scholarly journals Erratum to: Modelling the Perceived Pragmatic and Hedonic Quality of Intelligent Personal Assistants

2018 ◽  
pp. E1-E1
Author(s):  
Tihomir Orehovački ◽  
Snježana Babić ◽  
Darko Etinger
Keyword(s):  
Personal Assistants ◽  
Hedonic Quality

scholarly journals Comparing Annoyance Potency Assessments for Odors from Different Livestock Animals

Atmosphere ◽  
2019 ◽  
Vol 10 (11) ◽  
pp. 659 ◽  
Author(s):  
Hanns Moshammer ◽  
Dietmar Oettl ◽  
Michael Mandl ◽  
Michael Kropsch ◽  
Lisbeth Weitensfelder
Keyword(s):  
Regression Models ◽  
Important Influence ◽  
European Countries ◽  
Profile Method ◽  
Odor Quality ◽  
Personal Variables ◽  
Polarity Profile ◽  
Hedonic Quality ◽  
The Given

(1) Background: When it comes to estimating the annoyance potency of odors, European countries relate to different guidelines. In a previous study we compared complaint rates for different agricultural odors, but due to different guidelines, the results we obtained are hard to generalize. (2) Methods: We compare our findings on complaint rates to Dutch and German findings on annoyance rates, using diverse regression models. We also discuss whether the use of the polarity profile for hedonic odor quality could improve annoyance potency assessment. This is demonstrated by comparing the graphical profiles of two different odor types (swine and cattle). (3) Results: Official complaint rates are comparable to a percentage of annoyed residents. Confounder variables such as personal variables do not greatly contribute to annoyance. However, individual emission sites also showed an important influence on complaints and hence on annoyance. Considering the hedonic quality of odors via the polarity profile method for improving an annoyance potency assessment cannot be recommended when using the given state of the method. This is particularly true when it comes to the rating of specific odors, as the method then seems to lack reliability. (4) Conclusions: Where data on annoyance rates are lacking, complaint data could be used instead.

scholarly journals Effect of Leaf Extract (Jatropha curcas L.) Towards the Microbiolagic Quality of Layang Fish TPC (Decapterus sp.) At Room Temperature Storage

2021 ◽  
Vol 12 (4) ◽  
pp. 467-472
Author(s):  
Rahim Husain, Et. al.
Keyword(s):  
Jatropha Curcas ◽  
Leaf Extract ◽  
Room Temperature ◽  
Room Temperature Storage ◽  
Main Research ◽  
Jatropha Curcas L ◽  
Preliminary Research ◽  
Hedonic Quality ◽  
Temperature Storage

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.

scholarly journals Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel

2019 ◽  
Vol 3 (1) ◽  
pp. 23-28
Author(s):  
Sahrial Hafids ◽  
Silvi Leila Rahmi ◽  
Annida Rani Chairunisah
Keyword(s):  
Paired Comparison ◽  
Ice Cream ◽  
Melting Time ◽  
Low Fat ◽  
Fruit Peel ◽  
Organoleptic Evaluation ◽  
B Values ◽  
Dragon Fruit ◽  
Hedonic Quality

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar).   Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.  

Virtual Reality for Industrial Application - The Influence of Presence and its Relation to Usability and User Experience

2016 ◽  
Vol 1140 ◽  
pp. 537-544 ◽  
Author(s):  
Jennifer Brade ◽  
Mario Lorenz ◽  
Philipp Klimant ◽  
Franziska Pürzel ◽  
Matthias Putz
Keyword(s):  
Virtual Environments ◽  
User Experience ◽  
Positive Influence ◽  
Economic Benefits ◽  
Negative Effects ◽  
Pilot Studies ◽  
Mobile Navigation ◽  
Virtual And Augmented Reality ◽  
Hedonic Quality

