Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 43, Issue -, Pages 112-116Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2017.08.003
Keywords
Chemical sensors; Electronic nose; Polyaniline; Aromas
Categories
Funding
- CNPq [472631/2013-6]
- CAPES
- FAPERGS
- FINEP
Ask authors/readers for more resources
The aroma quality analysis in terms of sensory properties is important to the food industry. Chemical sensors based on polyaniline (PANI) films were produced and used in a sensors array (electronic nose) to distinguish three artificial aromas: strawberry, grape and apple. The sensors were produced by in situ PANI polymerization on interdigitated graphite electrodes and doped with different acids (hydrochloric acid - HCI, camphor sulfonic acid - CSA and dodecylbenzenesulfonic acid DBSA). Morphological characterizations by field emission scanning electron microscope (FE-SEM) revealed the best superficial regularity with smaller and better distribution of particles to the HCl-doped PANI film, which exhibited highest and fastest response and best sensitivity. It was also demonstrated by principal component analysis (PCA) that the sensor array was highly efficient to distinguish artificial aromas, thereby being a promising tool for aroma quality analysis in various food industry sectors.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available