We probably live in the golden age of food and cooking. Consumers tend nowadays to be more aware about the different aspects regarding food consumption and preparation. Not only people are encouraged to taste and try new and different products, but also to review them, often by sharing their opinions on specialized social networks. Users can rate and describe what they did like or not about a kind of food product, sometimes using terms which are very similar or even in common with those used in the field of sensory analysis. As a part of a project which is based on using analytical chemistry in synergy with advanced data analysis, the idea proposed here is to apply text analysis methods to study how different beer products were rated and reviewed by the users of Ratebeer.com.
Extraction of sensory features from online reviews using text analysis: an example with beer / Cavallini, Nicola; BRO JORGENSEN, Rasmus; Cocchi, Marina. - (2017). ((Intervento presentato al convegno Annual FOOD Science PhD Symposium of the University of Copenhagen tenutosi a Copenhagen nel 6 settembre 2017.
|Data di pubblicazione:||2017|
|Titolo:||Extraction of sensory features from online reviews using text analysis: an example with beer|
|Autore/i:||Cavallini, Nicola; BRO JORGENSEN, Rasmus; Cocchi, Marina|
|Nome del convegno:||Annual FOOD Science PhD Symposium of the University of Copenhagen|
|Data del convegno:||6 settembre 2017|
|Luogo del convegno:||Copenhagen|
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