Sun-Aged Red Date Vinegar Beverage Storage Dynamics and Quality Metrics

Zeshan Ali's research dataset from 2026 investigates the thermal stability of a fermented beverage. The dataset likely contains measurements of phytochemical content, antioxidant activity, sensory scores, and volatile profiles for a beverage stored at 25°C, 40°C, and 50°C for 2 months. Random Forest modeling and kinetic analysis were applied to predict shelf-life.

Use Cases

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

Strengths

• Random Forest model achieved 95% accuracy in classifying storage conditions
• Data includes measurements from three distinct storage temperatures (25°C, 40°C, 50°C) over a 2-month period
• Analysis incorporates multiple quality metrics: phytochemicals, antioxidant activity, sensory evaluation, and volatile profiling

Limitations

• Dataset size is 16.1 KB, indicating a very limited scope and likely small sample size
• Column-level documentation is absent; field semantics must be inferred after download
• Row count is unknown, which may limit suitability assessment

Provenance

Source

figshare

Collection Method

Experimental study involving controlled fermentation, sun-aging, and laboratory analysis.

Time Range

Storage period of 2 months.

Freshness

Last updated 2026-05-18 06:04:23