AS Aula 3 Olho & Corantes - Feito

Análise Sensorial (Sensory Analysis) 16/03/2023
ANÁLISE SENSORIAL
AULA/LESSON T/P Nº 3
Sumário/Summary:
Parte teórica: Sistema visual humano. Abordagem à cor nos alimentos - compostos
químicos responsáveis. Corantes alimentares.
Theoretical part: Human vision system. Characterization and approach to colour in
food – chemical compounds involved. Food colourants.
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Do you want to eat?
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Do you want to eat?
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Colour in food choice
• From birth, nature teaches us to make judgements

on our environment based in large measure on
color. As such, it plays a key role in food choice
by influencing taste thresholds, sweetness
perception, food preference, pleasantness, and
acceptability.
Clydesdale FM. Color as a factor in food choice. Crit Rev Food Sci Nutr.
1993;33(1):83-101. doi: 10.1080/10408399309527614. PMID: 8424857.
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• Colour is potentially the most important sensory

property in the food and beverages industry. Food
colour gives consumers an almost immediate
impression about the freshness, flavour and quality
of a product. This affects a consumers decision to
purchase that product or select something that
looks more appealing.
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Why colour is important?

• Colour itself is important to our life in
many ways. For food in particular,
colour and appearance means quality.
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Exercício cores/alimentos
Exercise about colours / foods
• Branco (White)
• Castanho (Brown)
• Vermelho (Red)
• Amarelo (Yellow)
• Verde (Green)
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Exercício sobre a cor dos alimentos

• Branco: leite, iogurte, alho, couve flor, queijo,
queijo fresco, requeijão, açúcar, farinha, arroz, sal.
• Castanho: chocolate, café, castanha, cacau,
mousse de chocolate, cereais de chocolate, pão
de alfarroba, pão de malte.
• Vermelho: morango, maçã, cereja, carne fresca,
amora, framboesa, tomate, pimento.
• Amarelo: banana, limão, batata frita, batata doce,
milho, maçã, pipocas.
• Verde: alface, bróculos, ervilha, pepino, couve,
feijão verde, maçã, figos, kiwi.
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Exercise about colour of foods

• White: milk, yogurt, garlic, cauliflower, cheese,
fresh cheese, curd, sugar, flour, rice, salt.
• Brown: chocolate, coffee, chestnut, cocoa,
chocolate mousse, chocolate cereal, carob bread,
malt bread.
• Red: strawberry, apple, cherry, fresh meat,
blackberry, raspberry, tomato, pepper.
• Yellow: banana, lemon, potato chips, sweet
potatoes, corn, apple, popcorn.
• Green: lettuce, broccoli, pea, cucumber, kale,
green beans, apple, figs, kiwi.
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Os 5 sentidos / the 5 senses

• Os órgãos dos sentidos do ser humano captam cerca
de 87% de suas perceções pela visão, 9% pela
audição e os 4% restantes por meio do olfato, do
paladar e do tato.
• A perceção da cor não se refere apenas à habilidade
do homem em distinguir a luz de diferentes
comprimentos de onda. A cor é o resultado produzido
no cérebro pelo estímulo recebido quando a energia
radiante penetra nos olhos, permitindo a distinção do
verde, do azul, do vermelho e de outras cores
(ANGELUCCI, 1988).
ANGELUCCI, E. Corantes para alimentos: legislação brasileira. In: CORANTES para alimentos.
Campinas: ITAL, 1988. p.1-15.
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Os 5 sentidos / the 5 senses

• The sense organs of the human being capture about
87% of their perceptions by sight, 9% by hearing and
the remaining 4% by smell, taste and touch.
• Colour perception does not refer only to man's ability
to distinguish light from different wavelengths. Colour
is the result produced in the brain by the stimulus
received when radiant energy penetrates the eyes,
allowing the distinction of green, blue, red, and other
colors(ANGELUCCI, 1988).
ANGELUCCI, E. Corantes para alimentos: legislação brasileira. In: CORANTES para alimentos.
Campinas: ITAL, 1988. p.1-15.
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A COR
• A cor afecta cada momento da nossa vida…
• A cor é uma das características sensoriais mais

importantes para a aceitabilidade do consumidor.
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https://jenndavid.com/colors-that-influence-food-sales-infographic/
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Alteração da cor dos alimentos

Change in colour of food
Fe+3
Fe+2
(férrico) = castanho
(ferroso) = vermelho
ferric iron (brown)
ferrous state = red
Astaxantina (ligada a proteínas) Astaxantina (livre, forma corada)

