Two ideas, proposed by Thomas Young and James Clerk Maxwell, form the foundations of colour science: (i) three types of retinal receptors encode light under daytime conditions, and (ii) colour matching experiments establish the critical spectral properties of this encoding. Experimental quantification of these ideas is used in international colour standards. However, for many years, the field did not reach consensus on the spectral properties of the biological substrate of colour matching: the spectral sensitivity of the cone fundamentals. By combining auxiliary data (thresholds, inert pigment analyses), complex calculations, and colour matching from genetically analysed dichromats, the human cone fundamentals have now been standardized. Here, we describe a new computational method to estimate the cone fundamentals using only colour matching from the three types of dichromatic observers. We show that it is not necessary to include data from trichromatic observers in the analysis or to know the primary lights used in the matching experiments. Remarkably, it is even possible to estimate the fundamentals by combining data from experiments using different, unknown primaries. We then suggest how the new method may be applied to colour management in modern image systems.

Crossmodal correspondences, the tendency for a sensory feature / attribute in one sensory modality (either physically present or merely imagined), to be associated with a sensory feature in another sensory modality, have been studied extensively, revealing consistent patterns, such as sweet tastes being associated with pink colours and round shapes across languages. The present research explores whether such correspondences are captured by ChatGPT, a large language model developed by OpenAI. Across twelve studies, this research investigates colour/shapes-taste crossmodal correspondences in ChatGPT-3.5 and -4o, focusing on associations between shapes/colours and the five basic tastes across three languages (English, Japanese, and Spanish). Studies 1A-F examined taste-shape associations, using prompts in three languages to assess ChatGPT\'s association of round and angular shapes with the five basic tastes. The results indicated significant, consistent, associations between shape and taste, with, for example, round shapes strongly associated with sweet/umami tastes and angular shapes with bitter/salty/sour tastes. The magnitude of shape-taste matching appears to be greater in ChatGPT-4o than in ChatGPT-3.5, and ChatGPT prompted in English and Spanish than ChatGPT prompted in Japanese. Studies 2A-F focused on colour-taste correspondences, using ChatGPT to assess associations between eleven colours and the five basic tastes. The results indicated that ChatGPT-4o, but not ChatGPT-3.5, generally replicates the patterns of colour-taste correspondences that have previously been observed in human participants. Specifically, ChatGPT-4o associates sweet tastes with pink, sour with yellow, salty with white/blue, bitter with black, and umami with red across languages. However, the magnitude/similarity of shape/colour-taste matching observed in ChatGPT-4o appears to be more pronounced (i.e., having little variance, large mean difference), which does not adequately reflect the subtle nuances typically seen in human shape/colour-taste correspondences. These findings suggest that ChatGPT captures colour/shapes-taste correspondences, with language- and GPT version-specific variations, albeit with some differences when compared to previous studies involving human participants. These findings contribute valuable knowledge to the field of crossmodal correspondences, explore the possibility of generative AI that resembles human perceptual systems and cognition across languages, and provide insight into the development and evolution of generative AI systems that capture human crossmodal correspondences.

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content.

1. The objective of the present study was to examine the effect of lighting programs and light colour on ocular health variables as welfare indicators in Ross 308 broilers.2. A total of 384, male, one-d-old broiler chickens (Ross 308) were placed in a completely randomised design with a 2 × 2 factorial arrangement of lighting program (continuous or intermittent) and light colour (white and green LED light). Ross 308 broilers under restricted lighting had 18 h of light (18 L:6D), while those under intermittent lighting had cycles of 17 L:3D:1 L:3D throughout the experimental period, which lasted 42 d.3. At the end of the experiment, all eyes of birds (n = 96 birds) underwent a complete ophthalmic examination, which included the Schirmer tear test I, intraocular pressure and eye dimensions. In addition, 32 broilers (eight birds per trial groups) aged 42 d underwent ophthalmic examination to include assessment of ocular ultrasound biometry.4. Light colour had a significant influence on the mean intraocular pressure (p < 0.001). The Ross 308 broilers kept with intermittent lighting had lower eye weights (2.29 g; p < 0.05), palpebral fissure length (14.39 mm; p < 0.01), eye dorsoventral diameter (17.46 mm; p < 0.05), anteroposterior size (13.70 mm; p < 0.01) and corneal dorsoventral diameter (7.81 mm; p < 0.05) compared to those reared under restricted lighting.5. In conclusion, these values for Ross 308 broilers may be applied in poultry ophthalmology to detect early eye disease symptoms and to help the diagnosis of tear disorders that could cause economic losses and welfare issues. Intermittent lighting and green LED light may help reduce eye health problems thus contributing to improved welfare in broilers.

