QUALITY AS INFLUENCED BY COLOR

被引：191

作者：

FRANCIS, FJ

机构：

[1] Department of Food Science, University of Massachusetts, Amherst

来源：

FOOD QUALITY AND PREFERENCE | 1995年 / 6卷 / 03期

关键词：

D O I：

10.1016/0950-3293(94)00026-R

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Color is one of the major attributes which affect the consumer perception of quality. The methodology of color measurement is a mature science and any food product can be measured. The color can be used as a direct estimate of quality or as an indirect estimate as discussed with tomatoes, citrus and cranberries. Color measurement can also be used as an estimate of chemical components as indices of quality. Color perception also interacts with other sensory attributes such as sweetness, and also with lighting. Color perception of quality also changes with age.

引用

页码：149 / 155

页数：7

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