Abstract
Many natural food materials are characteristically associated with an attractive color which, in part, may act as a guide to their quality and edibility. Unfortunately, this intrinsic color is often destroyed, totally or partially, during processing, particularly if heat is applied, so that the resulting food product may have a far from attractive appearance. Also, formulated foods may lack the desired color due to too little color, or incorrect color from ingredients. Although one of the main attributes of edible products is their flavor, the correct and anticipated color also contributes significantly to their acceptance and appeal; flavor and color perception are intimately linked. Home economists, having produced a recipe with an appetizing flavor, recognize the need for embellishing a meal to give the correct color balance and arrangement on presentation; this, in turn, stimulates the desire to eat and so aids the digestion of the food.
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© 1995 Springer Science+Business Media Dordrecht
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Reineccius, G. (1995). Food Colorants. In: Reineccius, G. (eds) Source Book of Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7889-5_19
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DOI: https://doi.org/10.1007/978-1-4615-7889-5_19
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