Relationships between 2 instrumental and 2 sensory methods for cookie color assessment were determined. For sensory tests, panelists (n = 8 to 10) compared color of cookies (3 formulations × 2 cookie types) to equidistant physical color references in a light booth and to digital color references in a sensory workstation using unstructured line scales. For instrumental methods, the CIELAB color model and hue angle were determined with a spectrophotometer and with graphics software using digital camera images. Analysis of variance (ANOVA) and post‐hoc comparisons verified differences (P < 0.05) among formulations within type by all methods. Except for b* values of chocolate chip cookies, the potential of all color assessment methods were validated by strong linear relationships (r > 0.94; P < 0.001).
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Kane et al. (2003) studied this question.
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