Colorimetric sensor array

Colorimetric sensor array (CSA)

What is the CSA(Colorimetric sensor array)?

CSA technique is a promising analytical tool based on strong chemical interactions between a sensor and analytes, including Brønsted–Lowry acid–base, hydrogen bonding, dipolar, and π-π interactions, rather than week interactions, including van der Waals and physical adsorption, on which E-nose is exclusively based. In addition, the CSA technique successfully discriminated complex food matrices in beverage such as beers and green teas. CSA-based methods have also shown potential for recognizing changes in the volatile compositions of food, stuffs, such as those in vinegar during fermentation, and in fish, pork, and cooked chicken during storage.

Comparison between GC-based methods and sensor based methods

GC-based method are the commonly used techniques, but component by component analysis has important limitations and must be conducted by a skilled operator, the operations are also cumbersome and time-consuming.

Sensor based methods may overcome these limitations These are advantageous for discrimination of similar complex mixtures because they are faster, ezsier to use, and less costly compared to conventional analytical methods.


    • Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array. FOOD CHEM. 240, 808-816 (2018)

    • Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array. FOOD CHEM. 211, 440-447 (2016)