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VÁZQUEZ, R., STINCO, C.M., MELÉNDEZ-MARTÍNEZ, A.J., HEREDIA, F.J. and
VICARIO, I.M. (2011), VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE
COLOR: A CONSUMERS' PREFERENCE STUDY. Jou nal o Senso y S udies, 26: 436-
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VISUAL s INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR. A
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CONSUMER’S PREFERENCE STUDY
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Rocío FERNÁNDEZ-VÁZQUEZ, Ca la M. STINCO, An onio J. MELÉNDEZ-
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MARTÍNEZ, F ancisco J. HEREDIA, Isabel M. VICARIO(*)
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Food Colou & Quali y Lab., Dep . Nu i ion & Food Science. Uni e sidad de Se illa
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Facul ad de Fa macia, 41012 Se illa, Spain. www.colo .us.es
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(*) Email: [email p o ec ed]
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Abs ac
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This s udy de e mine he ins umen al e alua ion o colo , colo a ibu es (ligh ness,
14
ch oma and hue) quan i ied by ained assesso s and he colo p e e ences e alua ed by
15
consume s, in o ange juices om i e a ie ies. The samples we e e alua ed by image
16
analysis (DiyiEye Sys em) and spec o adiome e . The ained panel consis ed o
17
eigh een panellis s, wi h no mal colo ision and expe ience in bo h isual assessmen s
18
o colo and T is imulus Colo ime y concep s. All o hem we e asked o classi y he
19
samples in inc easing o de o hue (yellowish- eddish), ch oma (dull- i idness) and
20
ligh ness (clea -da k). They we e also asked o sco e he colo ime ic pa ame e s on a
21
con inuous scale o 10 cm, ancho ed a he ends. Resul s showed ha judges we e able
22
o o de he o ange juices co ec ly based on hue and ligh ness and signi ican sco e
23
di e ences (p<0.05) we e ound o hue and ligh ness, bu no o ch oma. The
24
consume panel consis ed o 111 panelis s. They we e asked o o de he samples
25
acco ding o hei colou p e e ences. A signi ican p e e ence (p<0.05) was obse ed
26
o he sample wi h in e media e hue and ligh ness alues (Valencia Midnigh ), while
27
he leas p e e ed was he a ie y wi h he lowes alue o ligh ness and he highes
28
hue alue ( he mos yellowish) (Na el Foyos). Clus e analyses showed consume s’
29
segmen a ion.
30
P ac ical applica ions
31
Ins umen al colou measu emen in o ange juice is e y use ul o indus y because is
32
an easy, as and cheap measu emen o one impo an quali y pa ame e : colo .
33
Co ela ion be ween isual e alua ion and ins umen al measu emen o colo has
34
demons a ed ha ained panels can alue e ec i ely o ange juice colo .
35
Consume s’ p e e ence sugges s ha p e e ed hues a e he mos o angish agains o he
36
mo e eddish o yellowish. Anyway, he e a e di e en segmen s o popula ion ha
37
showed p e e ence o a ie ies mo e eddish.
38
Key wo ds: colo , o ange juice, isual e alua ion, consume s’ p e e ence.
39
40
In oducción
41
Ci us juices a e among he mos hea ily consumed ui juices wo ldwide due o hei
42
combina ion o desi able la o , appealing colo , and heal h bene i s (Rouse e al.,
43
2009). The na u al b igh colo o he ci us juices ha e been conside ed adi ionally as
44
one o hei main ad an ages o e o he juices (Ba on R.W. e al., 1967).
45
O ange juice (OJ) colo is due o ca o enoids which belong o one o he main classes o
46
na u al pigmen s. OJ has a complex ca o enoid p o ile ha comp ises ca o enes and
47
xan hophylls. Some o hese compounds (-ca o ene, -ca o ene and -c yp oxan hin)
48
has p o i amin A ac i i y and hey may exhibi o he biological ac i i ies, like
49
an ioxidan and an ica cinogenic ac i i y (K insky e al., 2004).
