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Tea sensory quality comparison method and system based on review comment

A comment and sensory technology, applied in special data processing applications, instruments, unstructured text data retrieval, etc., can solve the problems of amplification, loss of comment details, and reduce the accuracy and stability of tea, so as to ensure consistency Effect

Active Publication Date: 2021-07-27
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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Problems solved by technology

However, its shortcomings are also very obvious: on the one hand, when the review comments containing multi-dimensional quality descriptions such as appearance, taste, and aroma are converted into a single score, the detailed information in the comments will inevitably be lost; The scale is too fine and does not match the expression of sensory quality differences in tea evaluation, making the judgment of the score more arbitrary
The above defects will amplify the influence of subjective factors in the conversion of comments to scores, and reduce the accuracy and stability of the results of tea quality comparison

Method used

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  • Tea sensory quality comparison method and system based on review comment
  • Tea sensory quality comparison method and system based on review comment
  • Tea sensory quality comparison method and system based on review comment

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Embodiment Construction

[0052] In order to facilitate understanding of the present invention, specific embodiments of the present invention will be described in more detail below with reference to the accompanying drawings.

[0053] Unless specified otherwise or defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In the case of combining the technical solution of the present invention with a real scene, all technical and scientific terms used herein may also have meanings corresponding to the purpose of realizing the technical solution of the present invention.

[0054] Unless otherwise specified or otherwise defined, "first, second..." used herein is only used to distinguish names, and does not represent a specific quantity or order.

[0055] Unless specifically stated or defined otherwise, as used herein, the term "and / or" includes any and all combinations of one or more of the associated listed items. ...

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Abstract

The invention discloses a tea sensory quality comparison method and system based on review comments. The method comprises the following steps: presetting comment words and corresponding assignments thereof; respectively setting a term weight vector and a scale vector of the batch according to the weight coefficient of the primitive term and the scale value of the degree adverb contained in the comment of each sample of the batch; obtaining a Hadamard product of the term weight vector and the scale vector as a comment vector; according to the comment vector of each sample in the batch, extracting a maximum and minimum comment vector; calculating the maximum similarity and the minimum similarity according to the comment vector and the maximum and minimum comment vector; calculating a sample score of each sample based on the maximum similarity and the minimum similarity; and judging the sensory quality of each sample according to the score of the sample. By adopting the method, the accuracy and the stability of a tea quality comparison result can be improved.

Description

technical field [0001] The invention relates to a natural language processing technology, in particular to a method and system for comparing sensory quality of tea leaves based on evaluation comments. Background technique [0002] The quality of tea mainly comes from the color, aroma, taste and shape of tea soup and dry tea. Sensory evaluation is the most intuitive, convenient and commonly used method to evaluate the quality of tea, and its results have a direct impact on the judgment of tea commodity value. [0003] Review comments are the carrier of tea sensory review results and the basis for comparison of tea quality. The standardized review comments generally cover the description of the characteristics and degree of the main sensory qualities in the appearance and inner quality of the tea. However, since reviews are textual information and contain various types of sensory descriptions, it makes direct comparison between reviews difficult, especially for a large numbe...

Claims

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Application Information

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IPC IPC(8): G06F16/33G06K9/62
CPCG06F16/3344G06F18/23
Inventor 陈维马成英苗爱清胡蝶乔小燕
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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