The RBO differed in their colors. Significant different were found between L*, a* and b* values of RBO (P < 0.05). Roasting and steaming could reduce the lightness of RBO and all of the heating methods could reduce the b* value of RBO (P < 0.05). However, there are no color standards for cold-pressed RBO and the L*, a* and b* measurement could thus be used for color classification.