mayonnaise

Raw NIR measurements (351 wavelengths,  1100-2500 nm  in  steps  of  4 nm)
  taken  on  54 samples of mayonnaise based on six different oil types (soybean,
  sunflower, canola, olive, corn, and grapeseed). The
  resulting 54 samples were measured in triplicates, resulting in
  54 x 3 = 162 different spectra (120/42 training/test).

datasets

Multivariate regression methods
	Partial Least Squares Regression (PLSR), Principal Component
	Regression (PCR) and Canonical Powered Partial Least Squares (CPPLS)

Bj�rn-Helge Mevik

Partial Least Squares and Principal Component regression

mayonnaise function

encoding

Indahl  U,  Sahni  NS,  Kirkhus  B,  N�s  T.  Multivariate  strategies  for
  classification based on NIR-spectra-with application to mayonnaise.
  Chemometr. Intell. Lab. Sys. 1999; 49: 19-31.

mayonnaise: NIR measurements and oil types of mayonnaise

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