Recently, Associate Professor Huang Xiaowei published a review paper “Fabrication and characterization of colorimetric indicator for Salmon freshness monitoring using agar/polyvinyl alcohol gel and anthocyanin from different plant sources” on International Journal of Biological Macromolecules (Q1, IF: 8.2). This research reports on the effect of natural anthocyanin structures on sensitivity responses of salmon meat freshness. Nine anthocyanins were extracted from different plants and colorimetric sensor arrays were fabricated to compare sensitivity of the different anthocyanins for amines, ammonia and indicate salmon freshness based on the release of volatiles.