Food color has been usually related to the product quality and influences the perception of other attributes such as flavor, sweetness and saltiness. Food color is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing.
Color is the first characteristic that consumers rely on when making food choices, and even the slightest changes can deter a potential buyer and alter the consumer’s perception of product quality.
Color changes are accompanied by undesirable changes in texture, taste, or odor. Overage cheese, beer, meat, and fish all develop off-color, which the consumer recognizes as being associated with poor flavor quality.
Color is one of the most important quality components of fresh fruit and vegetables. Fruit ripening is a complex, genetically programmed process that culminates in dramatic changes in texture, color, flavor and aroma.
Food quality: Color
