Research on the Evaluation Modeling Method of User Experience Quality under Uncertain Noise Environment

Table 5

Bread evaluation indicators and evaluation basis.

Evaluation index/evaluation basis	Fragrance	Shape	Color	Taste	Inner structure
Very satisfied	Has the aroma of baked products, no repelling odor or other odor present	Full and complete shape, smooth surface, no damage, suitable cavity size	The skin color is golden yellow, nonfocused, light, whitish, and the color is uniform	Soft and palatable, no acidic taste, not sticky on teeth, no odor	No particles, uniform and fine stomata, fine structure, no atmospheric holes, no raw powder, or sugar particles
Satisfied	Poor scent, but no other bad smell or other odor	Complete shape, no damage, suitable cavity size, but rough surface	The skin color is pale yellow, nonfocused, light, whitish, and the color is uniform	Bland taste, not sticky on teeth, no odor	Few particles, stomata are uniform and fine, fine organization, with atmospheric pores, no raw powder, or sugar particles
Neutral	No scent, but no major bad odor or other odor	Basically complete, with minor damage, voids of different sizes, and rough surface	The skin color is light, but it is basically uniform, not defocused or whitish	Poor taste, not sticky on teeth, no odor	Few particles, stomata are uniform and fine, fine organization, with atmospheric pores, raw powder, sugar particles
Dissatisfied	Got bad smell	Incomplete shape, with large damage and rough epidermis	Uneven color, slightly toasted	Rough texture in the mouth, hard to swallow	More granular, uneven stomata, a few raw powders