Astaxanthin (protein bound) Astaxanthin (free, colourful) 15
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A LUZ
• O olho humano só é sensível a alguns

comprimentos de onda (zona do Visível)
• A cada cor corresponde um determinado

comprimento de onda de luz visível
A luz e a cor são indissociáveis!!!
(Flor e Cor
Walfran Guedes)
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Sistema Visual Humano
bastonetes
retina
cones vermelho
verde
azul
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Visual perception
• Visual perception is the ability to interpret

information and surroundings from the effects of
visible light reaching the eye. The resulting
perception is also known as eyesight, sight, or
vision (adjectival form: visual, optical, or ocular).
The various physiological components involved in
vision are referred to collectively as the visual
system, and are the focus of much research in
psychology, cognitive science, neuroscience, and
molecular biology.
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Ganglion Horizontal
Cells Cells
Bipolar
Cells Rod Cone
Light
Light
Amacrine
Cells
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Retina Optic Nerve
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How can we see?
• The act of seeing starts when the lens of the eye

focuses an image of its surroundings onto a light-
sensitive membrane in the back of the eye, called
the retina. The retina is actually part of the brain
that is isolated to serve as a transducer for the
conversion of patterns of light into neuronal
signals. The lens of the eye focuses light on the
photoreceptive cells of the retina, which detect the
photons of light and respond by producing neural
impulses. These signals are processed in a
hierarchical fashion by different parts of the brain,
from the retina upstream to central ganglia in the
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SENSAÇÃO VS. PERCEPÇÃO
Quantas letras “F” existem no texto em baixo?
How many “F” letters do we have in this small

text?
FINISHED FILES ARE THE RE

SULT OF YEARS OF SCIENTI
FIC STUDY COMBINED WITH
THE EXPERIENCE OF YEARS...
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SISTEMA DE IDENTIFICAÇÃO DE CORES PARA DALTÓNICOS

IDENTIFICATION SYSTEM FOR COLORBLIND PEOPLE
Para saber mais sobre este projecto:

http://www.coloradd.net
Autor: Designer Miguel Neiva
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SISTEMA DE IDENTIFICAÇÃO DE CORES PARA

DALTÓNICOS
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Color blindness
• There are three main kinds of color blindness,

based on photopigment defects in the
three different kinds of cones that respond to blue,
green, and red light.
• Red-green color blindness is the most common,
followed by blue-yellow color blindness.
• A complete absence of color vision —total color
blindness – is rare.
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Who gets color blindness?

• As many as 8 percent of men and 0.5 percent of women with
Northern European ancestry have the common form of red-
green color blindness.
• Men are much more likely to be colorblind than women
because the genes responsible for the most common,
inherited color blindness are on the X chromosome. Males
only have one X chromosome, while females have two X
chromosomes. In females, a functional gene on only one of
the X chromosomes is enough to compensate for the loss on
the other. This kind of inheritance pattern is called X-linked,
and primarily affects males. Inherited color blindness can be
present at birth, begin in childhood, or not appear until the
adult years.
https://nei.nih.gov/health/color_blindness/facts_about
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SISTEMA DE IDENTIFICAÇÃO DE CORES PARA

DALTÓNICOS
Aplicações:
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Aditivo alimentar – definição legal
Segundo o Regulamento (CE) Nº 1333/2008 do Parlamento Europeu e

do Conselho de 16 de Dezembro de 2008, aditivo alimentar define-se
como
“qualquer substância não consumida habitualmente como género

alimentício em si mesma e habitualmente não utilizada como
ingrediente característico dos géneros alimentícios, com ou sem valor
nutritivo, e cuja adição intencional aos géneros alimentícios, com um
objetivo tecnológico na fase de fabrico, transformação, preparação,
tratamento, embalagem, transporte ou armazenagem, tenha por efeito,
ou possa legitimamente considerar-se como tendo por efeito, que ela
própria ou os seus derivados se tornem direta ou indiretamente um
componente desses géneros alimentícios”.
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What are food additives?
• A food additive is defined as:

Any substance not normally consumed as a food
in itself and not normally used as a characteristic
ingredient of food, whether or not it has nutritive
value.
So basically, a food additive is something that doesn’t

normally occur in the food we eat — it has to be
added… hence the name.
Food additives can be derived from plants, animals,
or minerals, or they can be synthetic.
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Food additives
• Food additives are substances added to food to maintain or

improve its safety, freshness, taste, texture, or appearance.
• Food additives need to be checked for potential harmful effects
on human health before they can be used.
• The Joint FAO/WHO Expert Committee on Food Additives
(JECFA), is the international body responsible for evaluating
the safety of food additives.
• Only food additives that have been evaluated and deemed safe
by JECFA, on the basis of which maximum use levels have
been established by the Codex Alimentarius Commission, can
be used in foods that are traded internationally.
Some additives have been used for centuries; for example, preserving
food by pickling (with vinegar), salting, as with bacon, or using sulfur
dioxide as with wines.
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E-numbers
• E-numbers are codes for food additives that
have been assessed for use within the
European Union (the "E" prefix stands for
"Europe").
• They are commonly found on food labels

throughout the European Union.
• Safety assessment and approval are the

responsibility of the European Food Safety
Authority (EFSA).
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Food additives
Different food additives can do different jobs:
•Some help food stay fresher for longer; they are called preservatives.
•Some are flavour enhancers, which means that they make the food taste
better.
•Colours make the food look more attractive.

