Abstract
Food and drink have been coloured for centuries. Until the discovery of dye synthesis in 1856, natural extracts from animal, vegetable and mineral origins were used. An attractively coloured foodstuff stimulates the appetite and enhances the enjoyment. It is also a readily demonstrated fact that colour is extremely important in the perception of flavour. If the colour and flavour of a food are not correctly associated, the taster is more likely to identify the food by its colour rather than its actual flavour.
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Further reading
Colour Index (3rd edition) 1971, Vol. 3 and Colour Index (3rd edition) 1982, Vol. 7. The Society of Dyers and Colourists, Bradford, UK, and the American Association of Textile Chemists and Colourists North Carolina, USA.
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© 1991 Springer Science+Business Media New York
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Rayner, P. (1991). Colours. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_4
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5249-6
Online ISBN: 978-1-4757-5247-2
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