Add a Pinch of Salt to Taste…

Given its importance, it is not surprising that through evolution we have developed a system to detect the presence of salt, a system that is incorporated into the sense of taste


The Fifth Taste

There is a new flavour in the kitchen: the umami, named by the Japanese scientist Kikunae Ikeda when he discobered a new teste different from the four basics already known: sour, sweet, salty and bitter.


Three pigments III: Carotenoids

Carotenoids belong to a group of pigments that are responsible for the yellow and orange hues in many flowers, fruits and vegetables, as well as for the red hue in tomatoes.