Color determination in olive oils
- Cite this article as:
- Escolar, D., Haro, M.R., Saucedo, A. et al. J Am Oil Chem Soc (1994) 71: 1333. doi:10.1007/BF02541350
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Color characterization of olive oil may be of great importance to the industry. To determine the color of a solution, it is necessary to accurately measure a series of tristimulus coordinates for which several methods exist. This study analyzes the errors in the calculation of tristimulus values of olive oil color based on methods, by using several selected ordinates and an increasing number of weighted ordinates, and how these errors affect the values of the chromatic parameters defined in the various chromatic systems. The above analysis shows that the use of a large number of ordinates will lead to better results in the color definition of oils. For its determination, we have used the CIE 1931, CIELUV 1976 and CIELAB 1976 spaces; the latter yields the best results.