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SENSORY PERCEPTION: FLAVOUR AND ODOR

by Dr. Marli Botha Sensory perception of a foodstuff includes appearance, odour, flavour, taste and texture attributes. Flavour consists of taste and odour and thereby involves gustatory and olfactory responses. Different regions of the tongue detect different taste sensations, such as the tip of the tongue recognizes sweet taste while the back detects bitterness. Odour,...

WHICH CAME FIRST: ORANGE THE COLOR OR ORANGE THE FRUIT?

by Dr. Marli Botha There are very few pure colour names like black, white, red, blue, green or brown; most of the hundreds of words we use for colours come from things such as fruit, flowers, precious stones and other objects, for example cerise, turquoise, indigo, violet, amber… The citrus definitely got named first. The earliest...