On the Colour of Shoyu (Soy sauce)(Expressed by the C.I.E. Trichromatic Specification)
1953 Volume 48 Issue 12 Pages 474-470
Details
1953 Volume 48 Issue 12 Pages 474-470
Colour of various Shôyu was measured by Beckman spectroprotometer and Hardy's selfrecording spectrophotomer in the region of visible spectrum ranging from 400mμ to 740mμ and determined by the C. I. E. Colour system.
Following results were obtained by this experiment:
1, Colour of Shôyu was composed with Dominant wave length (λD), Excitation purity (Pe) and Luminous transmittance (Y) in the C.I.E. Colour system. These values differ slightly in accordance with kind and manufacturing method of Shôyu.
2, Dilution of ShOyu by water causes the variation of colour.
3. Blackened Shôyu by long storage has larger values of excitation value than non -blackened Shôyu and as the result of variation of these threse values it seems to be blackened.
4. Caramel for ShOyu has the characteaistic value of Dominant wave length, Excitation value and Luminous transmittance.