•Antioxidants are used to stop fat and oil in foods from going off quickly.
•Thickeners can alter the thickness and feel of the food.
•Humectants are used in bakery products to keep bread and cakes from
becoming dry and stale too quickly.
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Food additives
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Food additives
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Classificação de alguns aditivos alimentares (Reg. nº 1333/2008)

Classification of some food additives (Reg. No. 1333/2008)
Corantes
E 100 – 199
- Intensificam ou conferem cor aos alimentos.
Conservantes
E 200 – 299 Substâncias que prolongam a durabilidade dos alimentos, protegendo-os contra a deterioração
provocada por microrganismos (ex. ácido sórbico - E200, sorbato de potássio - E202).
Antioxidantes e reguladores de acidez
E 300 – 399 - Substâncias que prolongam a durabilidade dos alimentos protegendo-os contra a oxidação, tal
como a rancidez e as alterações de cor (ex. ácido ascórbico/Vitamina C – E300 e ác. Cítrico –
E330).
Emulsionantes, estabilizadores, espessantes e gelificantes
E 400 – E499 - Servem para dar estabilidade, consistência e boa apresentação (ex. pectina – E440 , goma de
alfarroba – E410 e alginato de sódio – E401).
Reguladores de acidez
E 500 - 599
- Alteram ou controlam o pH dos alimentos.
Edulcorantes
E 950 – 969 - Substâncias utilizadas para conferir um sabor doce aos alimentos (ex. sorbitol – E420,
acesulfame-K – E950, aspartame – E951, glicosídeos de esteviol – E960).
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Food additives
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Corantes Naturais de/em Alimentos
CORANTE ALIMENTAR
substância que confere,

intensifica ou restaura a cor
de um alimento.
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Corante alimentar – definição legal

Segundo o Regulamento (CE) Nº 1333/2008, os
corantes alimentares podem ser usados para
“Restituir a aparência original aos géneros alimentícios
cuja coloração tenha sido afetada pela transformação,
armazenagem, embalagem e distribuição,
circunstância que pode ter prejudicado a sua aceitação
visual; Tornar o género alimentício visualmente mais
atrativo; Conferir cor a um género alimentício dela
desprovido”.
Segundo as normas europeias, o uso de corantes alimentares deve

respeitar sempre a condição de não induzir em erro o consumidor. Por
exemplo, o uso de corantes não deve dar a ideia de que o produto alimentar
contém ingredientes que efetivamente não estão presentes.
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Corante alimentar – definição legal

According to Regulation No. 1333/2008, food
colouring can be used to “Restitute the appearance of
foodstuff when its colour was changed by processing,
packaging and distribution, which may have impaired
its visual change; Make the food visually more
attractive; To give color to a food that is devoid of it.”
According to European standards, the use of food coloring must always

respect the condition that the consumer is not misled. For example, the use
of dyes should not give the impression that the food product contains
ingredients that are not actually present.
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Corantes Naturais de/em Alimentos
Color additives give the red tint to your fruit

punch and the green hue to your mint-flavored
toothpaste. They are dyes, pigments, or other
substances that can impart color when added or
applied to a food, drug, cosmetic, or the human
body.
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm
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• Food coloring, or color additive, is any dye, pigment or

substance that imparts color when it is added to food or
drink.
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Why do we need to use Food Addtitives?
• Color additives are used in foods for many reasons

including:
• offset color loss due to exposure to light, air,
temperature extremes, moisture and storage
conditions
• correct natural variations in color
• enhance colors that occur naturally
• provide color to colorless and "fun" foods
• without color additives, colas wouldn't be brown,
margarine wouldn't be yellow and mint ice cream
wouldn't be green. Color additives are recognized as
an important part of practically all foods we eat.
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The E-numbers controversy

• In casual language in many European countries, "E
number" is used as a pejorative term for artificial food
additives, and products may promote themselves as
"free of E numbers" even though most of the natural
ingredients contain components that also have an E
number such as vitamin C (E300) or lycopene
(E160d).
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Exemplos de corantes naturais…
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Corantes
Naturais (de origem natural)

Natural origin
E num. Corante Fontes principais Cor associada

E 160 Carotenos Frutas, vegetais, Amarelo-vermelho
animais, fungos intenso
E 140 Clorofilas e clorofilinas Vegetais Verde – Verde
brilhante
E 163 Antocianinas Flores e Azul, roxo, Lilás
hortofrutícolas
E 162 Betalaínas (Betanina) Beterraba Lilás
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Some carotenoids…
O que distingue o alfa-caroteno do beta-caroteno?

