Color or visual appearance is a sensory attribute and instrumental evaluations of visual appearance must be related to the sensory evaluations. Appropriate sensory analysis should be analytical or objective rather than affective or subjective. Instrumental measurements should be assessed regarding: (1) the physical and chemical characteristics of the food, (2) the appropriateness of the sample presentation, (3) the relative variation of the measurements themselves, and (4) correlations of single values and reduced functions to the sensory assessment.
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CAROLE S. SETSER (1984) studied this question.
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