The Taste of Success: How Colorimetry Can Exploit the Brain’s Perception of Food Quality

Green to yellow bananas
Color is a deciding factor for consumers when it comes to food choices. Food has to “look right” to “taste right.”
Image source: Flickr user Ian Ransley

Colorimetry has been used in a variety of scientific studies to create specific color standards and visual comparisons. The standards and comparisons within this field can be of great value when evaluating color and consistently repeating data. Test results in colorimetrics through the use of spectrophotometers can give us a wealth of information about the choices we make that are dependent on color, especially those involving the foods we eat.

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