Discovery of Relationships Among Ingredients Based on Various Aspects for Recommending Alternative Ingredients –Focusing on Affinity, Role, and Texture–

Abstract

This paper proposes a method to discover the relationships among ingredients based on various aspects. The proposed method can be used to recommend another ingredient that should be exchangeable with a given ingredient in a recipe, i.e., the alternative-ingredients. The aspects to relate the ingredients with each other are A) the affinity for the remained ingredients, B) the similarity of role in the recipe with the exchanged ingredient, and C) the similarity of texture with the exchanged ingredient. In the proposed method, aspect A) is estimated by the co-occurrence relations among ingredients in the recipe database. For aspects B) and C), the proposed method calculates the similarities of both the role in the recipe and the texture. The similarities are estimated by the ones of respective word vector obtained from both the list of the ingredients and the recipe reviews. Through the experiments, it was confirmed that the recommendations of alternative-ingredients with each aspect were similar to the human judge. It was shown that the proposed method recommends appropriate alternative-ingredients with each aspect.