first column in the roof illustrates the panelists’ perception of pea odor
as a function of the design factors. This column is empty, as the sen-
sory attribute pea odor is not a valid discriminator between the differ-
ent peas in the study. Consequently, there is no relationship between the
consumers’ perception of smooth surface and the panelists’ perception
of pea odor. This summing and multiplication continue until the final
element down in the left corner (skin thickness/tough skin). At the bot-
tom, we find a sum below each column. This is a weighted sum of the
importance column and the actual column. As an example, the sum
(3.4) below the third sensory descriptive attribute sweet odor is calcu-
lated as the following: 0.08 3 0.07 0 0.09 0 0.08 0 0.10 9
218 HOUSE OF QUALITY—AN INTEGRATED VIEW
FIGURE 11.5House of Quality for peas as part of a hot meal and with the involved
consumer as target group. [Reprinted from Food Quality and Preference(Bech et al.,
1997a), with pemission from Elsevier Science.]