Premium
On developing a colloquial vocabulary for the description of eating quality
Author(s) -
Holland Derek A.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280507
Subject(s) - vocabulary , natural language processing , computer science , quality (philosophy) , key (lock) , minor (academic) , artificial intelligence , linguistics , psychology , philosophy , computer security , epistemology , political science , law
A colloquial vocabulary for describing eating quality requires little training in its use and gives results that are readily understood by all. It is shown how, by analysing the frequency of usage of all words used in free descriptions to separate major from minor words, identifying and eliminating any synonyms or antonyms among the major words so as to distinguish between key‐words (basic vocabulary) and alternative words (supplementary vocabulary), and finally, through group discussion, integrating the minor words, such a vocabulary can be established.