• Information Systems Review
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• v.17 no.1
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• pp.49-64
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• 2015

Customer reviews which include subjective opinions for the product or service in online store have been generated rapidly and their influence on customers has become immense due to the widespread usage of SNS. In addition, a number of studies have focused on opinion mining to analyze the positive and negative opinions and get a better solution for customer support and sales. It is very important to select the key terms which reflected the customers' sentiment on the reviews for opinion mining. We proposed a document-level terms-based sentiment classification model by select in the optimal terms with part of speech tag. SVMs (Support vector machines) are utilized to build a predictor for opinion mining and we used the combination of POS tag and four terms extraction methods for the feature selection of SVM. To validate the proposed opinion mining model, we applied it to the customer reviews on Amazon. We eliminated the unmeaning terms known as the stopwords and extracted the useful terms by using part of speech tagging approach after crawling 80,000 reviews. The extracted terms gained from document frequency, TF-IDF, information gain, chi-squared statistic were ranked and 20 ranked terms were used to the feature of SVM model. Our experimental results show that the performance of SVM model with four POS tags is superior to the benchmarked model, which are built by extracting only adjective terms. In addition, the SVM model based on Chi-squared statistic for opinion mining shows the most superior performance among SVM models with 4 different kinds of terms extraction method. Our proposed opinion mining model is expected to improve customer service and gain competitive advantage in online store.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.