50
OJ colo may ange om pale yellow a he beginning o he season o ed-o ange a he
51
end, bu besides he s age o ma u i y, o he ac o s, such as, species, a ie y and
52
clima e, among o he s may a ec he colo o o ange juices (Casas A and Mallen D,
53
1988). In indus ial o ange juices, changes in colo can be used as a quali y indica o
54
ela ed o ca o enoids de e io a ions du ing he he mal p ocess (Fe nández-Vázquez R.
55
e al., 2010;Meléndez-Ma ínez e al., 2009).
56
The ele ance o colo as a quali y a ibu e in he ood indus y is undoub edly. The
57
colo o ci ic be e ages in gene al, is ela ed o he consume ’s pe cep ion o la ou ,
58
swee ness and o he quali y cha ac e is ics o hese p oduc s (Hugga e al.,
59
1977;Teppe B.J., 1993;Rose Ma ie Pangbo n, 1960).
60
I is long known ha he colo o o ange juice di ec ly p ejudices he consume s’
61
opinion abou such as e ac o s as swee ness, hickness, and o he quali y
62
cha ac e is ics. Howe e , when s udying consume p e e ences´ o OJ, colo has no
63
usually been included as a senso y a ibu e o conside (Bi dsall L, 1955;Joand e
64
Hoegg and Joseph W.Alba, 2007;Luckow and Delahun y, 2004).
65
The mos na u al way o imp o ing he colo o o ange juice is o add o he juices,
66
which p o ide a mo e in ense colo a ion. Ce ain a ie ies o o anges, whose pulp has a
67
peculia eddish colo , a e becoming inc easingly impo an (Lee, 2001;Lee, 2002). In
68
his sense, Valencia o ange juices a e wo ldwide app ecia ed due o hei deep o ange
69
colo (F ancis and Clydesdale, 1975;Roba ds and An olo ich, 1995), howe e ew
70
s udies ha e been conduc ed o cha ac e ize he colo o o he a ie ies. Mo eo e , colo
71
besides a senso y a ibu e is also ela ed o he nu i ional alue o OJs, since s udies in
72
ou g oup (Meléndez-Ma ínez e al., 2007) ha e p o ed a ela ionship be ween colo
73
measu ed by i imulus colo ime y and he Vi amin A ac i i y.
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Colo measu emen can be done by isual e alua ion o ins umen al analysis. The
75
isual e alua ion o colo is included wi hin he senso y analysis. Comp ehensi e
76
in o ma ion conce ning he senso y e alua ion o ood colo , including guidelines o
77
panel selec ion, physical equi emen s o isual assessmen s and ypes o senso y es s,
78
can be ound in he li e a u e (Hu chings JB, 2011). As a esul o he isual analysis, a
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pa icula desc ip ion o colo is ob ained, o which he e is a ce ain ocabula y.
80
Ne e heless, i mus be always aken in o accoun ha his kind o analysis is
81
subjec i e, since i is in luenced by se e al ac o s (illumina ion, ype o con aine ,
82
olume...). Fo ha eason, implemen a ion o ins umen al measu emen o colo
83
wi hin he o ange juice indus y is e y impo an o quali y con ol pu poses
84
(Meléndez-Ma ínez e al., 2005). In ce ain coun ies, such as he Uni ed S a es, colo
85
is one o he a ibu e isually e alua ed o he comme cial quali y classi ica ion o
86
o ange juices (Teppe B.J., 1993) by compa ison wi h a collec ion o six s anda d plas ic
87
ubes. A mo e p ecise e alua ion o colou can be done by ins umen al me hods as
88
e iewed in (Meléndez-Ma ínez e al., 2005).
