This study was aimed at (1) finding out correlations between the instrumental and the
sensory evaluation of color attributes (lightness, chroma and hue) in orange juices (OJs) and …

This study was aimed at training a panel of assessors to evaluate specifically orange juice
colour, and to establish the colour difference threshold in orange juice for a trained and …

Background This study assesses the effect of slight hue variations in orange juice (reddish to
greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and …

The colour of 21 ultrafrozen orange juice samples was measured by spectroradiometry.
Each sample was diluted with distilled water to obtain eight levels of concentration (10 …

This paper describes a method for quantifying food appearance and studies the relationship
between colour appearance and sensory characteristics of expected levels. Orange juice is …

This study was designed to assess the colour appearance of different wines. Four wine
samples were chosen: table red, oloroso, tawny port and rosé. These wines were poured at …

Colour of orange juice is provided by carotenoids, which belong to one of the main classes
of natural pigments, although the colour of particular orange varieties, blood oranges, is …

The objective of this work was to study the effects of color on the perception of both
sweetness and fruit flavor of different fruit (peach, orange, kiwifruit and berries) beverages …

We have designed a colour measurement method that reproduces the conditions found
during visual colour assessment of wines. In particular the illumination, background, wine …

The color of food is important for flavor perception and food selection. The aim of the present
study was to evaluate the visual color perception of liquid samples among Finnish adult …