Sensory and physico-chemical data of olive oils
A data set with scores on 6 attributes from a sensory panel and measurements of 5 physico-chemical quality parameters on 16 olive oil samples. The first five oils are Greek, the next five are Italian and the last six are Spanish.
A data frame with 16 observations on the following 2 variables.
a matrix with 6 columns. Scores for attributes ‘yellow’, ‘green’, ‘brown’, ‘glossy’, ‘transp’, and ‘syrup’.
a matrix with 5 columns. Measurements of acidity, peroxide, K232, K270, and DK.