A ground-breaking project attempting to develop more reliable techniques for measuring the colour and translucency of liquids such as beer, tea, orange juice and whisky is approaching completion.
Collaborators on the three-year project - including Coors Brewers, Unilever, Sensient and Chivas Brothers - are working with scientists at the University of Leeds and Heriot-Watt University to develop robust instrumental techniques for characterising the optical properties of the colour and the translucency of liquid foods.
The instrumental method developed, which uses DigiEye digital colour imaging technology from VeriVide, is expected to replace current expert sensory assessments.
The partners have been evaluating methods of describing the perceived translucency attributes of liquids and modelling relationships between visual scales, sensory panel findings and physical measurements of liquid foods.
They have also been developing new instrumental methodologies and exploring their potential for industrial application.
Although colour and translucency were “the first two visual attributes to indicate the quality of a liquid product to consumers”, there was “no instrument that can measure colour and translucency of liquid reliably”, claimed Dr Jim Nobbs, a senior lecturer in the department of colour science at the University of Leeds.
Nobbs, who was speaking at the Innovations In Food Colour conference in London, said the ultimate aim of the project (Colour and Translucency of Food Liquids), which is part-funded by the Department for Environment, Food and Rural Affairs, was to develop and share best practice in the expectation of establishing new national or international standards.