The evolution and the development of “kansei” keywords

IF 0.1 4区 管理学 Q4 INFORMATION SCIENCE & LIBRARY SCIENCE
S. Ueda
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引用次数: 1

Abstract

The word kansei originally means sensitivity in Japanese. A somewhat different and expanded meaning of this word began to be used in Japan, at first in the area of marketing, in 1984. Gradually it had been used in various fields, and eventually became a buzzword of the 1980s. Kansei is an intentionally ambiguous word, meaning some ambiguous and illogical way of accepting sensible objects, something like feeling, sensitivity, and impression in English. In 1990s, the concept of kansei was introduced to information retrieval research. Experiments with kansei keywords consisting of adjectives, have been carried out for the retrieval of pictures and music. Normally steps of constructing and retrieving a kansei database are as follows: (1) to assign kansei keywords to images manually; (2) to relate the kansei keywords thus assigned with the characteristics (ex. color) extracted from the images; (3) to create a database consisting of images, their characteristics and kansei keywords; (4) to retrieve images with kansei keywords. Many experiments have shown that such a method of creating databases achieves the optimal performance in small size databases. Thus, it will be most probable that it cannot be applied to operational databases.
“感性”关键词的演变与发展
“感性”一词在日语中原意为“敏感”。1984年,日本开始使用这个词的另一种扩展的意思,起初是在市场营销领域。渐渐地,它被用于各个领域,最终成为20世纪80年代的流行语。感性是一个有意制造的模棱两可的词,意思是某种模棱两可和不合逻辑的接受可感知对象的方式,比如英语中的感觉、敏感和印象。20世纪90年代,感性概念被引入到信息检索研究中。用由形容词组成的感性关键词进行了图片和音乐检索的实验。通常构建和检索感性数据库的步骤如下:(1)手动为图像分配感性关键词;(2)将由此分配的感性关键词与从图像中提取的特征(如颜色)联系起来;(3)建立由图像、图像特征和感性关键词组成的数据库;(4)用感性关键词检索图像。许多实验表明,这种创建数据库的方法在小型数据库中达到了最佳性能。因此,它很可能不能应用于业务数据库。
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来源期刊
Library and Information Science
Library and Information Science INFORMATION SCIENCE & LIBRARY SCIENCE-
CiteScore
0.10
自引率
40.00%
发文量
0
期刊介绍: Library and Information Science is the official journal of the Mita Society for Library and Information Science. It is issued semiannually and prepared by the Editorial Committee of the Society.
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