Premium
Optimization of colour in commercial port blends
Author(s) -
WILLIAMS A. A.,
BAINES C. R.,
FINNIE M. S.
Publication year - 1986
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1986.tb00423.x
Subject(s) - hue , mathematics , monochromatic color , intensity (physics) , statistics , food science , optics , chemistry , physics
Simple quantitative descriptive analysis coupled with ratio scaling techniques were used by a consumer panel for the objective assessment of fifteen ports, derived from blending Ruby, Tawny and White ports in varying proportions, for redness, brownness and intensity of colour. Deviation of the amounts of these attributes from those in the consumer's concept of an ideal port, both for Ruby and Tawny drinkers, was determined in relation to blend composition and L*, a* and b* values. Inverse simultaneous regression procedures showed the ports which best satisfied the two consumer subsets (Ruby and Tawny drinkers), in respect to all the sensory attributes, had chroma values of 23.0 and 21.8, and hue angles of 37.3 and 45.1° respectively. This corresponded to L*, a* and b* values of 86.13, 18.24 and 13.9 for the Ruby drinkers, and 92.1,15.3 and 15.4 for the Tawny drinkers.