Daily Papers

User-generated contents (UGCs) on online platforms allow marketing researchers to understand consumer preferences for products and services. With the advance of large language models (LLMs), some studies utilized the models for annotation and sentiment analysis. However, the relationship between the accuracy and the hyper-parameters of LLMs is yet to be thoroughly examined. In addition, the issues of variability and reproducibility of results from each trial of LLMs have rarely been considered in existing literature. Since actual human annotation uses majority voting to resolve disagreements among annotators, this study introduces a majority voting mechanism to a sentiment analysis model using local LLMs. By a series of three analyses of online reviews on restaurant evaluations, we demonstrate that majority voting with multiple attempts using a medium-sized model produces more robust results than using a large model with a single attempt. Furthermore, we conducted further analysis to investigate the effect of each aspect on the overall evaluation.

User-generated reviews significantly influence consumer decisions, particularly in the travel domain when selecting accommodations. This paper contribution comprising two main elements. Firstly, we present a novel dataset of authentic guest reviews sourced from a prominent online travel platform, totaling over two million reviews from 50,000 distinct accommodations. Secondly, we propose an innovative approach for personalized review ranking. Our method employs contrastive learning to intricately capture the relationship between a review and the contextual information of its respective reviewer. Through a comprehensive experimental study, we demonstrate that our approach surpasses several baselines across all reported metrics. Augmented by a comparative analysis, we showcase the efficacy of our method in elevating personalized review ranking. The implications of our research extend beyond the travel domain, with potential applications in other sectors where personalized review ranking is paramount, such as online e-commerce platforms.

The increasing size and complexity of modern ML systems has improved their predictive capabilities but made their behavior harder to explain. Many techniques for model explanation have been developed in response, but we lack clear criteria for assessing these techniques. In this paper, we cast model explanation as the causal inference problem of estimating causal effects of real-world concepts on the output behavior of ML models given actual input data. We introduce CEBaB, a new benchmark dataset for assessing concept-based explanation methods in Natural Language Processing (NLP). CEBaB consists of short restaurant reviews with human-generated counterfactual reviews in which an aspect (food, noise, ambiance, service) of the dining experience was modified. Original and counterfactual reviews are annotated with multiply-validated sentiment ratings at the aspect-level and review-level. The rich structure of CEBaB allows us to go beyond input features to study the effects of abstract, real-world concepts on model behavior. We use CEBaB to compare the quality of a range of concept-based explanation methods covering different assumptions and conceptions of the problem, and we seek to establish natural metrics for comparative assessments of these methods.

Review websites, such as TripAdvisor and Yelp, allow users to post online reviews for various businesses, products and services, and have been recently shown to have a significant influence on consumer shopping behaviour. An online review typically consists of free-form text and a star rating out of 5. The problem of predicting a user's star rating for a product, given the user's text review for that product, is called Review Rating Prediction and has lately become a popular, albeit hard, problem in machine learning. In this paper, we treat Review Rating Prediction as a multi-class classification problem, and build sixteen different prediction models by combining four feature extraction methods, (i) unigrams, (ii) bigrams, (iii) trigrams and (iv) Latent Semantic Indexing, with four machine learning algorithms, (i) logistic regression, (ii) Naive Bayes classification, (iii) perceptrons, and (iv) linear Support Vector Classification. We analyse the performance of each of these sixteen models to come up with the best model for predicting the ratings from reviews. We use the dataset provided by Yelp for training and testing the models.

Online reviews in the form of user-generated content (UGC) significantly impact consumer decision-making. However, the pervasive issue of not only human fake content but also machine-generated content challenges UGC's reliability. Recent advances in Large Language Models (LLMs) may pave the way to fabricate indistinguishable fake generated content at a much lower cost. Leveraging OpenAI's GPT-4-Turbo and DALL-E-2 models, we craft AiGen-FoodReview, a multi-modal dataset of 20,144 restaurant review-image pairs divided into authentic and machine-generated. We explore unimodal and multimodal detection models, achieving 99.80% multimodal accuracy with FLAVA. We use attributes from readability and photographic theories to score reviews and images, respectively, demonstrating their utility as hand-crafted features in scalable and interpretable detection models, with comparable performance. The paper contributes by open-sourcing the dataset and releasing fake review detectors, recommending its use in unimodal and multimodal fake review detection tasks, and evaluating linguistic and visual features in synthetic versus authentic data.

This research proposes a new recommender system algorithm for online grocery shopping. The algorithm is based on the perspective that, since the grocery items are usually bought in bulk, a grocery recommender system should be capable of recommending the items in bulk. The algorithm figures out the possible dishes a user may cook based on the items added to the basket and recommends the ingredients accordingly. Our algorithm does not depend on the user ratings. Customers usually do not have the patience to rate the groceries they purchase. Therefore, algorithms that are not dependent on user ratings need to be designed. Instead of using a brute force search, this algorithm limits the search space to a set of only a few probably food categories. Each food category consists of several food subcategories. For example, "fried rice" and "biryani" are food subcategories that belong to the food category "rice". For each food category, items are ranked according to how well they can differentiate a food subcategory. To each food subcategory in the activated search space, this algorithm attaches a score. The score is calculated based on the rank of the items added to the basket. Once the score exceeds a threshold value, its corresponding subcategory gets activated. The algorithm then uses a basket-to-recipe similarity measure to identify the best recipe matches within the activated subcategories only. This reduces the search space to a great extent. We may argue that this algorithm is similar to the content-based recommender system in some sense, but it does not suffer from the limitations like limited content, over-specialization, or the new user problem.

Online reviews play a pivotal role in influencing consumer decisions across various domains, from purchasing products to selecting hotels or restaurants. However, the sheer volume of reviews -- often containing repetitive or irrelevant content -- leads to information overload, making it challenging for users to extract meaningful insights. Traditional opinion summarization models face challenges in handling long inputs and large volumes of reviews, while newer Large Language Model (LLM) approaches often fail to generate accurate and faithful summaries. To address those challenges, this paper introduces (1) a new dataset of long-form user reviews, each entity comprising over a thousand reviews, (2) two training-free LLM-based summarization approaches that scale to long inputs, and (3) automatic evaluation metrics. Our dataset of user reviews is paired with in-depth and unbiased critical summaries by domain experts, serving as a reference for evaluation. Additionally, our novel reference-free evaluation metrics provide a more granular, context-sensitive assessment of summary faithfulness. We benchmark several open-source and closed-source LLMs using our methods. Our evaluation reveals that LLMs still face challenges in balancing sentiment and format adherence in long-form summaries, though open-source models can narrow the gap when relevant information is retrieved in a focused manner.

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using a dataset of recipes, ingredients, and flavor compounds, finding that, in Western cuisine, ingredients in recipes often share more flavor compounds than expected by chance, indicating a natural tendency towards food pairing. Building upon Ahn's research, our work applies state-of-the-art collaborative filtering techniques to the dataset, providing a tool that can recommend new foods to add in recipes, retrieve missing ingredients and advise against certain combinations. We create our recommender in two ways, by taking into account ingredients appearances in recipes or shared flavor compounds between foods. While our analysis confirms the existence of food pairing, the recipe-based recommender performs significantly better than the flavor-based one, leading to the conclusion that food pairing is just one of the principles to take into account when creating recipes. Furthermore, and more interestingly, we find that food pairing in data is mostly due to trivial couplings of very similar ingredients, leading to a reconsideration of its current role in recipes, from being an already existing feature to a key to open up new scenarios in gastronomy. Our flavor-based recommender can thus leverage this novel concept and provide a new tool to lead culinary innovation.