olive: Fatty Acid Composition of Italian Olive Oils
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Description
Usage
Format
References
Description
This data set records the percentage composition of 8 fatty acids (palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, eicosenoic) found in the lipid fraction of 572 Italian olive oils. The oils are samples taken from three Italian regions varying number of areas within each region. The regions and their areas are recorded as shown in the following table:
Region Area
North North-Apulia, South-Apulia, Calabria, Sicily
South East-Liguria, West-Liguria, Umbria
Sardinia Coastal-Sardinia, Inland-Sardinia
Usage
1
Format
A data frame containing 572 cases and 10 variates.
References
Forina, M., Armanino, C., Lanteri, S., and Tiscornia, E. (1983) “Classification of Olive Oils from their
Fatty Acid Composition”, in Food Research and Data Analysis (Martens, H., Russwurm, H.,
eds.), p. 189, Applied Science Publ., Barking.
RnavGraph documentation built on May 29, 2017, 4:18 p.m.
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Description Usage Format References
Description
This data set records the percentage composition of 8 fatty acids (palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, eicosenoic) found in the lipid fraction of 572 Italian olive oils. The oils are samples taken from three Italian regions varying number of areas within each region. The regions and their areas are recorded as shown in the following table:
| Region | Area |
| North | North-Apulia, South-Apulia, Calabria, Sicily |
| South | East-Liguria, West-Liguria, Umbria |
| Sardinia | Coastal-Sardinia, Inland-Sardinia |
Usage
1 |
Format
A data frame containing 572 cases and 10 variates.
References
Forina, M., Armanino, C., Lanteri, S., and Tiscornia, E. (1983) “Classification of Olive Oils from their Fatty Acid Composition”, in Food Research and Data Analysis (Martens, H., Russwurm, H., eds.), p. 189, Applied Science Publ., Barking.
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