Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies

Graboski, Adriana Márcia; Galvagni, Elisiane; Manzoli, Alexandra; Shimizu, Flávio M.; Zakrzevski, Claudio Augusto; Weschenfelder, Thiago André; Steffens, Juliana; Steffens, Clarice

doi:10.1016/j.foodres.2018.07.011

Cited by 20 publications

(10 citation statements)

References 19 publications

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“…The distinct electrical response is obtained through the surface modification with ultrathin films, a sensitive layer. Conductive polymers, such as polyaniline (PANI), have been used as a sensitive layer in liquid and gas sensors because of the high sensitivity, stability, reversibility, short response time, ease of synthesis, and low cost. − Carbon-based nanomaterials such as graphene oxide (GO) and multi-walled carbon nanotube (MWCNT) have also been widely employed to improve the performance, conductivity, and mechanical and thermal properties of sensitive layers. − Moreover, PANI conjugation with MWCNTs and/or GO significantly enhances the electrocatalytic activity of the resultant electrode, with faster electron transfer and effective carrier collection.…”

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confidence: 99%

Electronic Nose Based on Carbon Nanocomposite Sensors for Clove Essential Oil Detection

et al. 2020

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This work describes the development of an electronic nose (e-nose) based on carbon nanocomposites to detect clove essential oil (CEO), eugenol (EUG), and eugenyl acetate (EUG.ACET). Our e-nose system comprises an array of six sensing units modified with nanocomposites of poly(aniline), graphene oxide, and multiwalled carbon nanotubes doped with different acids, dodecyl benzene sulfonic acid, camphorsulfonic acid, and hydrochloric acid. The e-nose presented an excellent analytical performance to the detected analytes (CEO, EUG, and EUG.ACET) with high sensitivity and reversibility. The limit of detection was lower than 1.045 ppb, with response time (<13.26 s) and recovery time (<106.29 s) and low hysteresis. Information visualization methods (PCA and IDMAP) demonstrated that the e-nose was efficient to discriminate the different concentrations of analyte volatile oil compounds. PM-IRRAS measurements suggest that the doping mechanism of molecular architectures is composed of a change in the oscillation energy of the characteristic dipoles and changes in the molecular orientation dipoles CC and CO at 1615 and 1740 cm −1 , respectively. The experimental results indicate that our e-nose system is promising for a rapid analysis method to monitor the quality of essential oils.

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confidence: 99%

Electronic Nose Based on Carbon Nanocomposite Sensors for Clove Essential Oil Detection

et al. 2020

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“…A HCl-doped PANI electronic nose system’s potential effectiveness was proven in detecting and distinguishing several aromas, and it showed the best sensitivity towards grapes (112%) [ 171 ]. In another study, an electronic nose with PANI-layered gold-interdigitated microelectrodes (IDEs) was also able to analyse artificial aromas found in gummy candies by detecting aromas with concentrations as low as 900 ppb, as it had good reversibility (97.6%) [ 172 , 173 ]. Another similar study in situ involved the polymerisation of PANI onto a graphite-interdigitated electrode to monitor the release of aromas (apple, strawberry, and grape) from gummy candies.…”

Section: Applications Of Pani In the Food Industrymentioning

confidence: 99%

Emerging Applications of Versatile Polyaniline-Based Polymers in the Food Industry

2022

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Intrinsically conducting polymers (ICPs) have been widely studied in various applications, such as sensors, tissue engineering, drug delivery, and semiconductors. Specifically, polyaniline (PANI) stands out in food industry applications due to its advantageous reversible redox properties, electrical conductivity, and simple modification. The rising concerns about food safety and security have encouraged the development of PANI as an antioxidant, antimicrobial agent, food freshness indicator, and electronic nose. At the same time, it plays an important role in food safety control to ensure the quality of food. This study reviews the emerging applications of PANI in the food industry. It has been found that the versatile applications of PANI allow the advancement of modern active and intelligent food packaging and better food quality monitoring systems.

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“…To the best of our knowledge, the e‐nose system has not been used to discriminate between different artificial strawberry aromas. Moreover, in previous studies, it was mainly conducted to discriminate between different types of artificial aromas (Ballen et al, 2019; Galvagni et al, 2020; Graboski, Ballen, et al, 2018; Graboski, Galvagni, et al, 2018; Tiggemann et al, 2016), classify fruit grades (Baietto & Wilson, 2015), predict fruit quality (Xing et al, 2018), and detect mechanical damage in strawberries (Cao et al, 2022; Rao et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

Feltes,

Ballen,

Soares

et al. 2023

J Food Process Engineering

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An electronic nose containing an array of gas sensors with interdigitated electrodes coated with nanocomposites based on polyaniline (Pani) combined with carboxylated multiwalled carbon nanotubes doped with different acids was used to discriminate artificial strawberry aromas. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate if the electronic nose was able to distinguish between different strawberry aromas. In addition, a nonlinear projection of the interactive document map technique (IDMAP) was applied to evaluate the distinction ability of the gas sensor array. The sensing layers showed tubular characteristics for Pani/MWCNT_COOH morphology and the group's representative doped state. The main and most common compound identified by gas chromatography in strawberry aromas was ethyl butyrate. The gas sensors showed high sensitivity (>6.55 mV/ppm), low limit of detection (LD <0.31 ppm), limit of quantification (LQ <5.43 ppm), short response time (<63 s) and recovery time (<10.15 s) for different artificial strawberry aromas. The results demonstrate that the electronic nose could differentiate among the artificial strawberry aromas. The volatile profile of strawberry aromas was distinguished into distinct groups using both LDA and PCA analysis. The use of IDMAP permitted the identification of the major contributors to the distinguishing ability of gas sensors with a high silhouette coefficient (0.91). The sensor array was efficient at aroma discrimination, demonstrating excellent potential for food analysis in industrial applications.Practical applicationsThe distinction between natural and artificial flavors has significantly shrunk as volatile chemical technology has advanced. Historically, it was difficult to industrially replicate natural aromas. Identification and analysis of aromas are challenging tasks. Targeted aroma compounds are frequently present in low concentrations (parts per million), which makes it very challenging to identify them. The electronic nose system is a promising new analytical method that can quickly and accurately, without pre‐treating the sample, detect and identify the full information of aroma compounds in real time. It is generally accepted as a nondestructive, affordable, and portable method with high feasibility, speed, and ease of use. For qualitative differentiation and distinguishing, PCA, LDA, and IDMAP methods were also used.

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Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies

Cited by 20 publications

References 19 publications

Electronic Nose Based on Carbon Nanocomposite Sensors for Clove Essential Oil Detection

Electronic Nose Based on Carbon Nanocomposite Sensors for Clove Essential Oil Detection

Emerging Applications of Versatile Polyaniline-Based Polymers in the Food Industry

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

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