27 commercially available coffee samples of different origins.
Usage
data(coffee)
Arguments
Details
In the original data set, 15 volatile compounds (descriptors of
coffee aroma) were selected for a statistical analysis. We selected only three compounds (compositional parts) Hydroxy-2-propanone,
methylpyrazine and methylfurfural to allow for a visualization in a ternary diagram.
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.