ABSTRACT
Color is one of the three major quality attributes of food along with flavor and texture. The visual systems of color measurement have been well investigated and a number of excellent three-dimensional color solids for visual measurement have been developed. Color as seen by the human eye is an interpretation by the brain of the character of light coming from an object. When the original color data from a sample are collected in spectrophotometric or tristimulus units, it can be read out in any required units by a simple microprocessor in the unit or the software of a computer. The success of the tristimulus colorimeters led to a great expansion of research in color measurement. Requests emerged for color data in one or two dimensions and a series of specialized colorimeters were developed. Methods have been published for the measurement of color which are applicable to research or quality control for virtually every commodity.
