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.
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.