Abstract
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 0.28–0.69mg/kg. In each of the models for pentanal, hexanal, and heptanal, all rp2 were higher than 0.960 in the range of 0.58–2.10mg/kg, 5.50–11.69mg/kg, and 0.09–0.16mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.
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