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Moderately pigmented yolks were diluted with pigment-free yolks to provide a wide range of samples with which to compare standard beta carotene equivalents with excitation purity and luminous reflectance values obtained with a reflectance calorimeter. Pigmented yolks were also mixed with a white diluent for reflectance colorimetric comparisons. Correlation coefficients of beta carotene equivalents with excitation purity and luminous reflectance values were +0.906 and −0.874, respectively. The regression line for luminous reflectance was linear and for excitation purity was curvilinear. The white diluent (1:l ratio) resulted in significant reduction of the tendency of excitation purity to plateau for deeply pigmented yolks.

BOBWHITE QUAIL EGGS were pickled in five different egg pickling solutions to test consumer acceptability of pickled quail eggs. A seven-point hedonic scale for acceptability, excellent (+3) to terrible (–3), was used to evaluate the eggs. Four different groups were used for a total of 129 panelists. Quail eggs from all five recipes were generally well accepted by the taste panelists. 70% or more scored eggs from three recipes as excellent, very good or good: “Kansas Spicy” (74%), “Sweet and Sour” (71%) and “Dill Egg” (71%). The data indicate that pickled quail eggs are an acceptable market product.