coffee

<p>Data on the chemical composition of coffee samples collected from around the world, comprising 43 samples from 29 countries. Each sample is either of the Arabica or Robusta variety. Twelve of the thirteen chemical constituents reported in the study are given. The omitted variable is total chlorogenic acid; it is generally the sum of the chlorogenic, neochlorogenic and isochlorogenic acid values.</p>

datasets

Carries out model-based clustering or classification using parsimonious Gaussian mixture models. McNicholas and Murphy (2008) <doi:10.1007/s11222-008-9056-0>, McNicholas (2010) <doi:10.1016/j.jspi.2009.11.006>, McNicholas and Murphy (2010) <doi:10.1093/bioinformatics/btq498>, McNicholas et al. (2010) <doi:10.1016/j.csda.2009.02.011>.

Paul McNicholas

pgmm

Parsimonious Gaussian Mixture Models

Paul D. McNicholas

Aisha ElSherbiny

K. Raju Jampani

Aaron F. McDaid

T. Brendan Murphy

Larry Banks

coffee function

<p>A data frame with 43 observations and 14 columns. The first two columns contain <code>Variety</code> and <code>Country</code>, respectively, while the remaining 12 columns contain the chemical properties. The <code>Variety</code> is either (<code>1</code>) Arabica or (<code>2</code>) Robusta.</p>

Format

Coffee — coffee

Coffee

coffee: Coffee

Description

Usage

Arguments

Format