89
T adi ional ins umen al colou measu emen o ood p oduc s is done by using a
90
colo ime e o spec opho ome e . In hese me hods, only a limi ed a ea o he p oduc is
91
measu ed, wi h subsequen da a being an a e age colo o he selec ed a ea, hough
92
hese a e es ic i e measu emen s. Besides o al appea ance o ood consis o isual
93
s uc u e, su ace ex u e and dis ibu ion o colo (Hu chings e al., 2002). When
94
co ela ing wi h isually pe cei ed a ibu es, i has been sugges ed ha
95
spec o adiome ic a he han spec opho ome ic measu emen should be used
96
(Ma ínez e al., 2001). Howe e , ecen ad ances in image acquisi ion echnology o e
97
he possibili y o using echnically sophis ica ed appa a us a ailable a ela i ely low
98
cos o e alua e colo in e ms o millions o pixels. The ad an age, in compa ison wi h
99
he adi ional ligh senso s, is ha hey allow o make a de ailed e alua ion o a wide
100
a ea o a ood p oduc s, wi h inhomogeneous colo possible, and e e y di e en colo
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p esen in he image o he analyzed ood ma ix can be accoun ed o by one o mo e
102
pixels (An onelli e al., 2004). This is based upon digi al came as which can quickly
103
cap u e images in digi al o ma wi hou ilm p ocessing. Applica ion o digi al image
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(DigiEye analysis) o e s a mo e eliable measu emen o he ood colou , which can be
105

mo e ela ed o senso y analysis. Up o i s u ili y o e alua e OJ colou in compa ison
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wi h o he adi ional me hods and how i co ela es wi h isual colo a ibu es.
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The objec i es o his s udy we e o cha ac e ize he colo o he juice om i e o ange
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a ie ies and o explo e he ela ionship be ween ins umen al and senso y e alua ion o
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he colo a ibu es (ligh ness, ch oma and hue) quan i ied by ained assesso s. The
110
ins umen al measu emen echniques used we e a spec o adiome e and a calib a ed
111
digi al came a. CIELAB colo space was used o colo speci ica ions. Besides,
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consume ’s p e e ences o colo we e also e alua ed. The ela ionship be ween colo
113
p e e ences in ela ion o he nu i ional alue (p o i amin A ac i i y) o he OJs was
114
also explo ed.
115
116
Ma e ial and Me hods
117
 Samples
118
Fi e o ange a ie ies we e ha es in an ag icul u al expe imen al ield si ua ed in he
119
sou h o Spain in No embe 2009. A he ha es ing da e, a sample o abou h ee kg o
120
each a ie y o o anges was aken andomly om se e al ees o each a ie y. O ange
121
juices we e ob ained a he labo a o y using a ki chen juice . The main cha ac e is ics o
122
he OJs a e summa ized in Table 1. The samples we e kep a -21ºC un il i s analysis in
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he labo a o y. Thawing was ca ied ou a oom empe a u e (23ºC) o 24 h. Acidi y
124
and o al soluble solids we e measu ed acco ding o AOAC me hods (1997). The a io
125
was calcula ed by di iding he o al soluble solids by he acidi y.
126
 Colou Ins umen al Measu emen s
127
Fo colou speci ica ions, he OJs we e placed in 75 mL capaci y, anspa en plas ic
128
bo les. The samples we e measu ed agains a g ey su ound and whi e backg ound
129
using wo di e en echniques: spec o adiome e and image analyses. Re lec ion
130
measu emen we e done in a CAS 140 B spec o adiome e (Ins umen Sys ems,
131
Munich, Ge many) wi h an ex e nal incandescen lamp, equipped wi h a Top 100
132
elescope op ical p obe (Ins umen Sys ems, Munich, Ge many) and a Tam on zoom
133
mod. SP 23A (Tam on USA, Inc., Commack, NY, USA). All he ins umen al
134
measu emen s we e ca ied ou in a dim ambien illumina ion o a oid possible
135
in e e ences om o he ex e nal sou ces. In addi ion o his, he bo les we e placed
136
inside a cabin wi h g ey walls o which he ex e nal illumina ion sou ce o he
137
spec o adiome e was a ached. The zoom, o which he p obe was a ached, was held
138
a a ixed dis ance o 50 cm in a s aigh line om he sample. As a as geome y o
139
p esen a ion, 45º inciden illumina ions we e used h oughou he expe imen . The
140
spec o adiome e was se o ake h ee consecu i e measu emen s o each sample, so
141
colou coo dina es ob ained we e a e ages o h ee measu emen s. The whole isible
142
spec um (380–770 nm) was eco ded and Illumina D65 and 10º Obse e we e
143
conside ed as e e ences. Blank measu emen s we e made using dis illed wa e .
