Journal of the American Oil Chemists’ Society

, Volume 71, Issue 12, pp 1333–1337

Color determination in olive oils

  • D. Escolar
  • Ma R. Haro
  • A. Saucedo
  • J. Ayuso
  • A. Jiménez
  • J. A. Alvarez
Article

DOI: 10.1007/BF02541350

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

Abstract

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.

Key Words

Color characterization chromatic coordinates edible oil oil color olive oil 

Copyright information

© AOCS Press 1994

Authors and Affiliations

  • D. Escolar
    • 1
  • Ma R. Haro
    • 1
  • A. Saucedo
    • 1
  • J. Ayuso
    • 1
  • A. Jiménez
    • 1
  • J. A. Alvarez
    • 1
  1. 1.Departmento de Quimica FisicaUniversidad de CádizPuerto Real (Cádiz)Spain