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coffee

coffee data set

Description

30 commercially available coffee samples of different origins.

Usage

data(coffee)

Format

A data frame with 30 observations and 7 variables.

Details

  • sort sort of coffee

  • acit acetic acid

  • metpyr methylpyrazine

  • furfu furfural

  • furfualc furfuryl alcohol

  • dimeth 2,6 dimethylpyrazine

  • met5 5-methylfurfural

In the original data set, 15 volatile compounds (descriptors of coffee aroma) were selected for a statistical analysis. We selected six compounds (compositional parts) on three sorts of coffee.

Author(s)

Matthias Templ matthias.templ@tuwien.ac.at, Karel Hron

References

M. Korhonov\'a, K. Hron, D. Klimc\'ikov\'a, L. Muller, P. Bedn\'ar, and P. Bart\'ak (2009). Coffee aroma - statistical analysis of compositional data. Talanta, 80(2): 710–715.

Examples

data(coffee)
str(coffee)
summary(coffee)
robCompositions

Compositional Data Analysis

v2.3.0
GPL (>= 2)
Authors
Matthias Templ [aut, cre] (<https://orcid.org/0000-0002-8638-5276>), Karel Hron [aut] (<https://orcid.org/0000-0002-1847-6598>), Peter Filzmoser [aut] (<https://orcid.org/0000-0002-8014-4682>), Kamila Facevicova [ctb], Petra Kynclova [ctb], Jan Walach [ctb], Veronika Pintar [ctb], Jiajia Chen [ctb], Dominika Miksova [ctb], Bernhard Meindl [ctb], Alessandra Menafoglio [ctb] (<https://orcid.org/0000-0003-0682-6412>), Alessia Di Blasi [ctb], Federico Pavone [ctb], Gianluca Zeni [ctb]
Initial release
2020-11-18

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