144
Digi al images we e made in o de o ob ain he o al appea ance o juice a dep hs
145
obse ed by consume s. The DigiEye imaging sys em (Luo e al., 2001) was used o
146
cap u e digi al images. The la e sys em includes a digi al came a Nikon D-80, a
147
compu e (p o ided wi h app op ia e so wa e), a colou senso o calib a ing displays,
148
and an illumina ion box designed by DigiEye Plc. The compu e so wa e included he
149
unc ions o came a cha ac e isa ion, colou measu emen , moni o cha ac e isa ion and
150
a ious specialised unc ions such as colou ex u e mapping, colou selec ion and
151
as ness g ading (Hu chings e al., 2002). In hese measu emen s, he samples we e
152
illumina ed by a di used D65 simula o . A G e agMacbe h Colou Checke DC cha
153
was used o calib a ion pu poses (Li.C. e al., 2003).
154
F om he uni o m colou space, he psychological pa ame e s o ch oma (C*ab) and hue
155
(hab) a e de ined:
156
157
Ch oma (Cab) is used o de e mine he deg ee o di e ence o a hue in compa ison o a
158
g ey colou wi h he same ligh ness, and is conside ed he quan i a i e a ibu e o
159
colou ulness. Hue (hab) is he a ibu e acco ding o which colou s ha e been
160
adi ionally de ined as eddish, g eenish, e c and is used o de ine he di e ence o a
161
colou wi h e e ence o a g ey colou wi h he same ligh ness. This a ibu e is ela ed
162
o he di e ences in abso bance a di e en wa eleng hs and is conside ed he
163
quali a i e a ibu e o colou .
164
Colou di e ences, which a e e y impo an o e alua e ela ionships be ween isual
165
and nume ical analyses (Melgosa e al., 1997), a e calcula ed as he Euclidean dis ance
166
be ween wo poin s in he h ee-dimensional space de ined by L*, a* and b*:
167
168
 Assessmen o i amin A ac i i y ough objec i e colou measu emen s
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The i amin A ac i i y o he samples was exp essed in e ms o e inol ac i i y
170
equi alen s (RAE), conside ing he equi alences 1 RAE = 12 g o die a y all- ans-

-
171
ca o ene = 24 g o o he die a y p o i amin A ca o enoids (die a y) (TRUMBO e al.,
172
2001).
173
Es ima ion was done as explained elsewhe e (Meléndez-Ma ínez e al., 2007)
174
acco ding o he ollowing equa ion:
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RAE = -8.8961 x hab +781.8687
176
 Senso y analysis
177
A ained panel, consis ing o eigh een panellis s aged be ween 30 and 45 wi h no mal
178
colou ision (which was e i ied using he Fa nswo h-Munsell 100 Hue Tes ) and
179
expe ienced in bo h isual assessmen s o colou and T is imulus Colo ime y concep s,
180
was used o es ablish he co ela ion be ween ins umen al and senso y e alua ion o
181
o ange juice colo .
182
Visual analyses o he samples we e ca ied ou wi hin a well-illumina ed oom
183
p o ided wi h a Ve iVide CAC Po able cabine wi h D65 sou ce o con ol
184
illuminan ion and obse a ion condi ions. Fi e bo les o anspa en plas ic ul illed
185
wi h 75 ml o he OJs we e placed in each cabin andomly. Be o e each isual analysis
186
all he bo les we e igo ously shaken o a oid pulp sedimen a ion and andomly
187
dis ibu ed o . All o hem we e asked o classi y he samples in inc easing o de o hue
188
(yellowish- eddish), ch oma (dull- i idness) and ligh ness (clea -da k). They we e also
189
asked o sco e he colo ime ic pa ame e s on a con inuous scale o 10 cm, ancho ed a
190
he ends.
191
 Consume p e e ence s udy
192
Consume es was pe o med by 111 panelis s ec ui ed among s uden s and pe sonnel
193
o he Facul y o Pha macy in Se ille. They we e g ouped in six ca ego ies based on
194
gende (male and emale) and age (<20 yea s old, 20–29 yea s old, and o e 30 yea s
195
old) (Table 2). The consume es was ca ied ou in senso y boo s unde whi e ligh
196
(ISO 1988). The consume s we e gi en wo se s o ques ionnai es. P io o sample
197
p esen a ion, hey answe ed a ques ionnai e designed o collec demog aphic da a and
198
consume habi s ela ed o o ange juice consump ion.
