Abstract
Color refers to human perception of colored materials. Of the three quality attributes perceived by the consumer, color might indeed be the most important one. A food may be most nutritious, safe, and economical, but if it is not also visually attractive, it will not sell.
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Acknowledgments
Thanks to Cindy Cosmos (Bell Flavors and Fragrances), Gale Myers and Jeff Plodzein (Sensient Colors), and Michael Gordon (Capol) for their comments on this chapter.
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Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Other Ingredients. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_6
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DOI: https://doi.org/10.1007/978-3-319-61742-8_6
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