S., Wallace, K.M. and Blessing, L.T.M. (2003), “Understanding the differences between how novice and experienced designers approach design tasks”, Research in Engineering Design, Springer Verlag, Vol. 14 No. 1, pp. 111.CrossRefGoogle Scholar
Alcántara, E., Artacho, M.A., González, J.C. and García, A.C. (2005a), “Application of product semantics to footwear design. Part I - Identification of footwear semantic space applying diferential semantics”, International Journal of Industrial Ergonomics, Vol. 35 No. 8, pp. 713725.CrossRefGoogle Scholar
Alcántara, E., Artacho, M.A., González, J.C. and García, A.C. (2005b), “Application of product semantics to footwear design. Part II - Comparison of two clog designs using individual and compared semantic profiles”, International Journal of Industrial Ergonomics, Vol. 35 No. 8, pp. 727735.Google Scholar
Ashby, M. (2010), Materials Selection in Mechanical Design: Fourth Edition, Materials Selection in Mechanical Design: Fourth Edition.Google Scholar
Avramescu, A.M., Bazzaro, F., Mahdjoub, M., Sagot, J.C. and Simion, I. (2014), “Elaboration d'une approche d'analyse sensorielle tactile des materiaux bio-sources”, UPB Scientific Bulletin, Series B: Chemistry and Materials Science.Google Scholar
Becker, L., van Rompay, T.J.L., Schifferstein, H.N.J. and Galetzka, M. (2011), “Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations”, Food Quality and Preference, available at:10.1016/j.foodqual.2010.06.007.Google Scholar
Casales-Garcia, V., Museros, L., Sanz, I., Falomir, Z. and Gonzalez-Abril, L. (2020), “Extracting feeling from food colour”, Smart Innovation, Systems and Technologies, available at:10.1007/978-981-15-2024-2_20.Google Scholar
Deininger, M., Daly, S.R., Sienko, K.H. and Lee, J.C. (2017), “Novice designers’ use of prototypes in engineering design”, Design Studies, available at:10.1016/j.destud.2017.04.002.CrossRefGoogle ScholarPubMed
Fenko, A., Schifferstein, H.N.J. and Hekkert, P. (2010), “Shifts in sensory dominance between various stages of user-product interactions”, Applied Ergonomics, available at:10.1016/j.apergo.2009.03.007.CrossRefGoogle ScholarPubMed
Kongprasert, N., Brissaud, D., Bouchard, C., Aoussat, A. and Butdee, S. (2008), “How to design and process brand identity through an integrated innovative approach”, 2008 IEEE International Conference on Industrial Engineering and Engineering Management, IEEM 2008, available at:10.1109/IEEM.2008.4737970.CrossRefGoogle Scholar
Krippendorff, K. (2005), The Semantic Turn: A New Foundation for Design - CRC Press Book, edited by Press, C., 1st ed., available at: https://www.crcpress.com/The-Semantic-Turn-A-New-Foundation-for-Design/Krippendorff/p/book/9780415322201 (accessed 26 October 2019).CrossRefGoogle Scholar
Lallemand, C., Koenig, V., Gronier, G. and Martin, R. (2015), “Création et validation d'une version française du questionnaire AttrakDiff pour l’évaluation de l'expérience utilisateur des systèmes interactifs”, Revue Europeenne de Psychologie Appliquee, Elsevier Masson SAS, Vol. 65 No. 5, pp. 239252.CrossRefGoogle Scholar
MacDonald, E., Lubensky, A., Sohns, B. and Papalambros, P.Y. (2009), “Product semantics and wine portfolio optimisation”, International Journal of Product Development, available at:10.1504/IJPD.2009.022277.CrossRefGoogle Scholar
Maleki, S., Amiri Aghdaie, S.F., Shahin, A. and Ansari, A. (2019), “Investigating the relationship among the Kansei-based design of chocolate packaging, consumer perception, and willingness to buy”, Journal of Marketing Communications, available at:10.1080/13527266.2019.1590855.Google Scholar
Millet, A., Abi Akle, A. and Legardeur, J. (2020), “INFLUENCE OF THE PRODUCT CONTEXT OF USE ON A HYBRID SPORT-HEALTH SEMANTICS”, Proceedings of the Design Society: DESIGN Conference, Cambridge University Press (CUP), Vol. 1, pp. 20592068.Google Scholar
Millet, A., Abi Akle, A., Masson, D. and Legardeur, J. (2019), “Definition of a ‘Sport-Health’ Semantic Space”, Proceedings of the Design Society: International Conference on Engineering Design, Cambridge University Press (CUP), Vol. 1 No. 1, pp. 38413850.Google Scholar
Ngo, M.K., Piqueras-Fiszman, B. and Spence, C. (2012), “On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing”, Food Quality and Preference, available at:10.1016/j.foodqual.2011.11.004.Google Scholar
Osgood, C.E. (1952), “The nature and measurement of meaning”, Psychological Bulletin, Vol. 49 No. 3, pp. 197237.Google Scholar
Petiot, J.F. and Yannou, B. (2004), “Measuring consumer perceptions for a better comprehension, specification and assessment of product semantics”, International Journal of Industrial Ergonomics, Vol. 33 No. 6, pp. 507525.CrossRefGoogle Scholar
Roue chromatique, un générateur de palettes de couleurs | Adobe Color”. (n.d.). , available at: https://color.adobe.com/fr/create (accessed 18 March 2020).Google Scholar
Schifferstein, H.N.J. (2006), “The perceived importance of sensory modalities in product usage: A study of self-reports”, Acta Psychologica, available at:10.1016/j.actpsy.2005.06.004.CrossRefGoogle ScholarPubMed
Schütte, S., Krus, P. and Eklund, J. (2008), “Integration of Affective Engineering in Product Development Processes”, Quality Management and Organizational Development Conference, Helsingborg, Sweden, pp. 651660.Google Scholar
Shieh, M.D. and Yeh, Y.E. (2015), “A comparative study on perceptual evaluations of sports shoe exterior”, Color Research and Application, John Wiley and Sons Inc., Vol. 40 No. 2, pp. 178193.Google Scholar
Wang, W.M., Li, Z., Tian, Z.G., Wang, J.W. and Cheng, M.N. (2018), “Extracting and summarizing affective features and responses from online product descriptions and reviews: A Kansei text mining approach”, Engineering Applications of Artificial Intelligence, Elsevier Ltd, Vol. 73, pp. 149162.CrossRefGoogle Scholar
Wu, T.Y., Li, Y.J. and Liu, Y. (2017), “Study of color emotion impact on leisure food package design”, Communications in Computer and Information Science, available at:10.1007/978-3-319-58753-0_86.Google Scholar
Xue, L., Yi, X., Lin, Y.C. and Drukker, J.W. (2019), “An approach of the product form design based on gra-fuzzy logic model: A case study of train seats”, International Journal of Innovative Computing, Information and Control, available at:10.24507/ijicic.15.01.261.Google Scholar
Zhang, Z. and Zhu, Y. (2009), “Research on users’ and designers’ product color perception”, ISCID 2009 - 2009 International Symposium on Computational Intelligence and Design, available at:10.1109/ISCID.2009.73.Google Scholar
Zhu, H., Zhang, H. and Yu, Y. (2006), “Deep into color names: Matching color descriptions by their fuzzy semantics”, Lecture Notes in Computer Science (Including Subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics), available at:10.1007/11861461_16.Google Scholar