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USE OF EXPANDED COLOR SCALES TO PREDICT CHEMICAL AND VISUAL CHANGES IN SOLUTIONS
Author(s) -
JOHNSON L. E.,
CLYDESDALE F. M.,
FRANCIS F. J.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01104.x
Subject(s) - hue , anthocyanin , pigment , chemistry , color measurement , food science , analytical chemistry (journal) , chromatography , artificial intelligence , computer science , organic chemistry
Cranberry juice cocktail was chosen as a typical red fruit juice. Samples were heated at 65°C to simulate pigment degradation on storage. The heated samples were ranked for color visually and objectively using a Hunter Color Meter, a Gardner Color Meter and a G.E. recording spec‐trophotometer. Most functions of color obtained from the instrument correlated highly with visual color except dominant wavelength, hue, and Hunter and Gardner b. Most instrumental values also correlated well with anthocyanin concentration except the three above. The expanded L, a*, b* scales, which were developed in previous work to eliminate the inversion of tristimulus scales with pigment concentration with dark beverages, also gave very high correlations with visual evaluations and with anthocyanin concentrations.