A posição da dupla ligação no anel benzénico terminal. 47
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Examples of carotenoid occurance in plant products
Carotenes Occour in
Alpha-carotene Carrot, lemon, water melon
Beta-carotene Banana, mango, papaya, pumpkin, water
melon, red pepper, carrot, spinach
Lycopene Tomato, blood oranges, red grapefruit
Xanthophylls
Capsanthin Red pepper
Violaxanthin Orange juice (isomerizes to auroxanthin on
storage)
Lutein Spinach, egg yolk
Zeaxanthin Red pepper
Adapted from: Hutchings J.B., 1994. Food colour and appearance. Chapman & Hall. p. 377.
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Antocianinas / anthocyanins
Antocianidinas - aglíconas Catião Antocianinas – ligadas a açúcares

flavilium
Fontes: uvas tintas, cereja,

ameixa, framboesa, morango,
amora, maçã vermelha, pêssego,
groselha preta e vermelha,
mirtilo, repolho roxo, rabanete,...
(palavras gregas anthos, flor e kianos, azul) 49
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Natural Colorants
Mioglobina
Clorofila/Chlorophyll
Myoglobin
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WHERE DO FOOD COLOURS COME FROM?
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WHY DO MANUFACTURERS USE FOOD COLOUR ADDITIVES?
• Manufacturers use colour additives to cover up an

absence of natural colour (e.g. in margarine), offset
colour loss due to light/air/temperature exposure,
and give the product “added value.”
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Important definitions
• Maximum usage level = Highest level of a food
additive permitted in foodstuff to achieve an
intended technological effect.
• Quantum satis = no maximum level is specified
for the additive in question. However, the
additive shall be used in accordance with good
manufacturing practice, at a level not higher than
necessary to achieve the intended purpose and
provided that it does not mislead the consumer
(Article 2(8) of Directive 95/2/EC).
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WHAT ARE THE HEALTH PROBLEMS WITH

FOOD COLOUR ADDITIVES?
There are some potential problems with food dyes,

specifically:
• Carcinogenicity – leading to cancer development
• Genotoxicity – leading to mutations or damaging
chromosomes
• Neurotoxicity – leading to the damage of nerve
tissue
While some studies show that certain dyes aren’t
themselves strong carcinogens, there may be a
synergistic effect. Thus, various food dyes in a single
processed food could lead to more potent
carcinogenicity.
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SO, “NATURAL” IS OK, RIGHT?
Well, that depends. Some “natural” food additives are

likely just fine.
In the case of dehydrated beets, for instance, it’s
probably not a big deal.
With beta-carotene, the worst that’ll probably happen
is you turning orange from over-consumption.
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• Other “natural” food additives might be more

problematic. For example:
• Annatto extract – a carotenoid extracted from a
tropical tree seed (Bixa orellana), often added to
cheese. Has been implicated in IgE
mediated allergic reactions.
• Cochineal extract or carmine is a red dye made
from crushed cochineal beetle. It’s now listed on
the ingredient label as cochineal extract or carmine
(before 2009 it didn’t need to be). 70,000 beetles
may be killed to produce one pound of this red dye.
Has been implicated in IgE mediated allergies.
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Cochonilha
inseto Dactylopius coccus Costa
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• Caramel colour – this makes cola brown and beer

gold. Caramel colour is the most commonly
consumed food colouring ingredient in the world.
It’s produced by heating carbohydrates (like
fructose, dextrose, or invert sugar) with a food-
grade acid (like sulfuric, phosphoric, or citric) to
break the sugar bonds. Think of caramel colour as
burnt sugar. Negative health consequences of
caramel colour are unlikely as long as someone
doesn’t consume loads of it. There is also the
potential of an allergic reaction.
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POTENTIAL PROBLEMS
• Titanium dioxide, which makes things white (such

as your soymilk), has recently been classified by
the International Agency for Research on
Cancer (IARC) as an IARC Group 2B carcinogen
— ”possibly carcinogenic to humans”.
• Aluminum (E-173), used as an additive in a
variety of foods such as cake decorating materials,
canned seafood (including caviar), might cause
adverse effects related to reproduction,
neurological behaviour and neurological
development.
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HOW ARE ADDITIVES REGULATED?
In the European Union (EU), the Community

legislation on food additives is based on the principle
that manufacturers can use only those additives that
are explicitly permitted. Food additives in the EU may
only be permitted if:
• there is a technological need for their use,
• they do not mislead the consumer,
• they present no hazard to the health of the
consumer.
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HOW ARE ADDITIVES REGULATED?
Most food additives may only be used in limited

quantities in certain foodstuffs. If regulations don’t
specify a particular upper limit for a particular
additive, that additive must be used according to
good manufacturing practice — only as much as
necessary to achieve the desired technological effect.
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FOOD ADDITIVES AND CHILDREN
• The European Union (EU) requires that food colour

additives must have a warning label when added to
food, since they may cause adverse effects on
activity and attention in children. You’ll currently
find the following warning on the label:
“May have an adverse effect on activity and attention
in children”
• In the U.K., almost 30% of kids under 11 years old
have experienced problems with consuming food
additives. Still, food colour additives don’t seem to
provoke as many complications as other additives
(e.g., aspartame, monosodium glutamate, etc.).
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Different countries. Same products?
• In the U.K. the same food products we have in the

