Color in strawberry products

The most important factor in changing the kinetics of the degradation of color in strawberry products is temperature. The preserver can alter this factor to a limited degree in his choice of manufacturing and storage procedures. The rate of color deterioration increases in proportion to the log of the temperature. Figure 2 shows the relationship graphically. 

Effects of Carbohydrates and Other Factors On Color Loss in Strawberry Products... 

Food colorants play an important role in quality perception. Color is often the first notable characteristic of a food and it influences the expectations of consumers buying the product and also influences food handlers who make quality-related decisions, for example, during visual inspections." More specifically, color predetermines our expectations and perceptions of flavor and taste. " Color is interrelated with flavor intensity (detection threshold), with sweetness and salinity sensations, and also with our susceptibilities to and preferences for products. For example, consumers perceived a strongly red-colored strawberry-flavored drink to be sweeter than a less colored version, and yellow was associated with lemon and pink with grapefruit, but by reversing the colors, flavor perception changed." If food color is not appealing, consumers will not enjoy the flavor and texture of the food. ... 

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