Colour analysis of fat spreads

摘要

This paper compares the results of the colour analysis of aboutrn40 different fat spreads using a digital colour imaging systemrn(DigiEye) and two different colorimeters, e.g. the Hunterlabrncolorimeter (Labscan II) and Minolta colorimeter (Chroma MeterrnCR400). The colour and appearance of fat spreads is shown torninfluence the flavour perception and consumer liking. The DigiEyernsystem records colorimetrically accurate images suitable for thernmeasurement of colour uniformity. The three methods were used tornanalyse the bulk colour. The DigiEye was also used for therndetermination of the colour of the surface (after removal of thernsealing). Linear relations were found between the colour valuesrnmeasured by the tested systems. However better correlations werernfound between the DigiEye and the Hunterlab Labscan. A linearrnrelation was observed between the sensory scores on yellowness andrnthose obtained by DigiEye, Hunterlab and Minolta. The short termrnprecision of the determination of the yellowness using the DigiEyernsystem is somewhat better than those of the colorimeter. Instead ofrnyellowness also the b* value can be used. The additional benefit ofrnthe DigiEye is the assessment of the appearance. For instance therncolour and colour uniformity of the surface of the fat spread.