Abstract
Colour is one of the major attributes that affect the consumer's perception. This paper presents a study regarding coloring properties of the natural, nontoxic dye extracted from fresh fruits of bilberries (Vaccinum myrtillus). Colours were measured in CIELAB system using a standard white specimen. The samples were different regarding their dye concentration. Experiments comprising more samples sets used three different illuminators. The hue, luminosity, and saturation are discussed. The phenomenon of dichroism was also studied.
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