The antiviral and antibacterial properties of ozone gas have been utilised for air and on-site disinfection. However, excess ozone gas exposure is toxic to humans, necessitating the monitoring of exposure levels. While this has been achieved using ozone indicators, determining exposure levels at intermediate time points during exposure remains challenging owing to the current ones being capable of measuring exposure only at endpoints. Shifts in the endpoint are also difficult as the coverage ranges of the indicators are dependent on a single colour dye. The indicator that covers a wide range is desirable to treat various pathogenic microorganisms. The aim of this study was to develop a two-colour ozone indicator with a broad coverage range that does not compromise the performance of the individual dyes. Exposure levels were indicated by visible changes in colour density and phase, aiding the measurement of exposure at the endpoints and during the exposure period, thereby maintaining better safety profiles for exposed individuals. Additionally, a theoretical approach for the development of two-colour indicators has been described.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product\'s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

We investigated the influence of the medium on the perception of depicted objects and materials. Oil paintings and their reproductions in engravings were chosen because they are vastly distinctive media while having completely identical content. A total of 15 pairs were collected, consisting of 88 fragments depicting different materials, including fabric, skin, wood and metal. Besides the original condition, we created three manipulations to understand the effect of colour (a greyscale version) and contrast (equalised histograms towards both painting and engraving). We performed rating experiments on five attributes: three-dimensionality, glossiness, convincingness, smoothness and softness. An average of 25 participants finished each of the 20 online experimental sessions (five attributes X four conditions). Besides clear correlations between the two media, the differences mainly show in their means (different levels of perceived attributes) and standard deviations (perceived range). In most sessions, paintings depict a wider range than engravings. In addition, it was the histogram equalisation (global contrast) that made the most impact on perceived attributes, rather than colour removal. This suggests that engravers compensated for the lack of colour by exploiting the possibilities of local contrast.

While the shell of the land snail Cepaea nemoralis is typically classed as yellow, pink, or brown, the reality is that colour variation is continuously distributed. To further understand the origin of the continuous variation, we used crosses of C. nemoralis to compare quantitative measures of the colour with the inferred genotype of the underlying supergene locus. We also used a recently developed linkage map to find quantitative trait loci that may influence colour. The results show that the colour locus of the supergene-at around 31.385 cM on linkage group 11-is involved in determining the quantitative chromatic differences that are perceptible to human vision. We also found some evidence that variation within colour classes may be due to allelic variation at or around the supergene. There are likely other unlinked loci involved in determining colour within classes, but confirmation will require greater statistical power. Although not investigated here, environmental factors, including diet, may also impact upon variation within colour types.

Many toxic animals display bright colour patterns to warn predators about their toxicity. This sometimes leads other sympatric palatable organisms to evolve mimetic colour patterns to also evade predation. These mimics, however, are often imperfect, and it is unclear how much their colour patterns can vary away from the model before they become ineffective. In this study, we investigated how predation risk of the palatable Common Mormon butterfly (Papilio polytes) is affected by two alterations of its wing pattern that make it progressively more distinct from its model, the Common Rose (Pachliopta aristolochiae). We deployed butterfly paper models in the field, where all models displayed the same colours but had different patterns. In the first modification from the Wildtype pattern, we exchanged the position of the red and white colour patches but kept the overall pattern constant. In the second modification, we created an eyespot-like shape from the pre-existing pattern elements by moving their positions in the wing, altering the overall wing pattern. Both modifications increased attack risk from predators relative to Wildtype patterns, with the eyespot-like modification having the highest predation risk. Our results show that avian predators can distinguish between all three patterns tested, and that pattern is important in aposematic signals. Predators learn to avoid aposematic colours, not in isolation, but as part of specific patterns.

Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.