Meléndez-Martínez Antonio J, Vicario Isabel M, Heredia Francisco J
University of Seville, Laboratory of Food Color and Quality, Department of Nutrition and Food Science, Faculty of Pharmacy, 41012 Seville, Spain.
J AOAC Int. 2006 Mar-Apr;89(2):452-7.
The color of citrus beverages, in general, is related to the consumers' perception of flavor, sweetness, and other characteristics related to the quality of these products, so it is important to develop suitable methods for accurately assessing this attribute. In this study, the color of 2 different kinds of orange juices (ultrafrozen orange juices and orange juices from concentrate) were measured using different white references in order to demonstrate the influence of white reference measurement on the color parameters obtained. The results of this work indicated that the election of a wrong white reference measurement can affect dramatically the accuracy of the objective specification of orange juice color. Thus, the application of analysis of variance (alpha = 0.01) revealed that, in most cases, the parameters obtained were significantly different. In terms of color differences, the change of the background for the same white reference affected the measurements less than the changes of white references for the same background. On the other hand, important chromatic differences between the 2 types of orange juices studied were found.
一般来说，柑橘类饮料的颜色与消费者对风味、甜度以及与这些产品质量相关的其他特性的认知有关，因此开发合适的方法来准确评估这一属性很重要。在本研究中，使用不同的白色参考物测量了2种不同橙汁（超冷冻橙汁和浓缩橙汁）的颜色，以证明白色参考物测量对所获得颜色参数的影响。这项工作的结果表明，选择错误的白色参考物测量会极大地影响橙汁颜色客观指标的准确性。因此，方差分析（α = 0.01）的应用表明，在大多数情况下，所获得的参数存在显著差异。就颜色差异而言，同一白色参考物的背景变化对测量的影响小于同一背景下白色参考物的变化。另一方面，在所研究的2种橙汁之间发现了重要的色度差异。
