ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01104.x
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