The theory of color, the method of determining the relationship of color does not address the actual factors influence the appearance of the food itself. Of the sensory attributes of food, those related to appearance are the most susceptible to objective measurement.
Color attributes related to the wavelength distribution of light.
Geometric attributes related to the special distribution. Of these two, color is by far the most important so far as foods go. The most frequent use of food color measurements is as objective indices of food quality. The initial concept that must be stressed is that color specification of a material is simply the specification of a point of three-dimensional space. This three-dimensional space, whether visual or mathematical, has become known as a color solid.