Storage Temperature and Quality Dynamics of Sun-Aged Red Date Vinegar Beverage

A study investigates the thermal stability of a vinegar-based beverage formulated with red date vinegar, goji berry juice, and honey. The dataset includes results from phytochemical analysis, antioxidant activity tests, sensory evaluation, and electronic nose volatile profiling across three storage temperatures over two months. It was authored by Zeshan Ali and last updated on 2026-05-18.

Use Cases

• Predict beverage shelf-life based on phytochemical degradation kinetics and Arrhenius modeling mentioned in the description.
• Classify storage conditions using Random Forest models based on volatile profile data mentioned in the description.
• Analyze the impact of temperature on sensory acceptability and flavor balance based on sensory evaluation results mentioned in the description.
• Identify key thermal markers for quality deterioration using feature importance analysis mentioned in the description.

Strengths

• Includes results from a Random Forest model achieving 95% accuracy in classifying storage conditions.
• Analyzes beverage quality across three distinct storage temperatures (25°C, 40°C, 50°C) over a 2-month period.
• Combines multiple analysis methods: phytochemical content, antioxidant activity (DPPH, ABTS), sensory evaluation, and volatile profiling with a 28-sensor electronic nose.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The dataset is very small (29.0 KB), indicating limited scope.

Provenance

Source

figshare

Collection Method

Controlled laboratory study involving formulation, processing, and storage experiments.

Time Range

Storage period of 2 months.

Freshness

Last updated 2026-05-18 06:04:23; freshness should be verified.