Evaluation of human meal Kansei using AHP

This paper is concerned with human meal preference. For evaluating human meal Kansei a method has been proposed to give the scales for human meal feelings as subjective characteristics of food in which the units of the scales are the standard deviations of the standard normal distribution. Here in addition to the method to evaluate human meal feelings a method is discussed to evaluate individuals' meal intentions by paired comparisons, which is modified AHP (analytic hierarchy process) in judging the consistency of subjects' answers and giving the scales for the answers. Combining the methods to evaluate human meal feelings and individuals' meal intentions a method is studied to evaluate individuals' meal preference. In the method the scales are given so that the units can be considered the standard deviations of the standard normal distribution as well as the scales for human meal feelings. In this paper the methods to evaluate individuals' meal intentions and also individuals' meal preference are described and numerical results of the experiment on Kansei evaluation conducted for this study using 200 menus on home dining tables are shown. A method is also discussed to simplify the judgment on the consistency of a subject's answers in AHP.