基于感性工学的威士忌酒瓶造型设计

目的研究符合消费者感性需求的威士忌酒瓶造型设计方法。方法以感性工学理论为指导,广泛收集威士忌酒瓶的产品样本和感性语汇,并从中挑选代表性样本与感性语汇,进行威士忌酒瓶瓶身造型拆解,使用5阶语义差异(SD)量表问卷为拆解部分建立感性评量矩阵,运用数量化Ⅰ类理论对其进行分析研究,找出感性语汇与威士忌酒瓶瓶身造型设计元素之间的关联性,并通过市场随机样本进行验证,从而指导新产品开发。结果由数量化Ⅰ类结果得知,这里拆解的威士忌酒瓶瓶身的5个形态要素项目对消费者的感性认知皆具有影响性。结论 "消费者感性认知"与"威士忌之酒瓶造型"之间的对应关系有助于相关企业和设计师确定产品开发方向,为同类产品提供造型设计参考。

Whiskey Bottle Shape Design Based on Kansei Engineering

It aims to study the design methods of whiskey bottles shape that meet the consumers'' perceptual requirements. Based on the theory of perceptual engineering, we collected a wide range of whisky bottle product samples and sentimental vocabularies, selected representative samples and perceptual vocabularies, and dismantled whisky bottle shapes, using a 5-order semantic difference (SD) scale. The questionnaire builds a perceptual evaluation matrix for the dismantling part, analyzes it using the quantitative I-class theory, finds the correlation between the perceptual vocabulary and the design elements of the whiskey bottle body, and validates it through a random sample of the market, in order to guide the development of new products. According to the quantified I results, the five morphological items of the disassembled bottle of whiskey have an impact on consumers'' perceptual cognition. It is concluded that the correspondence between "consumer perceptual cognition" and "whiskey bottle shape" helps related companies and designers to determine the direction of product development, and can provide reference for similar products.