A dataset containing 9 blocks of measurements on 26 potatoes. Original dataset can be found at http://models.life.ku.dk/Texture_Potatoes. This version has been pre-processed as follows (corresponding to Liland et al. 2016):
Variables containing NaN have been removed.
Chemical and Compression blocks have been scaled by standard deviations.
NIR blocks have been subjected to SNV (Standard Normal Variate).
data(potato)A data.frame having 26 rows and 9 variables:
Matrix of chemical measurements
Matrix of rheological compression data
Matrix of near-infrared measurements of raw potatoes
Matrix of near-infrared measurements of cooked potatoes
Matrix of NMR (CPMG) measurements of raw potatoes
Matrix of NMR (CPMG) measurements of cooked potatoes
Matrix of NMR (FID) measurements of raw potatoes
Matrix of NMR (FID) measurements of cooked potatoes
Matrix of sensory assessments
L.G.Thygesen, A.K.Thybo, S.B.Engelsen, Prediction of Sensory Texture Quality of Boiled Potatoes From Low-field1H NMR of Raw Potatoes. The Role of Chemical Constituents. LWT - Food Science and Technology 34(7), 2001, pp 469-477.
Kristian Hovde Liland, Tormod Næs, Ulf Geir Indahl, ROSA – a fast extension of Partial Least Squares Regression for Multiblock Data Analysis, Journal of Chemometrics 30:11 (2016), pp. 651-662.