Kansei evaluation 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. 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 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 are shown.