This dataset consists of 120 olive oil samples on measurements on
25 chemical compositions (fatty acids, sterols, triterpenic alcohols)
of olive oils from Tuscany, Italy (Armanino et al. 1989).
There are 4 classes corresponding to different production areas.
Class 1, Class 2, Class 3, and Class 4 contain 50, 25, 34, and 11
observations, respectively.
Usage
data(olitos)
Arguments
Format
A data frame with 120 observations on the following 26 variables.
X1
Free fatty acids
X2
Refractive index
X3
K268
X4
delta K
X5
Palmitic acid
X6
Palmitoleic acid
X7
a numeric vector
X8
a numeric vector
X9
a numeric vector
X10
a numeric vector
X11
a numeric vector
X12
a numeric vector
X13
a numeric vector
X14
a numeric vector
X15
a numeric vector
X16
a numeric vector
X17
a numeric vector
X18
a numeric vector
X19
a numeric vector
X20
a numeric vector
X21
a numeric vector
X22
a numeric vector
X23
a numeric vector
X24
a numeric vector
X25
a numeric vector
grp
a factor with levels 1234
References
C. Armanino, R. Leardi, S. Lanteri and G. Modi, 1989.
Chemometric analysis of Tuscan olive oils.
Cbemometrics and Intelligent Laboratoty Sysiem, 5: 343--354.
R. Todeschini, V. Consonni, A. Mauri, M. Pavan (2004)
Software for the calculation of molecular descriptors.
Pavan M. Talete slr, Milan, Italy, http://www.talete.mi.it