| ham {MBAnalysis} | R Documentation |
Ham data
Description
Case study pertaining to the sensory evaluation of eight American dry-cured ham products, performed by a panel of trained assessors.
Usage
data(ham)
Format
An object of class "list" with 8 products, 3 blocks of X variables (Flavor, Aroma, Texture) and 1 block of Y variables corresponding to hedonic measures:
- X
dataframe of 8 products and 25 variables structured into 3 blocks: Flavor (11 variables), Aroma (8 variables) and Texture (6 variables)
- Y
dataframe of 8 products and 6 vectors of hedonic values corresponding to consumers' segmentation
- block
vector indicating the number of variables per block
References
M.D. Guardia, A.P. Aguiar, A. Claret, J. Arnau & L. Guerrero (2010). Sensory characterization of dry-cured ham using free-choice profiling. Food Quality and Preference, 21(1), 148-155. doi:10.1016/j.foodqual.2009.08.014
Examples
data(ham)
ham$X
ham$Y
ham$block