199
In he second ques ionnai e consume s we e asked o o de he OJs samples o he
200
o e all liking ela ed o colo . The anking decision was based only on he colo ,
201
wi hou u he in o ma ion.
202
 Da a analysis
203
Ins umen al colo measu emen s da a we e subjec ed o analysis o a iance (ANOVA)
204
and he Tukey leas signi ican di e ence mul icompa ison es o de e mine signi ican
205
di e ences among o ange juice samples.
206
To analyse di e ences in he colo pa ame e s e alua ed by he panellis s and he
207
consume p e e ence- anking es , he F iedman ank sum was pe o med (O'Mahony,
208
1986), using a signi icance le el (p<0.05) o de e mine whe he he panellis s we e able
209
o disc imina e be ween samples. Then, Fishe Tes se ed o de e mine whe he
210
signi ican di e ences (p<0.05) exis ed be ween o ange juice samples. Clus e analysis
211
was applied o de e mina e segmen a ions in he consume s’ panel.
212
These analyses we e pe o med using he S a is ica p og am o Windows (S a So ,
213
2007;S a So , 2007).
214
215
Resul s and Discussion
216
The o ange a ie ies included in his s udy we e collec ed in he op imum ma u i y
217
s age. As shown in Table 1 he mean alue o soluble solid con en was e y close and
218
no adjus men was needed. Due o he in luence o he pulp con en in he inal colo ,
219
he OJs we e sie ed in o de o ha e a simila pulp con en (mean = 4.65% ± 1.63).
220
 Ins umen al colo cha ac e iza ion
221
In Figu e 1 he CIELAB colo space (a*b* and Cab*L* planes) is used o illus a e he
222
colo o he 5 o ange a ie ies included in his s udy and measu ed by bo h me hods
223
(spec o adiome e and DigiEye). The alues o he coo dina e L* anged om 56.09 in
224
he ligh e OJ o 61.34 in he da ke one; C*ab anged om 54.03 in he dulles OJ o
225
60.29 in he mos i id, and hab anged om 66.43 o he mos eddish o 81.99 in he
226
mos yellow, measu ed by image analyses.
227
In he spec o adiome e analyses, alues anged om 56.58 o 60.66 o L*, om 63.11
228
o 66.02 o C*ab and om 66.43 o 81.99 o hab. ANOVA (Table 3) showed ha he
229
i e a ie ies we e signi ican ly di e en in hab, he quali a i e componen o colo , bu
230
no in C*ab, he quan i a i e componen o colo , o in lig hness. In CIELAB, conside ed
231
as he mos uni o m colo space ecommended by CIE, he samples p esen ed
232
signi ican di e ences (p<0.01) o he ec angula ch oma ici y coo dina e a*, bu no
233
o he coo dina e b*, indica ing ha colo di e ences we e mo e ela ed o he
234
p opo ion o ed ( ep esen ed by he posi i e axis a*), han o he p opo ion o yellow
235
( ep esen ed by posi i e axis b*). Sligh a ia ions we e obse ed in he colo
