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Visual Color Deterioration in Blackcurrant Syrup Predicted by Different Instrumental Variables
Author(s) -
SKREDE GRETE,
NAES TORMOD,
MARTENS MAGNI
Publication year - 1983
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.1365-2621.1983.tb05075.x
Subject(s) - absorbance , hue , pigment , color measurement , polyester , food science , chemistry , color difference , materials science , mathematics , chromatography , optics , computer science , artificial intelligence , organic chemistry , enhanced data rates for gsm evolution , physics
The ability of several instrumental methods to predict visual color deterioration in blackcurrant syrup was studied using a linear calibration method. Commercial syrup was used in a storage experiment to generate samples of a wide color quality range. Packaging material greatly influenced color stability, storage time varied from 2 months with high‐density polyethylene bottles, to 8 months with polyvinylchloride, 12 months with polyester and more than 18 months with glass bottles. Combinations of Hunter L', a' and b' values and of absorbances at three selected wavelengths, the absorbance ratio A 520 /A 420 hue and Hunter a’all revealed acceptable predicting abilities for visual color. Multivariate treatment of the data gave best predictions. The absorbance ratio A 520 /A 420 has the advantage of being independent of initial pigment content.