30 commercially available coffee samples of different origins.
A data frame with 30 observations and 7 variables.
sort sort of coffee
acit acetic acid
furfualc furfuryl alcohol
dimeth 2,6 dimethylpyrazine
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.
Matthias Templ [email protected], Karel Hron
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.
1 2 3
Add the following code to your website.
For more information on customizing the embed code, read Embedding Snippets.