Abstract
A growing corpus of online informal reviews is generated every day by non-experts, on social networks and blogs, about an unlimited range of products and services. Users do not only express holistic opinions, but often focus on specific features of their interest. The automatic understanding of “what people think” at the feature level can greatly support decision making, both for consumers and producers. In this paper, we present an approach to feature-level sentiment detection that integrates natural language processing with statistical techniques, in order to extract users’ opinions about specific features of products and services from user-generated reviews. First, we extract domain features, and each review is modelled as a lexical dependency graph. Second, for each review, we estimate the polarity relative to the features by leveraging the syntactic dependencies between the terms. The approach is evaluated against a ground truth consisting of set of user-generated reviews, manually annotated by 39 human subjects and available online, showing its human-like ability to capture feature-level opinions.
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Notes
This step is performed with the jExSLI tool, available at http://hlt.fbk.eu/en/technology/jExSLI.
Where JJ means adjective, CC coordinating conjunction, NN noun, IN preposition, PDT predeterminer, and DT determiner. A complete list of the categories has been defined by Marcus et al. (1993).
In some sentences, the semantic and syntactic representation may not correspond. For a detailed discussion, see De Marneffe et al. (2006).
In total, the system detected 33 features for the considered domain. The 19 unique features randomly selected for the experimental evaluation are: room, staff, location, breakfast, place, service, bathroom, restaurant, area, desk, view, shower, bed, pool, city, Internet, reception, rate, parking.
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Cataldi, M., Ballatore, A., Tiddi, I. et al. Good location, terrible food: detecting feature sentiment in user-generated reviews. Soc. Netw. Anal. Min. 3, 1149–1163 (2013). https://doi.org/10.1007/s13278-013-0119-7
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DOI: https://doi.org/10.1007/s13278-013-0119-7