Sensory design aims to establish an overall diagnosis of the sensory perceptions of a product, and define appropriate means to design or redesign it on that basis. It involves an observation of the diverse and varying situations in which a given product or object is used in order to measure the users' overall opinion of the product, its positive and negative aspects in terms of tactility, appearance, sound and so on. Sensory assessment aims to quantify and describe, in a systematic manner, all human perceptions when confronted with a product or object. Contrary to traditional laboratory analysis, a sensory analysis of a product is either carried out by a panel of trained testers, or by specialized test equipment designed to mimic the perception of humans. The result allows researchers to establish a list of specifications and to set out a precise and quantified requirement. These are applied to materials and objects using various criteria: Touch, textures, compliance, friction. Vision color, luminosity, shape, pattern. Sounds and movements made when a product is handled; Smell; Taste; Temperature and perceived thermal properties Use in Transportation In the transportation sphere, sensory analysis are sometimes translated into minor enhancements to the design for a vehicle interior, information system, or station environment to smooth some of the rougher edges of the travel experience. For example, specialized air purifying equipment can be used to design a more pleasant odor in train compartments. Use in Food and Beverage Industry Sensory design plays a critical role the modern food and beverage industry. The food and beverage industry attempts to maintain specific sensory experiences. In addition to smell and flavor, the color (e.g. ripe fruits) and texture of food (e.g. potato chips) are also important. Even the environment is important as "Color affects the appetite, in essence, the taste of food". Food is a multi-sensorial experience in which all five senses (vision, touch, sound, smell and taste) come together to create a strong memory. In food marketing, the goal of the marketers is to design their products so that those food and beverage would stimulate as many senses of the customers. At restaurants, many sensorial aspects such as the interior design (vision), texture of the chairs and tables (touch), background music and the noise level (sound), openness of the kitchen and cooking scene (smell and vision), and of course, the food itself (taste), all come together before a customer decides