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Relationship Between Color Evaluation and Chlorophyllian Pigment Content in Dried Parsley Leaves
Author(s) -
BERSET C.,
CANIAUX P.
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.tb05100.x
Subject(s) - hue , pigment , lightness , residual , mathematics , color measurement , chemistry , food science , chlorophyll , artificial intelligence , computer science , organic chemistry , algorithm
Tristimulus calorimetry was used as an analytical method for evaluating the color of different dehydrated parsley samples. The trichromatic data were expressed in the two CIE systems: X, Y, Z, and L* a* b*. The hue function tan −1 b*/a* was highly correlated with visual ranking (r =+0.979) and residual chlorophyll content (r =+0.973). Relating X, Y, and 2 to visual score and pigment determination through simple and multiple regressions also demonstrated good correlations, X and Y being preponderant variables. These correlations provide a fast method to measure the degree of chlorophyll degradation and color quality of parsley leaves during drying and storage. Simple linear regression equations were used to estimate the color of 13 samples of fresh parsley, previously dehydrated in a pilot warm air dryer under different conditions.