U.S. are coloured with different additives.
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Different countries. Same products?
• In the U.K. the same food products we have in the

U.S. are coloured with different additives.
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Anabela Rocha, 2015. A presença de corantes na alimentação de crianças e adolescentes e implicações na

saúde pública. Tese de Mestrado. Universidade de Coimbra.
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Fontes de informação sobre corantes

alimentares
• https://www.asae.gov.pt/seguranca-
alimentar/aditivos-alimentares/corantes.aspx
• Legislação:
• Decreto-Lei n.º 120/2011 de 28 de Dezembro
(ver Anexo III)
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Some references
• McCann D, et al. Food additives and hyperactive behavior in 3-

year-old and 8/9-year-old children in the community: a
randomized, double-blinded, placebo-controlled trial. Lancet.
2007;370:1560-1567.
• Randhawa S & Bahna SL. Hypersensitivity reactions to food
additives. Curr Opin Allergy Clin Immunol 2009;9:278-283.
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Our eye
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Vídeos muito úteis
• https://www.youtube.com/watch?v=YcedXDN6a88
• https://www.youtube.com/watch?v=eDIma_Ai1Rc
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Olho humano
Músculo ciliário
Esclerótica
Iris Humor Vítreo
Fóvea
Pupila Lentes do olho
Retina
Nervo Óptico
Córnea
Humor Aquoso
Ligamento de suspensão
• O olho humano é um sistema de imagem completo!
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Colin Ware. Visual thinking for design. 2008. 197p. Goreti Botelho 78
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Córnea
• A parede de fora do
olhos é formada pela
esclerótica branca,
Esclerótica rígida
• A córnea é a a porção
Córnea
transparente da
esclerótica
• 2/3 da refracção ocorre
na córnea
• A córnea serve para
proteção
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Cornea
The eye is not properly

Sclera a sphere, rather it is a
fused two-piece unit.
Cornea The smaller frontal unit,
more curved, called the
cornea is linked to the
larger unit called the
sclera.
• Cornea is for eye
protection.
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Íris e Pupila
Íris • A íris colorida controla o

tamanho da abertura
(pupila) onde entra a
luz.
Pupila
• A pupila determina a
quantidade de luz, tal
como a abertura duma
câmara.
Íris aberta Íris fechada

Pupila dilatada Pupila contraída
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Iris and Pupil
Iris
The iris regulates the

amount of light falling
Pupil
onto the retina through
control of the pupil size.
iris open iris closed

dilated pupil pupil contracted
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Lentes
Músculo
• A lente do olho é feita de
ciliário
fibras transparentes numa
Lentes
membrana.
• Mantida por ligamento de
suspensão.
• Usada pelo olho como um
Ligamento mecanismo de focagem fina;
de suspensão disponibiliza 1/3 da potência
total de refracção do olho.
Fibras
• Índice de refracção não
uniforme.
Secção de corte das lentes do olho

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The lens
Ciliary muscle
• The lens are suspended to
the ciliary body by the
Lens
suspensory ligament (Zonule
of Zinn), made up of fine
transparent fibers.
Suspension ligaments
Fibers
Lens section
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Acomodação
• Os ligamentos de suspensão
ligam a lente ao músculo ciliário.
• Quando o músculo contrai, a
lente fica mais bojuda para trás,
diminuindo a sua distância focal.
• Este processo no qual a lente
muda de forma para focar é
Músculo relaxado chamado acomodação.
Ligamentos tensos
Músculo contraído
Ligamentos frouxos
Goreti Botelho 85
85
Accommodation
Refraction in the cornea causes

the effective aperture (the entrance
pupil) to differ slightly from the
physical pupil diameter. The
entrance pupil is typically about
4 mm in diameter, although it can
relaxed muscle range from 2 mm in a brightly lit
strained ligaments place to 8 mm in the dark.
The latter value decreases slowly
with age, older people's eyes
sometimes dilate to not more than
5-6mm.
contracted muscle
relaxed ligaments
Goreti Botelho 86
86
Humor Aquoso e Humor Vítreo

• Líquidos transparentes e
gelatinosos que enchem a
cavidade do olho.
Humor Vítreo
• O humor aquoso fornece os
nutrientes para a córnea e
para as lentes do olho.
• O humor vítreo fornece a
pressão para estabilizar o
formato dos olhos, mantém
Humor aquoso o caminho da luz para a
retina e impede o
descolamento da retina.
Goreti Botelho 87
87
The aqueous humor and vitreous body
• The aqueous humor is a

clear fluid that is contained in
Vitreous body two areas: the anterior
chamber between the
cornea and the iris and
exposed area of the lens.
• The vitreous humour
provides pressure to
stabilize the eye shape,
keeps the light path to the
Aqueous humor
retina clear, and prevents
retinal detachment.
Goreti Botelho 88
88
Retina
• A Retina é o detector fotosensitivo

