Olive oil measurements {cepp}

Olive oil samples from Italy

Description

This data is from a paper by Forina, Armanino, Lanteri, Tiscornia (1983) Classification of Olive Oils from their Fatty Acid Composition, in Martens and Russwurm (ed) Food Research and Data Anlysis. We thank Prof. Michele Forina, University of Genova, Italy for making this dataset available.

• region Three super-classes of Italy: North, South and the island of Sardinia

• area Nine collection areas: three from North, four from South and 2 from Sardinia

• palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, eicosenoic fatty acids percent x 100

Usage

data(olive)

Format

A 572 x 10 numeric array

Examples

data(olive)
head(olive)
##Permutation
OlivesT <- as.matrix(olive[, -c(1:2)])
OlivesF <- OlivesT
#You should set.seed here so as to "fix" the benchmark
OlivesF[, 'palmitic']	<- OlivesF[sample(572,572), 'palmitic']
OlivesF[, 'palmitoleic'] <- OlivesF[sample(572,572), 'palmitoleic']
OlivesF[, 'stearic'] 	<- OlivesF[sample(572,572), 'stearic']
OlivesF[, 'oleic'] 	<- OlivesF[sample(572,572), 'oleic']
OlivesF[, 'linoleic'] 	<- OlivesF[sample(572,572), 'linoleic']
OlivesF[, 'linolenic']	<- OlivesF[sample(572,572), 'linolenic']
OlivesF[, 'arachidic']	<- OlivesF[sample(572,572), 'arachidic']
OlivesF[, 'eicosenoic']	<- OlivesF[sample(572,572), 'eicosenoic']
##
oil1 <- pp(r=2, n=50, oth=OlivesF, data=OlivesT, k=2)
##In practice try at least >10 starting values
F1   <- basis_random(8)
##Increase iterations to >2000 for useful results
o1 <- optim(par=F1, fn=oil1, gr=basis_nearby(), method='SANN',
            control=list(fnscale=-1, maxit=50, trace=6))