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Related Concept Videos

Color Vision01:24

Color Vision

Color perception begins in the retina, the light-sensitive layer at the back of the eye. Two main theories explain how colors are seen: the trichromatic theory and the opponent-process theory. The trichromatic theory, proposed by Thomas Young in 1802 and extended by Hermann von Helmholtz in 1852, suggests that color vision is based on three types of cone receptors in the retina. These cones are sensitive to different but overlapping ranges of wavelengths corresponding to red, blue, and green.

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Evaluating the Color of Chocolate Chip Cookies: Comparative Performance of Instrumental Colorimetry, Digital Image

Natalia Calderón1, Eniola Ola1, Han-Seok Seo1

  • 1Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA.

Journal of Food Science
|May 11, 2026
PubMed
Summary

Instrumental colorimetry best predicted perceived cookie color, but computer vision shows promise for accessible color analysis in resource-limited settings. Both methods offer reliable food color quantification.

Keywords:
colorcolorimetercomputer visioncookieimage analysisperceptionsensory

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Area of Science:

  • Food science and technology
  • Sensory science
  • Image analysis

Background:

  • Traditional colorimeters are often impractical for home or small-scale food production.
  • Digital image analysis and computer vision offer accessible alternatives for color measurement.

Purpose of the Study:

  • To identify the most accurate and reliable color measurement method and sampling strategy for predicting consumer-perceived cookie color.
  • To compare instrumental colorimetry, digital image analysis, and computer vision for food color quantification.

Main Methods:

  • Compared three color measurement approaches: instrumental colorimetry (HunterLab), digital image analysis (Photoshop), and computer vision (OpenCV/Python).
  • Evaluated two sampling strategies: selected-point surface locations and whole-cookie averaging.
  • Assessed concordance with 100 consumers' perceived cookie color (lightness, redness, yellowness).

Main Results:

  • Instrumental colorimetry with selected-point sampling best predicted perceived lightness and yellowness.
  • Computer vision with whole-cookie sampling provided the best predictions for perceived redness.
  • All methods differentiated cookie brands, with varying agreement to sensory perception.

Conclusions:

  • Selected-point instrumental colorimetry demonstrated the closest correlation with overall perceived cookie color.
  • Computer vision is a promising, practical alternative for food color quantification in resource-limited environments.