Abstract
Publisher Summary This chapter attempts an elementary discussion of the problems of color space and specifically of the C.I.E. color space. It begins by considering the colors of any convenient red, green, and blue light sources at the apexes of a Maxwell triangle. It emphasizes the usefulness of the C.I.E. system and the Munsell color space. The chapter discusses color in foods because the consumer of foods has certain color preferences. Seven commodities have been arbitrarily chosen, around which the discussion is built. The chapter illustrates the problems in determining color in different regions of the color plane: whiteness in sugars and flours; yellowness in oils; greenness in certain vegetables; redness in tomatoes and tomato products; darkening of strawberry preserves; and the color of grape juices, jellies, and wines. A concerted attempt is being made, therefore, to improve color specifications. This is especially true for tomato products. The chapter discusses significant contributions to the color problem in foods and the selection of a unidimensional color scale or index is attempted, according to the color problem to be evaluated. This is, in actuality, an attempt to correlate visual estimation of a color with an instrumentally measured numerical score.
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