Color measurement of butter available on the Polish market

The data was obtained by analyzing butters available on the Polish market. Based on the manufacturer's data, the following information was entered: taste, ingredients, fat content (including saturated fatty acids), carbohydrates (including sugars), protein, salt. The color coordinates L, a*, b* and X, Y, Z were measured in the SPIN and SPEX system. On the basis of the L coordinates (lightness), a* and b*, the following were calculated: (WI) white index, (YI) yellowness index, (C) chroma, (BI) brownness index.

本数据集通过分析波兰市场在售黄油获取。基于厂商提供的原始数据，录入以下信息：风味、配料、脂肪含量（含饱和脂肪酸）、碳水化合物（含糖类）、蛋白质与食盐。在SPIN与SPEX体系中测量了颜色坐标L、a*、b*及X、Y、Z。基于明度L坐标与a*、b*坐标，计算得到白度指数（White Index，WI）、黄度指数（Yellowness Index，YI）、彩度（Chroma，C）及褐变指数（Brownness Index，BI）。