236
TABLES
426
TABLE 1. CHARACTERISTICS OF THE ORANGE VARIETIES STUDIED
427
Code
Va ie y
Acidi y1
To al Soluble
Solids2
Ra io
RAE 3
NF
Na el Foyos
0.56
10.76
19.12
77.83
F
Fishe
0.52
10.76
20.51
115.02
NP
Na el Powell
0.49
10.12
20.27
99.72
VM
Valencia Midknigh
0.77
8.16
10.62
129.79
RL
Rohde La e
0.92
11.41
12.37
185.30
Mean
0.66
10.24
16.58
121.53
1g ams o ci ic acid/100 ml o o ange juice
428
2 exp essed as ºB ix
429
3 Re inol Ac i i y Equi alen (RAE)/L
430
431
TABLE 2. COMPOSITION OF THE CONSUMER POPULATION SAMPLED
432
Unde 20
20-29
O e 30
To al
Female
15
50
13
78 (70%)
Male
4
24
5
33 (30%)
19 (17%)
74 (67%)
18 (16%)
111 (100%)
433
TABLE 3: COLOUR COORDINATES AND MEAN E*ab VALUES (OF EACH VARIETY IN
434
RELATION TO THE REST) OF THE VARIETIES MEASURED IN THE SPECTRORADIOMETER
435
(a) AND BY IMAGE ANALYSIS (b)
436
Va ie ies
L*
a*
b*
C*ab
hab
E*ab
NF
60.66 ± 0.121a
12.40 ± 0.476a
64.66 ± 0.356a
65.84 ± 0.260a
79.14 ± 0.465a
6.518
F
57.99 ± 0.212b
16.61 ± 0.180b
61.80 ± 0.076b
63.99 ± 0.027b
74.96 ± 0.174b
5.015
NP
59.96 ± 0.230a
15.21 ± 0.238c
64.24 ± 0.560a
66.02 ± 0.490a
76.68 ± 0.313c
5.814
VM
57.41 ± 0.090bc
18.29 ± 0.096d
60.98 ± 0.143b
63.66 ± 0.109b
73.30 ± 0.120d
4.484
RL
56.48 ± 0.723c
24.60 ± 0.141e
58.12 ± 0.150c
63.11 ± 0.084b
67.06 ± 0.171e
8.388
(a)
437
(b)
438
439
TABLE 4. MEAN SCORES FOR THE COLORIMETRIC PARAMETERS GIVEN BY THE PANEL
440
RL
NF
F
VM
NP
hab
7.88a
1.55b
4.27c
5.63d
2.97e
L*
7.98a
2.34b
4.39c
6.12d
3.92c
C*ab
5.65a
5.89a
4.76ab
3.64b
4.67ab
a-e Di e en supe sc ip s wi hin ow indica es s a is ically signi ican di e ences (p<0.05)
441
Va ie ies
L*
a*
b*
C*ab
hab
E*ab
NF
61.34 ± 0.297a
8.40 ± 0.513a
59.70 ± 0.501a
60.29 ± 0.529a
81.99 ± 0.460a
8.508
F
60.43 ± 0.284a
10.48 ± 0.891b
56.87 ± 0.484b
57.84 ± 0.577bc
79.57 ± 0.828b
6.163
NP
59.77 ± 0.280ab
12.77 ± 0.380c
57.73 ± 0.365b
59.12 ± 0.364ac
77.53 ± 0.370c
5.852
VM
58.75 ± 0.240b
14.17 ± 0.487d
55.01 ± 0.628b
56.81 ± 0.605b
75.55 ± 0.519d
6.295
RL
56.09 ± 0.388c
21.61 ± 0.483e
49.52 ± 0.559c
54.03 ± 0.626d
66.43 ± 0.418e
13.430

442
443
TABLE 5. SIMPLE REGRESSION COEFFICIENTS ( ) AND SIGNIFICANCE LEVELS (p)
444
BETWEEN INSTRUMENTAL AND SENSORY EVALUATION OF COLOUR
445
Pa ame e
Spec o adiome e measu emen
Image analyses
Ligh ness (L*)
-0.94 (0.018)
-0.96 (0.008)
Ch oma (C*ab)
0.22 (0.717)
0.069 (0.911)
Hue (hab)
-0.98 (0.002)
-0.92 (0.026)
446
TABLE 6. PREFERENCE DATA: RANK SUMS GROUPED BY AGE SEX AND CONSUMPTION
447
HABITS
448
n
NF
F
NP
VM
RL
All
111
2.05 a
3.35 b
2.89 c
3.66 b
3.05 bc
By gende
Women
78
2.10 a
3.46 b