para o olho.
Retina • Existem dois tipos de receptores
na retina: bastonetes para o nível
de luz baixo e cones para níveis
Fovea altos de luz e pela cor.
• Localizada no centro da retina a
fovea tem uma grande
Nervo óptico concentração de cones.
• Através do nervo óptico são
enviados sinais dos receptores
para o cérebro.
Goreti Botelho 89
89
The retina
• The retina consists of a large number of photoreceptor

cells which contain particular protein molecules called
opsins. In humans, two types of opsins are involved in
conscious vision: rod opsins and cone opsins.
• Rods and cones differ in function. Rods are found
primarily in the periphery of the retina and are used to
see at low levels of light. Cones are found primarily in the
center (or fovea) of the retina.
• There are three types of cones that differ in the
wavelengths of light they absorb; they are usually called
short or blue, middle or green, and long or red. Cones
are used primarily to distinguish color and other features
of the visual world at normal levels of light.
Goreti Botelho 90
90
Colour Perception - How we see

Colour
• The way in which most of us actually see colour, is
through the sensors in the retina of our eyes called
rods and cones.
• The rods are sensitive to low light and the cones,
which require a greater intensity of light, are
sensitive to colour. The message is passed to the
optic nerve and then on to the brain.
We see colour because of the Cones in

our eyes!
Goreti Botelho 91
91
Goreti Botelho 92
92
Cones e bastonetes (Cones and rods)

Extremidade Molécula Função / Function Localização
fotorecetora Fotorecetora Localization
Photoreceptor Photoreceptor
end molecule
Bastonete = Rod Rodopsina Visão não Sobre a maior parte
Forma cilíndrica Rhodopsin cromática; visão da retina; nenhum
em condições de na fóvea. Over
pouca luz. most of the retina;
Non-chromatic none in the fovea.
vision; vision in low
light conditions.
Cone Iodopsina Visão cromática; Numerosos na

Forma cónica iodopsin acuidade visual. fóvea e mácula
Color vision; visual lútea; poucos no
acuity. resto da retina.
Numerous in the
fovea and macula
lutea; few in the
rest of the retina.
Goreti Botelho 93
93
Main differences
People who suffer colour blindness have less numbers of particular

cones than normal, so they get colours confused.
Goreti Botelho 94
94
Goreti Botelho 95
95
Goreti Botelho 96
96
Goreti Botelho 97
97
Espaço de cor do olho humano

Human eye color space
Olho humano: Cones (RGB) e Bastonetes (cegos para cor)
.20 G
.18 R
.16
fração de luz absorvida
.14
por cada cone
.12
.10
.08
.06
.04
.02 B
0
400 440 480 520 560 600 640 680 l
comprimento de onda (mm)
Goreti Botelho 98
98
Sensibilidade dos cones do olho humano

Sensitivity of the cones of the human eye
Olho humano: Cones e Bastonetes (cegos para cor)
.20
.18
m (l )
l (l )
fração de luz absorvida
.16
.14
por cada cone
.12
.10
.08
.06
.04 s (l )
.02
0
400 440 480 520 560 600 640 680 l
comprimento de onda (nm)
Goreti Botelho 99
380 nm 780 nm
99
Goreti Botelho 100
100
Outros elementos importantes
• O olho ainda apresenta, as pálpebras, as

sobrancelhas, as glândulas lacrimais, os cílios
e os músculos oculares.
• A função dos cílios ou pestanas é impedir a

entrada de poeira e o excesso da luz.
• As sobrancelhas também têm a função de…
Goreti Botelho 101
101
Other important elements…
• The eye still presents, eyelids, eyebrows,

lacrimal glands, eyelashes and the eye
muscles.
The function of the eyelashes or lashes is to

prevent the entry of dust and excess of light.
Eyebrows also have the function ...
Goreti Botelho 102
102
Formação de Controlo de
Detecção Processamento
Imagem Exposição
•Córnea •Retina •Cérebro

•lente •Bastonetes
Goreti Botelho •Cones 103
103

Human Visual System
Image Exposure
detection processing
formation control
•cornea •retine •brain

•lent •cones
Goreti Botelho •rods 104
104
Goreti Botelho 105
105
What colour is it?
• O que é a cor?
Goreti Botelho 106
106
A cor pode considerar-se sobre três aspectos

The colour can be considered under three aspects
a) como uma propriedade dos objectos que a possuem

(ex. alimentos);
a) as a property of the objects (eg. food);
b) como simples fenómeno fisico-óptico (conjunto de
radiações do espectro visível);
b) as simple physical and optical phenomena (radiation set
of the visible spectrum);
c) como uma sensação de natureza físico-psicológica
que os objectos coloridos ou a luz com certas
características, produzem num observador.
c) as a sense of physical and psychological nature that
colored objects or light with certain characteristics, produce
in an observer.
Goreti Botelho 107
107
O que é a cor branca?

