DataNAT {Blendstat}R Documentation

Dataset, natural cherry coffee.


Database of coffee blends of different varieties processed by dry via.




Database of coffee blends of different varieties processed by dry via. Formed by the variables: Exp (code of the experiments); CEB (specialty Bourbon Yellow coffee produced at an altitude above 1,200m); CT (roasted commercial coffee); CC (Conillon coffee); CEA (Acaia specialty coffee produced at altitude below 1,100m); Conc (concentrations at 7% and 10% (w/v) of roasted and ground coffee beans in 100 ml of water). Variable responses defined by sensory attributes: Body, Taste, Acidity, Bitterness, Score.


Project yield and research entitled by "Quality of blends of specialty and non-specialty coffees of the region of the Mantiqueira Mountains - treatment of discrepant scores in tests with consumers". CNPq for their aid via grant number 304974/2015-3.


data(DataNAT) # dataset

Exp <- DataNAT[,2]   # identification of the experiments

X <- DataNAT[,3:6] # independent variables (components)
Y <- DataNAT[,11]  # dependent variable (response Bitterness)
# effects o the mixtures in the reference mixture
Effects <- rep(c(-0.1,0,0.1,0.2,0.3,0.4,0.5,0.6,0.7),4) 

Conc <- as.matrix(DataNAT[,7]) # covariable (process variable)

Res <- Blend(exp = Exp, X = X, Y = Y, conc = Conc, effects = Effects)

print("Predicted and observed values"); Res$MPred
print("Values predicted by components:"); Res$MCPred
print("Design of the experiments:"); Res$MExp
print("Estimates of the linear model parameters:"); Res$Theta 

[Package Blendstat version 1.0.3 Index]