Others (Color, Freshness)


People experience flavor not just through taste but also through their visual experience. Of all the aspects of the appearance of food products, color has the largest impact on human emotion. Even a slight difference in color can have an impact on appetite. This can be expressed in terms of objective numerical values by measuring food product samples with a spectrophotometer, and then performing color calculations using the results obtained.

Measurements of the Color of Vegetable Juice

Reflectance data obtained from various vegetable juices in a screw-top container using a spectrophotometer were analyzed in color measurement software. The results were plotted in a 2D chromaticity chart, enabling differences in color between samples to be represented objectively.

Results of the color measurement of vegetable juice

Results of the color measurement of vegetable juice



The freshness of food affects its flavor, smell, appearance and texture. In order to maintain freshness, efforts to improve food processing and preservation have been made. As one of the evaluation indicators of freshness, K-value is used for assessing seafood quality.

K-Value of Tuna Meat

K-value represents the ratio between the sum of inosine and hypoxanthine to the sum of all other products of ATP degradation. Those components can be analyzed simultaneously using HPLC.

Chromatogram of nucleotides in tuna meat

Chromatogram of nucleotides in tuna meat

Related Information (Including Old Applications)

For Research Use Only. Not for use in diagnostic procedures.

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