What is white colour?
• É uma combinação de feixes luminosos de todos os

comprimentos de onda do espectro visível em igual
proporção.
• It is a combination of light beams of all wavelengths of
the visible spectrum in equal proportion.
Goreti Botelho 108
108
Brilho vs Mate
No caso de um objecto opaco parte da radiação

chega à sua superfície (cerca de 5% da energia
luminosa) sofre uma reflexão especular ou
interfásica, ou seja, é devolvida intacta. Se a
superfície é lisa, esta fracção de luz incidente
reflecte-se numa só direcção dando origem ao
fenómeno que denominamos brilho; pelo
contrário, nas superfícies rugosas, a luz
incidente é reflectida em todas as direcções,
então diz-se que esta cor é mate.
Goreti Botelho 109
109
Brightness vs Matt
In the case of an opaque object part of the

radiation reaches the surface (about 5% of light
energy) undergoes specular reflection or
interphase, or is returned intact. If the surface is
smooth, the fraction of incident light is reflected in
one direction giving rise to the phenomenon we
call brightness; On the contrary, the rough
surfaces, the incident light is reflected in all
directions, then it is said that this color is matt.
Goreti Botelho 110
110
COR
• A cor de uma substância deve-se, em geral, à

absorção selectiva das radiações visíveis que
sobre ela incidem;
• A cor não é uma característica da substância;
• A cor é essencialmente um conceito subjectivo
próprio do ser humano e consiste na interpretação
que o sistema sensorial e o cérebro atribuem aos
diferentes comprimentos de onda da luz recebida
ao interpretarem os estímulos nervosos
provocados pela absorção dos fotões da radiação
electromagnética com comprimento de onda
compreendido entre cerca de 380 e 780 nm.
Goreti Botelho 111
111
COLOR
• The color of a substance derive, in general, from

the selective absorption of visible radiation to which
it is focused;
• The color is not a characteristic of the substance;
• The color is essentially a subjective concept for
human beings and interpretation that constitutes
the sensory system and the brain attach to different
wavelengths of light received by interpreting the
nerve stimulation caused by absorption of photons
of electromagnetic radiation with a wavelength
between about 380 and 700 nm.
Goreti Botelho 112
112
COR
• A percepção das cores não é um processo
meramente visual, mas sim psico-social;
• The perception of colour is not a purely visual
process but psychosocial;
• A cor é algo que se vê com os olhos e se

interpreta com o cérebro, é o resultado da
interação da luz com os materiais ou alimentos.
• Color is something you see with your eyes and
plays with the brain, is the result of the interaction
of light with materials or food.
Goreti Botelho 113
113
Livro de interesse / Interesting book
There is a close relationship between

colors and our feelings since it is not
only a matter of preferences, but it is
projected further towards a universal
experience where colors are rooted in
our language and our beliefs.
Goreti Botelho 114
114
Slides for interesting students…
Goreti Botelho 115
115
The Spectrum of Symbolism: Colour

Meanings Around the World
• As food companies become more global, it can be

beneficial to understand the cross-cultural
meanings of colours.
• Como as empresas do setor alimentar estão cada

vez mais globais, pode ser benéfico entender os
significados interculturais das cores.
Goreti Botelho 116
116
The Spectrum of Symbolism: Color

• In general, blue is considered the safest color
choice around the world, since it has many positive
associations.
• In North America and Europe, blue represents
trust, security, and authority, and is considered to
be soothing and peaceful. However, it can also
represent depression, loneliness, and sadness
(hence having “the blues”).
Goreti Botelho 117
117

• In general, blue is considered the safest color
choice around the world, since it has many positive
associations. In North America and Europe, blue
represents trust, security, and authority, and is
considered to be soothing and peaceful. However,
it can also represent depression, loneliness, and
sadness (hence having “the blues”).
• Blue eye-shaped amulets, believed to protect against the evil
eye, are common sights in Turkey, Greece, Iran,
Afghanistan, and Albania. In Eastern cultures, blue
symbolizes immortality, while in the Ukraine, it denotes good
health. In Hinduism, blue is strongly associated with Krishna,
who embodies love and divine joy.
Goreti Botelho 118
118

• In Western cultures, green represents luck, nature,
freshness, spring, environmental awareness,
wealth, inexperience, and jealousy (the “green-
eyed monster”). Of course, green is an emblematic
color for Ireland, which earned its sobriquet “The
Emerald Isle” from its lush green landscapes.
• In Indonesia, green has traditionally been forbidden, whereas
in Mexico, it’s a national color that stands for independence.
In the Middle East, green represents fertility, luck, and wealth,
and it’s considered the traditional color of Islam. In Eastern
cultures, green symbolizes youth, fertility, and new life, but it
can also mean infidelity.
Goreti Botelho 119
119

