Analyses of open-ended questions by renormalized associativities and textual networks: A study of perception of minerality in wine
| Autor: | Pascale Deneulin, François Bavaud |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Structure (mathematical logic)
Creative visualization Nutrition and Dietetics Computer science business.industry media_common.quotation_subject 04 agricultural and veterinary sciences Machine learning computer.software_genre 040401 food science Visualization Term (time) 0404 agricultural biotechnology Perception Weighted network Artificial intelligence Polysemy Cluster analysis business computer Natural language processing Food Science media_common |
| Zdroj: | Food Quality and Preference. 47:34-44 |
| ISSN: | 0950-3293 |
| DOI: | 10.1016/j.foodqual.2015.06.013 |
| Popis: | Verbal tasks are increasingly used in food science, but still often suffer from time-consuming manual preprocessing procedures. Also, traditional visualization techniques are not always successful at clearly revealing the structure of term co-occurrences. The present study proposes a few statistical innovations in the analysis of textual data resulting from an open-ended survey on minerality perception, without tasting phase. First, we use dedicated, amenable software aimed at producing term lemmatization and construction of contingency table, enabling minimum manual verification and correction. Furthermore, co-occurrences are treated as a textual weighted network, which can be further iterated and renormalized in a flexible way, filtering out rare terms and their associations. In addition, visualization and clustering techniques, initially developed in social networks studies, reveal meaningful and well-defined terms communities, corresponding to distinct conceptions of minerality. Results are exclusively based upon statistical methods, without resorting to semantic nor linguistic considerations. Altogether, they demonstrate the polysemy and ill-definiteness of the concept of minerality among wine professionals. |
| Databáze: | OpenAIRE |
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