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• W2188390711 abstract "The impact of the physical world on our lives is, quite literally, colored by our perceptions. Through the mechanisms of our various sensory receptors we convert such environmental stimuli as pressure waves into sound, chemical structure into taste and smell, and electromagnetic radiation into sight. Indeed, the last sense is of immense importance to us; humans are decidedly visual creatures. Vision not only represents the most complex sensory system in the human body (Mason and Kandel, 1991), but also dominates the central processing unit itself, the human brain (Sekular and Blake, 1985). Of those qualities associated with vision, color has perhaps the most immediate impact. Lindberg (1938) outlined a number of early psychological experiments which examined the relative impact of color, and devised tests to measure ‘‘color attitude,’’ that is, the prevalence of response to color over form. With regard to food, color has often been stated, usually apocryphally, to be of preeminent sensory importance (Noonan, 1972; IFT, 1986; Newsome, 1990; von Elbe and Schwartz, 1996), although Clydesdale (1993) notes that color’s true role remains ‘‘elusive and difficult to quantify.’’ Whether or not color is indeed the most important sensory characteristic discerned is academic; color’s practical importance to food acceptability and flavor has long been recognized. Foods and beverages have been ‘‘artificially’’ colored since ancient times. Pliny, in Book XIV, Section viii of his Naturalis Historia, mentions that unscrupulous dealers in Narbonne artificially colored their wines through the use of smoke or aloe (Pliny, 1945). Pliny also notes the practice of adding gypsum (calcium sulfate dihydrate) to wine ostensibly to ‘‘soften any roughness,’’ although besides modulating the acidity gypsum would also reduce the red color (Book XIV, Section xxiv). In the same section Pliny" @default.
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• W2188390711 date "2001-11-01" @default.
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• W2188390711 title "Synthetic Food Colorants" @default.
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• W2188390711 doi "https://doi.org/10.1201/9780824741709.ch16" @default.
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