2.92 c
3.67 b
2.85 c
Men
33
1.91 a
3.09 bc
2.82 c
3.67 b
3.51 b
By gende and sex
W < 20
15
2.53 a
2.93 a
2.87 a
3.40 a
3.27 a
M < 20
4
2.00 a
2.75 a
2.75 a
3.50 a
4.00 a
W 20-29
50
2.00 a
3.62 b
2.78 c
3.72 b
2.88 c
M 20-29
24
2.04 a
3.13 bc
2.88 c
3.67 b d
3.29 cd
W > 30
13
2.00 a
3.46 bc
3.54 bc
3.77 c
2.23 a
M > 30
5
1.20 a
3.20 bc
2.60 b
3.80 bc
4.20 c
By consump ion habi s
Regula Consume s o OJ
86
2.16 a
3.28 b
2.90 b
3.71 c
2.95 b
Comme cial OJ
19
2.37 a
3.00 ab
3.11 ab
3.47 b
3.05 ab
F esh Home squeezed OJ
63
2.17 a
3.37 b
2.84 c
3.78 b
2.84 c
Any
4
1.00 a
3.25 b
2.75 b
3.75 b
4.25 b
No egula consume
25
1.64 a
3.60 b
2.88 c
3.52 bc
3.36 bc
Ranking p e e ence: 1 he lowes , 5 he highes . a-dDi e en supe sc ip s in column indica es s a is ically
449
signi ican di e ences (p<0.05)
450
451
TABLE 8. RANK SUMS FOR DIFFERENT SEGMENTS OF CONSUMERS
452
453
454
455
456
457
458
459
460
461
462
SEGMENTS
Samples
1 (n=24) 21.62%
2 (n=50) 45.05%
3 (n=37) 33.33%
NF
4.33 a
1.20 a
1.70 a
F
3.58 a
2.78 b
3.97 b
NP
3.25 b
2.14 c
3.68 b
VM
2.13 c
4.10 d
4.08 b
RL
1.71 d
4.78 e
1.57 a
463
FIGURES
464
FIG. 1. COLOR COORDINATES OF OJ SAMPLES IN THE a*b* AND C*ab L* PLANES.
MEASUREMENTS MADE BY SPECTRORADIOMETRY AND IMAGE ANALYSES
TECHNIQUES
a*
b*
6 9 12 15 18 21 24 27 30
45
48
51
54
57
60
63
66
69
NF
F
NP
VM
RL
C*ab
L*
50 52 54 56 58 60 62 64 66 68 70
54
56
58
60
62
64
NF
F
NP
VM
RL
465
466
FIG. 2.CONTRIBUTION OF C*ab, L* AND hab TO COLOR DIFFERENCES AMONG SAMPLES
DIGIEYE (a) AND SPECTRORADIOMETER (b)
0%
20%
40%
60%
80%
100%
NF-F NF-NP NF-VM NF-RL F-NP F-VM F-RL NP-VM NP-RL VM-RL
% DC*ab % DL % DH
(a)
0%
20%
40%
60%
80%
100%
NF-F NF-NP NF-VM NF-RL F-NP F-VM F-RL NP-VM NP-RL VM-RL
%DC*ab %DL* %DH*
(b)
467
468
469
470
FIG. 4. FREQUENCY DISTRIBUTION OF OVERALL PREFERENCES FOR JUICE COLOR IN
471
DIFERENT ORANGE VARIETIES. CHI-SQUARE VALUES OF PEARSON TEST TO CHECK THE
472
FIT OF THE OBSERVED FREQUENCIES TO THE NORMAL DISTRIBUTION. SAMPLES CODES
473
IN TABLE 1
474
475
476
FIG. 5. DENDOGRAM OF CONSUMERS (N=111)
477
Dend og ama
73
11
69
32
48
52
40
64
68
91
38
107
30
6
58
28
111
45
42
100
50
47
82
62
39
74
55
110
87
89
43
23
51
53
95
96
101
71
13
76
60
1
102
105
2
25
15
10
19
26
33
34
57
63
78
12
97
61
46
20
85
5
3
16
18
27
36
44
49
54
56
67
70
79
80
81
83
84
90
93
94
103
104
108
109
31
21
35
59
65
92
98
72
8
106
22
66
24
99
7
9
4
14
17
29
37
41
75
77
86
88
0
50
100
150
200
250
Disimili ud
478
VARIETY
RANK:1
RANK:2
RANK:3
RANK:4
RANK:5
FNP VM RL NF
0
10
20
30
40
50
60
70
X2=123.4
P<0.001
X2=123.4
P<0.001
X2=123.4
P<0.001
X2=123.4
P<0.001
X2=123.4
P<0.001