30 commercially available coffee samples of different origins.
Usage
data(coffee)
Arguments
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.
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.