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研究生: 陳乃鳳
Chen, Nai-Feng
論文名稱: 前期產品經驗中感官重要度與情緒之質性探討 -- 以榨汁機為例
Sensory importance and emotions at the early stage of product experiences -- A qualitative study of juice squeezer
指導教授: 何俊亨
Ho, Chun-Heng
學位類別: 碩士
Master
系所名稱: 規劃與設計學院 - 工業設計學系
Department of Industrial Design
論文出版年: 2011
畢業學年度: 99
語文別: 中文
論文頁數: 112
中文關鍵詞: 多感官產品經驗感官重要度使用時期情緒
外文關鍵詞: Multisensory Product Experience, Sensory Importance, User-product Interaction, Emotions
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  • 使用者透過所有感官與產品互動,在每次的產品經驗中各感官所扮演的角色和重要度會隨著不同使用時期而有所改變,若能對此有更深入的了解,可幫助設計師創造出較持久正向的產品,其可帶給使用者較豐富的多感官產品經驗,並提升消費者對該產品的評價,以提升其競爭力。
    本研究根基於Fenko等人(2010)的研究,針對產品經驗中的使用前期(一個月),透過質性方法(觀察法、訪談法、日記法),探討四位受測者使用電動榨汁機榨汁之情形,並與相關文獻對照討論感官角色於不同使用時期之轉變,以及影響感官重要度之因素。
    本研究發現使用時期的轉變是會循環而非直線性進行的,而每位受測者各個感官的時期變化也會有所差異,整體而言,在受測者第一次與產品接觸時,視覺為主導的感官,然其重要度在初次操作體驗中即下降,觸覺則因發揮了主要的功能角色,而提升其重要度,在接續一個月的任務操作中,各感官於初期的感受較強烈,並引發較多情緒和聯想。而在熟悉任務並習慣刺激後,再次造成感官重要度的轉移,受測者較容易發現問題和產品的缺點,並影響其原本對產品的評價,此外,受測者可能再度發現其他有趣地方,或對問題找到了解決方案,對產品更加了解,並可能在使用一段時間後,與其產生情感,引發老朋友般的感受。
    而除了產品功能外,產品特性如造形、材質、色彩,以及過程中引發之正負向情緒、聯想皆會影響到各感官重要度。
    關鍵字:多感官產品經驗、感官重要度、使用時期、情緒

    Users build up their product experiences through all senses. To understand how these senses work together, how their importance change through time, and how senses evoke emotions and associations would be very helpful for designers to create more longlasting pleasant user experiences and improve users’ evaluation about the product.
    In the study, we base on Fenko et al.’s study (2010) and use three qualitative methods (observations, interviews, and diaries) to gather more detailed information from four female participants about the early stage of product usage, which is the key period for a user to evaluate a product. We ask each participant to squeeze juice with an electric juicer for a month. We then discuss the multisensory experiences, the sensory dominance, emotions and associations evoked by senses during the month.
    The role of each sense and its importance would change through time. The results suggest that vision is the most important sense when participants getting familiar with the product. However, the importance of each sense changes right at the first time of operation. Touch, which is related to the main function of the product, raises its importance. Also, emotions and associations evoked by senses are very likely to affect the importance of each sense.
    Most emotions and associations are evoked at the early days because once after participants gain expertise with the task they would get used to the stimuli and have less feeling about them. However, they are more likely to find out problems or have further findings about the product and change their evaluations. After one month, some participants even report that they have the feeling like old friends with the product.
    Keywords: Multisensory Product Experience, Sensory Importance, User-product Interaction, Emotions

    摘要 I Abstract II 謝誌 III 目錄 IV 表目錄 VIII 圖目錄 IX 第一章 緒論 1 1.1產品經驗 1 1.2感官通道 2 1.3感官角色 3 1.4感官重要度 5 1.4.1產品類別之影響 5 1.4.2使用時期之影響 6 1.5任務引發情感 7 1.6研究目的 8 1.7研究貢獻 8 1.8研究限制 9 1.9研究架構 9 第二章 文獻探討 11 2.1產品經驗 11 2.2感官相關研究 11 2.3產品使用時期相關研究 13 2.4質性研究 13 2.4.1觀察法 14 2.4.2深度訪談法 14 2.4.3日記法 15 第三章 研究方法 19 3.1多感官探討 19 3.2實驗產品選定 19 3.3使用時期劃分:六階段 20 3.4受測者選定 21 3.5實驗環境 22 3.6實驗設備 22 3.7前測 23 3.7.1目的 23 3.7.2典型任務 23 3.7.3執行步驟 24 3.8正式實驗 25 3.8.1典型任務 25 3.8.2質性方法使用時機 26 3.8.3階段一:熟悉產品 27 3.8.4階段二:第一次操作 27 3.8.5階段三至六 28 3.9資料分析 29 第四章 實驗分析與結果 31 4.1前測結果 31 4.2圖表分析與討論 32 4.2.1 感官重要度變化 32 4.2.2感官引起之情緒分佈 35 4.2.3各感官引起之正負向情緒 37 4.2.4六階段之情緒量變化 39 4.2.5感官重要度與引發情緒量之關係 42 4.2.6六階段之聯想 46 4.2.7由感官引發之聯想分佈 47 4.3各感官現象討論 49 4.3.1視覺 49 4.3.2觸覺 61 4.3.3聽覺 70 4.3.4嗅覺 74 第五章 整體討論 77 5.1使用時期與感官角色 77 5.1.1認識、熟悉產品 78 5.1.2初次操作體驗 78 5.1.3新鮮任務、感受強烈 80 5.1.4熟悉任務、習慣刺激 81 5.1.5發現缺點、問題 82 5.1.6更加了解、新發現 83 5.1.7老朋友 84 5.2任務中的感官重要度轉移 85 5.3影響感官重要度之因素 88 5.3.1產品功能 88 5.3.2產品特性 89 5.3.3使用者與產品的互動性質 89 5.3.4情感成分 90 5.4外在影響因子 91 5.4.1水果與果汁 92 5.4.2其他分心因素 93 第六章 結論與建議 95 6.1結論 95 6.1.1感官 95 6.1.2情緒 97 6.1.3聯想 98 6.2貢獻 98 6.3建議與未來發展 100 參考文獻 102 附錄一:前測結果 105 附錄二:訪談問題表 109 附錄三:日記範本 111

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