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Title: 基於感知屬性的品味分析: 以酒飲網站專業與消費者評論為例
Taste Analysis Based on Sensory Characteristics: a Case Study Using Expert and Consumer Reviews from an Alcoholic Beverage Website
Authors: 姚璇亨
Yao, Hsuan-Heng
Contributors: 黃瀚萱

Huang, Hen-Hsen
Chen, Yi-Hsiu

Yao, Hsuan-Heng
Keywords: 自然語言處理
Date: 2020
Issue Date: 2020-09-02 13:08:46 (UTC+8)
Abstract: 對食物、飲料的品味行為是人類文明發展與日常生活的重要元素。現今,基於機器學習與深度學習技術的發展與快速累積的多媒體資訊,透過輸入影像、聲音資料進行學習,便能為電腦模型建立對視覺、聽覺屬性一定程度的辨識與預測能力,相較之下,針對味覺與嗅覺屬性的相關研究則略顯缺乏。現今主流的味覺、嗅覺相關感知研究多來自食品科學界廣泛應用於消費品產業之感官分析方法,由受過專業訓練或業餘的測試者針對研究目標進行感官品評,以主觀感受給予評論、評分或排序,並建立對應之感官屬性資料以進行研究分析,然而,其研究成果易受限於評論者的主觀偏好與感知能力,在客觀性與通用性方面仍有改進空間。本研究以網際網路酒飲網站所提供專家感官品評資料與消費者評論文本為基礎,透過自然語言處理之情緒分析技術,建立兼具相對客觀參考價值與主觀感覺意義的分析途徑,並延伸應用與於公開資料集進行測試,期透過網際網路數位內容文本與資料探勘技術的整合運用,為品味相關研究領域帶來更具通用性與成本效益的研究方法。
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