使用天然色彩进行配方调整的注意事项.pdf

1、September 2025Reformulation Considerations when Using Natural ColorsCitrus fruits and color languageThe light we drinkThe eating and drinking experience involves all the senses.involves all the senses.But undoubtedly the visual input modulates and the visual input modulates and sometimes even overpo

2、wers sometimes even overpowers the other sensory signals.Colors are omnipresent in the imageryColors are omnipresent in the imagery of citruses references and descriptions.Through colors we“see”attributes like:FreshnessFreshnessRipenessRipenessCoolnessCoolnessSweetness/AciditySweetness/AcidityTartne

3、ssTartnessFlavor intensityFlavor intensityIdentityIdentityBayarri S,Calvo C,Costell E,Durn L.Influence of color on perception of sweetness and fruitflavor of fruit drinks.Food Sci Technol Int Internet.2001;7(5):399 404.Available from:http:/dx.doi.org/10.1106/jjwn-ffrq-jbmc-lq5rWhen participants in a

4、 study tasted several colored fruit drinks designed to match an expected flavor identity,they determined that color influenced the flavor intensity for peach,kiwi,orange,and berries flavors.Sweeter oranges areOrange!It also influenced the sweetness perception,It also influenced the sweetness percept

5、ion,but only for the orange but only for the orange flavorflavor!The authors attributed it to preconceptions and expectations on the sweetness of mature oranges that are typically more intensely colored.Prior to tasting a series of orange colored drinks,a beverage panel described expectations based

6、on how the samples looked.Sweet or Sour?Lighter shades of orange Lighter shades of orange were associated with descriptors like higher sourness/astringency and flavors like lemon or pineapple.Darker orange shades Darker orange shades were associated with increased sweetness and thickness and flavors