olive: Fatty acid composition of Italian olive oils

In Keefe-Murphy/IMIFA: Infinite Mixtures of Infinite Factor Analysers and Related Models

Fatty acid composition of Italian olive oils

Description

Data on the percentage composition of eight fatty acids found by lipid fraction of 572 Italian olive oils. The data come from three areas; within each area there are a number of constituent regions, of which there are 9 in total.

Usage

data(olive)

Format

A data frame with 572 observations and 10 columns. The first columns gives the area (one of Southern Italy, Sardinia, and Northern Italy), the second gives the region, and the remaining 8 columns give the variables. Southern Italy comprises the North Apulia, Calabria, South Apulia, and Sicily regions, Sardinia is divided into Inland Sardinia and Coastal Sardinia and Northern Italy comprises the Umbria, East Liguria, and West Liguria regions.

References

Forina, M., Armanino, C., Lanteri, S. and Tiscornia, E. (1983). Classification of olive oils from their fatty acid composition, In Martens, H. and H. Russrum Jr. (Eds.), Food Research and Data Analysis: Proceedings from the IUFoST Symposium, September 20-23, 1982, Oslo, Norway, pp. 189-214. London, UK: Applied Science Publishers.

Forina, M. and Tiscornia, E. (1982). Pattern recognition methods in the prediction of Italian olive oil origin by their fatty acid content, Annali di Chimica, 72: 143-155.

Examples

data(olive, package="IMIFA")
pairs(olive[,-(1:2)], col=olive$area)
region <- as.numeric(olive$region)
pairs(olive[,-(1:2)],
      col=ifelse(region < 5, 1, ifelse(region < 7, 2, ifelse(region == 9, 4, 3))))

Keefe-Murphy/IMIFA documentation built on Jan. 31, 2024, 2:15 p.m.