基于感官感知的序列化推荐:通过评论提炼表征 / Sensory-Aware Sequential Recommendation via Review-Distilled Representations
1️⃣ 一句话总结
这篇论文提出了一个新方法,通过从商品评论中提炼出颜色、气味等感官属性来增强商品表征,从而让序列推荐系统更准确地理解用户偏好,提升推荐效果。
We propose a novel framework for sensory-aware sequential recommendation that enriches item representations with linguistically extracted sensory attributes from product reviews. Our approach, \textsc{ASEGR} (Attribute-based Sensory Enhanced Generative Recommendation), introduces a two-stage pipeline in which a large language model is first fine-tuned as a teacher to extract structured sensory attribute--value pairs, such as \textit{color: matte black} and \textit{scent: vanilla}, from unstructured review text. The extracted structures are then distilled into a compact student transformer that produces fixed-dimensional sensory embeddings for each item. These embeddings encode experiential semantics in a reusable form and are incorporated into standard sequential recommender architectures as additional item-level representations. We evaluate our method on four Amazon domains and integrate the learned sensory embeddings into representative sequential recommendation models, including SASRec, BERT4Rec, and BSARec. Across domains, sensory-enhanced models consistently outperform their identifier-based counterparts, indicating that linguistically grounded sensory representations provide complementary signals to behavioral interaction patterns. Qualitative analysis further shows that the extracted attributes align closely with human perceptions of products, enabling interpretable connections between natural language descriptions and recommendation behavior. Overall, this work demonstrates that sensory attribute distillation offers a principled and scalable way to bridge information extraction and sequential recommendation through structured semantic representation learning.
基于感官感知的序列化推荐:通过评论提炼表征 / Sensory-Aware Sequential Recommendation via Review-Distilled Representations
这篇论文提出了一个新方法,通过从商品评论中提炼出颜色、气味等感官属性来增强商品表征,从而让序列推荐系统更准确地理解用户偏好,提升推荐效果。
源自 arXiv: 2603.02709