Studies on the Coloring Materials for Artificial Sake (I) On the variation in Chromaticity and the Hue of Synthetic Dyes, Caramel and Melanin

Masanori YAMASITA; Juniti MINAMI; Yosiki NISIWAKI; Shotaro KAMEDA; Kazuo DOHI; Takasi KAMADA; Junji KOBAYASI; Kei KATO; Tatuo FUNAUTI

doi:10.3358/shokueishi.2.3_27

Studies on the Coloring Materials for Artificial Sake

(I) On the variation in Chromaticity and the Hue of Synthetic Dyes, Caramel and Melanin

Masanori YAMASITA, Juniti MINAMI, Yosiki NISIWAKI, Shotaro KAMEDA, Kazuo DOHI, Takasi KAMADA, Junji KOBAYASI, Kei KATO, Tatuo FUNAUTI

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JOURNAL FREE ACCESS

1961 Volume 2 Issue 3 Pages 27-40

DOI https://doi.org/10.3358/shokueishi.2.3_27

[Correction] J. Food Hyg. Soc. Jpn Vol.2 No.4 (1961) pp.104e-104e

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Abstract

We studied on the availavility to artificial Sake of such natural dyes as caramel and melanin as well as synthetic ones and carried out some experiments on their stability and how to use.

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