By D. MacDougall
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Extra resources for Colour in Food
AMSA (1991). American Meat Science Association Committee. Guidelines for meat color evaluation. Chicago: National Live Stock and Meat Board. ARMSTRONG GILLIAN, MCILVEEN HEATHER, MCDOWELL DAVID, BLAIR IAN (1997). Sensory analysis and assessor motivation – can computers make a difference? Food Qual Pref 8 1–7. ASTM (1985). American Society for Testing and Materials, colour and appearance measurement, standard method for visual evaluation of gloss differences between surfaces of similar appearance.
Colour can also modify texture perception. For example, butter of a stronger yellow colour is perceived as being easier to spread. The educated consumer may be aware of effects of natural variations in fat composition with feeding and season of production and their relationship with colour and texture (Rohm et al. 1997). 13 Physical requirements for food appearance assessment Detailed guidelines issued by ASTM for the layout of general sensory evaluation laboratories are available (Eggert and Zook 1986).
That is, the custard and cherries have complementary as well as individual attributes. These include the perceived volume of the whole dish and the perceived volume contrast of each component, the symmetry or randomness of position of the cherries, their number, size, wholeness and defects, the perceived colour and colour uniformity of each component and their colour contrast, the perceived and contrast translucency and gloss of each component, and the perceived texture and texture contrast of both custard and cherries.
Colour in Food by D. MacDougall