Virtual and augmented reality are two big buzzwords in the industrial context and they are increasingly used. A main argument for the use of virtual techniques are their economic benefits, which are confirmed by pilot studies. However there is a research gap on how virtual techniques influence the user. This study addresses the impacts of virtual environments on presence, usability and user experience compared to a real environment. Therefore two groups of participants take part in a geocaching tour through the real or virtual city center of Chemnitz and rate the presence of the environment as well as the usability and user experience of a mobile navigation application. The results of 60 participants show that there are general differences between the environments and verify the strengths and weaknesses of virtual environments: Virtual techniques have a positive influence on the user, like a more engaging experience and a perceived higher hedonic quality of the product. Beside these benefits the negative effects have to be considered too, because they influence the ratings of the user. This study shows the potential of virtual techniques for the user and also the deficits, that need to be improved.

scholarly journals Progressing the construct of enjoyment: conceptualizing enjoyment as a proactive process

2021 ◽  
Vol 2 (1) ◽  
Author(s):  
Masato Kawabata ◽  
Clifford J. Mallett
Keyword(s):  
Relevant Literature ◽  
Future Research ◽  
True Nature ◽  
The Public ◽  
Conceptual Clarity ◽  
Future Research Directions ◽  
Positive Feelings ◽  
The Individual ◽  
Hedonic Quality

AbstractEnjoyment is an important psychological construct in many life domains. Despite the importance of the construct, conceptual clarity in what enjoyment is remains elusive. The elusive understanding of enjoyment is probably caused by conceptual ambiguity of the construct and a confusion in the public usage between hedonic and eudaimonic qualities of positive feelings. The hedonic quality of positive feelings (e.g., fun) reflects the simple attainment of desires; whereas the eudaimonic quality of positive feelings (e.g., joy) reflects fulfilling or realizing one’s true nature through full functioning of one’s ability. To better understand this important construct of enjoyment, we conducted a focused review of relevant literature. In the first section, relevant literature was reviewed to identify conceptual ambiguities contributing to why enjoyment has remained an elusive construct in research. In the second section, an operational conceptualization of enjoyment was proposed from integrative perspectives to overcome the identified issues. We proposed operationally conceptualizing enjoyment as a proactive behavioral and psychological process towards the eudaimonic or hedonic qualities of positive feelings. In this process, the individual appraises the situation in a positive way and commits oneself to savoring the situation and engaging in the task to have positive feelings of joy and fun. We explained why the operational conceptualization is important and useful from theoretical, empirical, and practical perspectives. In doing so, we also proposed possible future research directions with the operational conceptualization of enjoyment.

The Effect of Hedonic Context on Evaluations and Experience of Paintings

1993 ◽  
Vol 11 (2) ◽  
pp. 147-166 ◽  
Author(s):  
Rachel S. Herz ◽  
Gerald C. Cupchik
Keyword(s):  
Experimental Psychology ◽  
Visual Complexity ◽  
Aesthetic Evaluation ◽  
Emotional Context ◽  
Odor Cues ◽  
Hedonic Quality ◽  
Artistic Quality

This study examined the proposition that the hedonic context within which paintings are viewed interacts with the hedonic quality of paintings to determine aesthetic evaluation. Hedonic context was manipulated using twelve positive and twelve negative odor cues in three different formats (odor alone, odor + name, name alone). The hedonic quality of paintings was manipulated using six positive, six negative and twelve neutral emotionally toned paintings. Twenty-four males and twenty-four females viewed each painting in the context of a different cue with half of the emotional cue-painting trials being hedonically congruent (e.g., pos-pos) and half hedonically incongruent (e.g., neg-pos). Following each cue-painting trial subjects provided their evaluations of the paintings along artistic (e.g., artistic quality, visual complexity) and subjective-emotional (e.g., personal meaningfulness, pleasantness, tense-relaxed) dimensions. As predicted, all aesthetic evaluations were intensified when the cue and painting were hedonically congruent. Moreover, evaluations of the most emotionally potent painting group (negative paintings) were least influenced by context, and women were more sensitive to congruency and emotional context in general than were men. The results were interpreted in accordance with prior research and principles in experimental psychology and aesthetics.

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