The three major aspects of food acceptance are color, flavor, and texture. Many colorimetrists believe that color is the most important because if a product does not look right, a consumer may never get to judge the other two aspects.
Color judgments data back to antiquity because of the obvious impact of colored scenes and objects in history. The psychological importance of color led to the development of many visual systems of characterizing color. With the development of the sciences of physics and electronics, it became possible to develop instrumentation to duplicate the color responses of the human eye.