Colour in Food by D. MacDougall

By D. MacDougall

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2. The perception and sensory assessment of colour 19 Fig. 2 A postulated representation of the interconnections between receptors and the subsequent signals on which colour sensations depend (Hunt 1998). Reproduced from R. W. Hunt, Measuring colour, 3rd edition, 1998. ISBN: 0863433871. Published by Fountain Press, an imprint of Newpro UK Ltd, Old Sawmills Road, Faringdon, Oxon. SN7 7DS. Colour information from the retina is obtained from a series of signal differences. & À  ˆ C1  À  ˆ C2  À & ˆ C3 These are transmitted as two signals, C1 and (C2 À C3).

Little account is taken of the extreme influence of brand (Martin 1990). Colour influences other sensory characteristics and hence food discrimination through learned associations. The major mechanism prevailing within colour/ taste and colour/aroma interactions is one of association with a specific product and specific product type. Wine and beer flavours are greatly affected by colour and assessments of port wine aroma and flavour are influenced by the ability to see the samples (Williams et al.

Alternatively the sample can be presented in total shadow by illuminating the opaque sample container from beneath. Even so, light from extraneous sources can increase ambient levels to an unacceptable extent. The possibility of all such effects must always be taken into consideration. Lighting in the briefing room should be the same as that under which samples are to be viewed. This enables each panellist to become visually adapted to booth viewing conditions. When lighting is changed during the experiment time must normally be allowed for the subject to become adapted.

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