“…Comparatively, this type of sensors substantially increases the S/N. Since the inception of this sensing technique, it has been widely applied to various liquid samples, such as aromatic and chlorinated hydrocarbons [7][8][9][10], ethanol [11,12], glucose and glycerol [13], acetic acid [14], and amino acids [15,16]. So far, only a few gas samples were studied at steady-state concentrations by heated annular column [9].…”