Sensory analysis of fabric friction noise: Methodology, training, and validation of a panel to evaluate fabric friction noise perception

Author:

Leclinche Floriane1,Drean Emilie1ORCID,Adolphe Dominique1,Zimpfer Véronique2

Affiliation:

1. University of Haute‐Alsace, Ensisa/ LMPT Mulhouse France

2. ISL—French‐German Research Institute of Saint‐Louis Saint‐Louis France

Abstract

AbstractFabric friction generates sounds that can be expected or uncomfortable depending on the application. Indeed, acoustic properties of fabrics depend on many parameters like the weave pattern or the surface roughness and according to these properties, sounds will be differently perceived by human ear. This study establishes a list of 16 attributes and the corresponding references and also a method step by step to train the panel to evaluate and characterize textile products. An example of application is presented to show the differences or similarities between samples with different friction speed. Therefore, this work represents a step toward the standardization of the approach to the sensory analysis of fabric friction sounds and can be applied to different space products.Practical ApplicationsSensory analyses are a way to objectively characterize the attributes of different products, especially textile products. Determining whether products fulfill established criteria for some attributes is important for quality control, ensuring consumer trust or drawing some correlations between mechanical and acoustic/mechanical properties. The present study aimed to set up a standardized method for the sensory analysis of fabric friction sounds of fabrics. The sensory approach developed has enabled the sensory characterization of various fabric friction sounds using the selected descriptors, making it possible to establish a sensory profile. The follow‐up study will focus on the correlations between instrumental and sensory approach. In addition, different surface treatments (softener, cross‐linker) will be used in order to observe their influence on the sensory profiles.

Publisher

Wiley

Subject

Sensory Systems,Food Science

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