• In Western cultures, green represents luck, nature,
freshness, spring, environmental awareness,
wealth, inexperience, and jealousy (the “green-
eyed monster”). Of course, green is an emblematic
color for Ireland, which earned its sobriquet “The
Emerald Isle” from its lush green landscapes.
• In Indonesia, green has traditionally been forbidden, whereas
in Mexico, it’s a national color that stands for independence.
In the Middle East, green represents fertility, luck, and wealth,
and it’s considered the traditional color of Islam. In Eastern
cultures, green symbolizes youth, fertility, and new life, but it
can also mean infidelity.
Goreti Botelho 120
120

• Red symbolizes excitement, energy, passion,
action, love, and danger in Western cultures. It’s
also associated with communism and revolution in
countries like Russia. In Asian cultures, red is a
very important color — it symbolizes good luck, joy,
prosperity, celebration, happiness, and a long life.
• In India, red is associated with purity, sensuality, and
spirituality. On the other hand, some countries in Africa
associate red with death, and in Nigeria, it represents
aggression and vitality. It’s considered a lucky charm in
Egypt, and symbolizes good fortune and courage in Iran.
Goreti Botelho 121
121

• In Western cultures, yellow is associated with
happiness, cheeriness, optimism, warmth (as the
color of sunlight), joy, and hope, as well as caution
and cowardice. In Germany, yellow represents
envy, but in Egypt, it conveys happiness and good
fortune.
• Orange represents autumn, harvest, warmth, and visibility in
Western cultures. In Hinduism, saffron (a soft orange color) is
considered auspicious and sacred. In the Netherlands,
orange is the color of the Dutch Royal family, while it also
represents sexuality and fertility in Colombia. In Eastern
cultures, orange symbolizes love, happiness, humility, and
good health. Buddhist monks’ robes are often orange.
Goreti Botelho 122
122

• WHITE
• In Western cultures, white symbolizes purity, elegance,
peace, and cleanliness; brides traditionally wear white
dresses at their weddings. But in China, Korea, and some
other Asian countries, white represents death,
mourning=grief, and bad luck, and is traditionally worn at
funerals. In Peru, white is associated with angels. good
health, and time.
• BLACK
• In many cultures, black symbolizes sophistication and
formality, but it also represents death, evil, mourning, magic,
illness, bad luck, and mystery. In the Middle East, black can
represent both rebirth and mourning. In Africa, it symbolizes
age, maturity, and masculinity.
Goreti Botelho 123
123

AS Aula 3 Olho & Corantes - Feito

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Análise Sensorial (Sensory Analysis) 16/03/2023

Do you want to eat?

Do you want to eat?

Colour in food choice

• From birth, nature teaches us to make judgements

• Colour is potentially the most important sensory

Why colour is important?

Exercício sobre a cor dos alimentos

Exercise about colour of foods

Os 5 sentidos / the 5 senses

Os 5 sentidos / the 5 senses

• A cor afecta cada momento da nossa vida…

• A cor é uma das características sensoriais mais

Alteração da cor dos alimentos

Astaxantina (ligada a proteínas) Astaxantina (livre, forma corada)

• O olho humano só é sensível a alguns

• A cada cor corresponde um determinado

A luz e a cor são indissociáveis!!!

Sistema Visual Humano

• Visual perception is the ability to interpret

How can we see?

• The act of seeing starts when the lens of the eye

SENSAÇÃO VS. PERCEPÇÃO

Quantas letras “F” existem no texto em baixo?

How many “F” letters do we have in this small

FINISHED FILES ARE THE RE

SISTEMA DE IDENTIFICAÇÃO DE CORES PARA DALTÓNICOS

Para saber mais sobre este projecto:

Autor: Designer Miguel Neiva

SISTEMA DE IDENTIFICAÇÃO DE CORES PARA

• There are three main kinds of color blindness,

Who gets color blindness?

SISTEMA DE IDENTIFICAÇÃO DE CORES PARA

Aditivo alimentar – definição legal

Segundo o Regulamento (CE) Nº 1333/2008 do Parlamento Europeu e

“qualquer substância não consumida habitualmente como género

What are food additives?

• A food additive is defined as:

So basically, a food additive is something that doesn’t

• Food additives are substances added to food to maintain or

• They are commonly found on food labels

• Safety assessment and approval are the

•Colours make the food look more attractive.

Classificação de alguns aditivos alimentares (Reg. nº 1333/2008)

Corantes Naturais de/em Alimentos

substância que confere,

Corante alimentar – definição legal

Segundo as normas europeias, o uso de corantes alimentares deve

Corante alimentar – definição legal

According to European standards, the use of food coloring must always

Corantes Naturais de/em Alimentos

Color additives give the red tint to your fruit

• Food coloring, or color additive, is any dye, pigment or

Why do we need to use Food Addtitives?

• Color additives are used in foods for many reasons

The E-numbers controversy

Exemplos de corantes naturais…

Naturais (de origem natural)

E num. Corante Fontes principais Cor associada

O que distingue o alfa-caroteno do beta-caroteno?

Examples of carotenoid occurance in plant products

Zeaxanthin Red pepper