Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

Su Yeon Kim, Jinglei Li, Na Ri Lim, Bo Sik Kang, Hyun Jin Park

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51 Citations (Scopus)


The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid reactive substances (TBARS), pentanal, hexanal, or heptanal associated with WOF by partial least square regression (PLSR). For the TBARS model, the coefficient of determination (rp2) was 0.9997 in the prediction range of 0.28-0.69 mg/kg. In each of the models for pentanal, hexanal, and heptanal, all rp2 were higher than 0.960 in the range of 0.58-2.10 mg/kg, 5.50-11.69 mg/kg, and 0.09-0.16 mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.

Original languageEnglish
Pages (from-to)440-447
Number of pages8
JournalFood Chemistry
Publication statusPublished - 2016 Nov 15

Bibliographical note

Funding Information:
This research was supported by a grant from School of Life Sciences and Biotechnology for BK21PLUS, Korea University and by Institute of Biomedical Science & Food Safety, Korea University .

Publisher Copyright:
© 2016 Elsevier Ltd.

Copyright 2017 Elsevier B.V., All rights reserved.


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ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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