ABSTRACT
Appearance has a strong influence on the consum er’s opinion about food quality. Color is the primary attribute of appearance along with geometric attributes such as texture and gloss. The interest in natural “uncertified” food colors (colors exem pt from certification) is growing as the consum er dem and for more healthful foods increases. The industry use of natural col orants gives rise to a need for objective m easurem ent of these colorants and the foods containing them.
