Colored fabrics (1. LF UK, NT)

Compounds that affect the color of food are called coloring substances. (Color is a visual sensation, dye is a colored substance).

Origin
Primary substances: Secondary substances: Synthetic substances:
 * Natural component of food;
 * natural component of other materials (microorganisms, algae, higher plants), use as additives.
 * Enzyme reactions (enzyme browning reactions);
 * chemical reactions (reactive dyes).
 * Use as additives.

When evaluating the organoleptic properties of food, we can notice color defects.

Natural dyes
Notable groups:
 * Tetrapyrrole dyes - vegetable, animal
 * Heme dyes, chlorophyll dyes
 * Betalain dyes' - vegetable
 * Betacyanins
 * Betaxanthins
 * Flavonoid dyes' - vegetable
 * Anthocyanins
 * Anthoxanthins
 * Phenolic and quinoid dyes' - vegetable, animal
 * Phenols
 * Quinones
 * Carotenoid dyes - vegetable, animal
 * Carotenes
 * Xanthophylls

Links

 * Tetrapyrrole dyes
 * Chlorophyll pigments
 * Betalain dyes
 * Flavonoid dyes‎
 * Anthoxanthins‎
 * Chinoid dyes]
 * Carotene dyes