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 mealfeelings 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 modifiedAHP(Analytic Hierarchy Process) injudging the consistency ofsubjects'answers and giving the scalesfor the answers. Combining the methods to evaluate human mealfeelings 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.