Phenolic profiling reveals the metabolite basis of flesh colour and fresh-cut browning in apple fruit

Flesh colour, which is affected by cultivars and browning, can largely impact consumer acceptance in fresh-cut apples. The study profiled phenolic metabolites from apple flesh of twenty-three cultivars by widely targeted metabolomics. Comparison among white- and yellow-fleshed cultivars showed fifteen phenolics, mainly quercetin 3-O-glucoside, hyperoside, hesperetin 5-O-glucoside and cymaroside, in white-fleshed apples were significantly higher than those in yellow-fleshed apples. It may indicate a metabolite basis of yellow and white flesh colour, and better potential nutrition in white-fleshed apples. In addition, ten phenolic metabolites including five cyanidin glycosides showed significant differences between the highest and the lowest browning groups, indicating them may be crucial in browning of fresh-cut apple. This work elucidates the differences of phenolic profiles among apple cultivars with different flesh colour and provides useful data to evaluate the suitability of apple for fresh-cut processing.     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.     

Tactile colour pictogram to improve artwork appreciation of people with visual impairments

A recent development in tactile technology enables an improvement in the appreciation of the visual arts for people with visual impairment (PVI). The tactile sense, in conjunction with, or a possibly as an alternative to, the auditory sense, would allow PVIs to approach artwork in a more self‐driven and engaging way that would be difficult to achieve with just an auditory stimulus. Tactile colour pictograms (TCPs), which are raised geometric patterns, are ideographic characters that are designed to enable PVIs to identify colours and interpret information by touch. In this article, three TCPs are introduced to code colours in the Munsell colour system. Each colour pattern consists of a basic cell size of 10 mm × 10 mm to represent the patterns consistently in terms of regular shape. Each TCP consists of basic geometric patterns that are combined to create primary, secondary, and tertiary colour pictograms of shapes indicating colour hue, intensity and lightness. Each TCP represents 29 colours including six hues; they were then further expanded to represent 53 colours. Two of them did not increase the cell size, the other increased the cell size 1.5 times for some colours, such as yellow‐orange, yellow, blue, and blue‐purple. Our proposed TCPs use a slightly larger cell size compared to most tactile patterns currently used to indicate colour, but code for more colours. With user experience and identification tests, conducted with 23 visually impaired adults, the effectiveness of the TCPs suggests that they were helpful for the participants.     

Sensory lexicon and relationships among brown colour,saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

This study was performed to develop lexicon to describe soy sauces using regular users (consumers) vs. culinary chefs, to perform product grouping using a free-sorting task and to determine relationship among physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven terms (light, medium and dark brown colour, weak, medium and strong saltiness, sweetness, saltiness–sweetness, tasty/umami, and soy sauce and fermented aroma) were similar. For culinary chefs, three distinctive soy sauce groups based on brown colour (light, medium and dark brown) were identified, while two groups (light and medium dark brown) for regular users. From free-sorting maps, both panels associated brown colour intensity with saltiness expectation/perception. From PCA biplots, both panels shared some similarities for sensory liking (colour, saltiness, flavour, overall liking) for soy sauces. This study suggested that brown colour intensities affected saltiness expectation/perception and were used for product grouping for soy sauces.     

Colour-odour correspondences in women during the menstrual cycle: Comparative analysis between the menstrual and ovulation phases

Women might experience modulation in their perception and cognition of colours and odours during the menstrual cycle, but how women's impressions of and correspondence between colours and odours differ according to the cycle changes remains unknown. Here, we experimentally examined women's performance of several tasks, including evaluation of impressions of colours and odours, matching/nonmatching of colours with odours, and identification of odours, comparing two phases: the beginning of menstruation and ovulation. The results showed that participants had similar impressions of colours and odours and made similar colour choices for odours in both the menstrual and ovulation phases, while “pleasant-unpleasant” impressions of colour and odour might vary according to the menstrual cycle. We found no significant differences in odour identification between the phases. The findings imply that hormonal changes during the menstrual cycle might affect “pleasant-unpleasant” impressions of colour and odour but not other features regarding impressions or crossmodal correspondence. In future studies, examination with a large number of participants is necessary.     

Categorical observers for metamerism

A method is proposed to generate categorical colour observer functions (individual colour matching functions) for any field size based on the CIE 2006 system of physiological observer functions. The method combines proposed categorical observer techniques of Sarkar et al with a physiologically-based individual observer model of Asano et al and a clustering technique to produce the optimal set of categorical observers. The number of required categorical observers varies depending on an application with as many as 50 required to predict individual observers' matches when a laser projector is viewed. However, 10 categorical observers are sufficient to represent colour-normal populations for personalized colour imaging. The proposed and recommended categorical observers represent a robust and inclusive technique to examine and quantify observer metamerism in any application of colorimetry.     

Predicting visual similarity between colour palettes

This work is concerned with the prediction of visual colour difference between pairs of palettes. In this study, the palettes contained five colours arranged in a horizontal row. A total of 95 pairs of palettes were rated for visual difference by 20 participants. The colour difference between the palettes was predicted using two algorithms, each based on one of six colour-difference formulae. The best performance (r² = 0.86 and STRESS = 16.9) was obtained using the minimum colour-difference algorithm (MICDM) using the CIEDE2000 equation with a lightness weighing of 2. There was some evidence that the order (or arrangement) of the colours in the palettes was a factor affecting the visual colour differences although the MICDM algorithm does not take order into account. Application of this algorithm is intended for digital design workflows where colour palettes are generated automatically using machine learning and for comparing palettes obtained from psychophysical studies to explore, for example, the effect of culture, age, or gender on colour associations.     

黑色着色剂在湿法涂层中的应用研究

采用含黑色着色剂的涂层浆对尼龙6织物进行湿法涂层,通过测定着色剂在涂层浆中的稳定性及着色剂对涂层织物的着色性和色牢度等性能,研究了黑色着色剂种类、着色剂复配比例及用量、分散剂种类及用量对湿法涂层性能的影响。试验结果表明:炭黑301和中性染料S-RR在湿法涂层中的应用性能较好,并对其进行复配研究,确定中性染料S-RR和炭黑301的复配比例为3∶1,用量为8g;分散剂为TS100,用量为1.0g。     

Modelling of chromatic contrast for retrieval of wallpaper images

Colour remains one of the key factors in presenting an object and, consequently, has been widely applied in retrieval of images based on their visual contents. However, a colour appearance changes with the change of viewing surroundings, the phenomenon that has not been paid attention yet while performing colour‐based image retrieval. To comprehend this effect, in this article, a chromatic contrast model, CAMcc, is developed for the application of retrieval of colour intensive images, cementing the gap that most of existing colour models lack to fill by taking simultaneous colour contrast into account. Subsequently, the model is applied to the retrieval task on a collection of museum wallpapers of colour‐rich images. In comparison with current popular colour models including CIECAM02, HSI and RGB, with respect to both foreground and background colours, CAMcc appears to outperform the others with retrieved results being closer to query images. In addition, CAMcc focuses more on foreground colours, especially by maintaining the balance between both foreground and background colours, while the rest of existing models take on dominant colours that are perceived the most, usually background tones. Significantly, the contribution of the investigation lies in not only the improvement of the accuracy of colour‐based image retrieval but also the development of colour contrast model that warrants an important place in colour and computer vision theory, leading to deciphering the insight of this age‐old topic of chromatic contrast in colour science. © 2014 Wiley Periodicals, Inc. Col Res Appl, 40, 361–373, 2015