摘要：The colour of foods is of importance from the consumer point of view. Although the colour of foods may be determined subjectively by means of a panel, it may be measured objectively using a chroma meter. Three parameters are measured to determine the colour of foods by chroma meters. The first of the tristimulus colorimetric systems is CIE system. The colour of any food is expressed by XYZ, Yxy, L*a*b* or L*C*Ho parameters in the CIE system. CIE system is the basic system in measuring the colour of foods objectively. In addition to this system, other tristimulus and objective systems such as Munsell and Hunter are used. Apart from tristimulus objective methods, there are other objective methods measuring the amount of the light reflected from the surface of food or measuring the amount of pigments of food. Objective colour parameters are not meaningful by themselves. The correlation of objective parameters with panel results should be calculated.
