A study of vegetable oil modified QCM sensor to detect β-pinene in Indian cardamom

A quartz crystal microbalance (QCM) sensor was developed in this study with the vegetable oil from olive (OLV-QCM) to detect an important volatile organic compound, beta-pinene in Indian cardamom. Hydrophobic vegetable oil from olive, which contains oleic acid and omega-9, a monounsaturated fatty acid was found to be suitable for binding beta-pinene through non-covalent bonds. The fabricated QCM sensor coating was examined with the field emission scanning electron microscope (FESEM) and Fourier-transform infrared spectroscopy (FTIR) to determine its surface morphology and chemical compositions. The sensitivity, reproducibility, repeatability, and reusability were studied for the developed sensor. Notably, the sensor was observed to be highly selective towards beta-pinene as compared to the other volatile components present in cardamom. The limit of detection (LOD) and limit of quantitation (LOQ) parameters were determined as 5.57 mg L-1 and 18.57 mg L-1, respectively. Moreover, the adsorption isotherm models of the sensor were studied to validate the physical adsorption affinity towards beta-pinene applying Langmuir, Freundlich, and Langmuir-Freundlich isotherm models. The sensor showed a correlation factor of 0.99 with the peak area percentage of gas chromatography-mass spectrometry (GC-MS) analysis for beta-pinene in cardamom samples. The sensor was prepared with natural vegetable oil, unlike health hazard chemicals. In addition to this, the low-cost, easy fabrication process ensured the suitability of the sensor for practical deployment.

Automated summary

A quartz crystal microbalance (QCM) sensor using olive oil was developed to detect beta-pinene in Indian cardamom, showing high selectivity, low cost, and easy fabrication process.