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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.

Keywords

Soft Drink Bread Crumb Sunset Yellow Salad Dressing Saffron Extract 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Further reading

  1. 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.Google Scholar
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  8. Marmion, D. M. (1984) Handbook of U.S. Colorants for Food, Drugs and Cosmetics ( 2nd edition ). Wiley, New York, Chichester, Brisbane, Toronto, Singapore.Google Scholar
  9. Newsome, R. L. (1986) Food Colors — A Scientific Status Summary by the Institute of Food Technologists Expert Panel on Food Safety and Nutrition. Institute of Food Technologists, Chicago, USA.Google Scholar
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  11. Timberlake, C. F. and Henry, B. S. (1986) Plant pigments as natural food colours. Endeavour, New Series, 10, No. 1.Google Scholar
  12. Walford, J. (1980) Developments in Food Colours 1. Applied Science Publishers, Barking, Essex, UK.Google Scholar
  13. Walford, J. (1984) Developments in Food Colours 2. Elsevier Applied Science, London and New York.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • P. Rayner

There are no affiliations available

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