A colorimetric sensor
detects an analyte by utilizing the optical
properties of the sensor unit, such as absorption or reflection, to
generate a structural color that serves as the output signal to detect
an analyte. Detecting the refractive index of an analyte by recording
the color change of the sensor structure on its surface has several
advantages, including simple operation, low cost, suitability for
onsite analysis, and real-time detection. Colorimetric sensors have
drawn much attention owing to their rapidity, simplicity, high sensitivity
and selectivity. This Review discusses the use of colorimetric sensors
in the food industry, including their applications for detecting food
contaminants. The Review also provides insight into the scope of future
research in this area.