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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Array of Different Polyaniline-Based Sensors for Detection of Volatile Compounds in Gummy Candy

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Author(s):
Graboski, Adriana Marcia [1] ; Ballen, Sandra Cristina [1] ; Manzoli, Alexandra [1] ; Shimizu, Flavio M. [2] ; Zakrzevski, Claudio Augusto [1] ; Steffens, Juliana [1] ; Steffens, Clarice [1]
Total Authors: 7
Affiliation:
[1] Dept Food Engn, URI Campus Erechim, Av Sete Setembro 1621, BR-99709910 Erechim, RS - Brazil
[2] Univ Sao Paulo, Sao Carlos Inst Phys, POB 369, BR-13566590 Sao Carlos, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD ANALYTICAL METHODS; v. 11, n. 1, p. 77-87, JAN 2018.
Web of Science Citations: 3
Abstract

Aroma in foodstuff is considered an essential attribute since it is closely related to the consumer acceptance of foodstuffs. Electronic nose (e-nose) system is composed by an array of gas sensor and has emerged as a promising alternative for the aroma volatile compounds recognition. In this study, a lab-made e-nose system comprising of an array of different polyaniline-based sensors has been used for aroma discrimination (apple, strawberry, and grape) in gummy candy. The sensor array was comprised by interdigitated graphite electrodes, using tracing paper substrate and sensitive layer of polyaniline (Pani) obtained by in situ and interfacial synthesis deposited by the in situ adsorption polymerization of aniline and layer-by-layer (LbL) methods. The sensors were characterized in relation to humidity and the Pani-in situ/PSS LbL layer presenting the higher sensitivity, a quite interesting feature for its use as a gas sensor. It has been demonstrated that the lab-made e-nose has been highly efficient in the discrimination of different concentrations of aromas added to gummy candies with excellent sensitivity and a limit of detection in the range of parts-per-billion, so demonstrated the applicability in food matrices. (AU)

FAPESP's process: 12/15543-7 - Biosensors to detect Escherichia coli using the concept of an extended electronic tongue
Grantee:Flavio Makoto Shimizu
Support Opportunities: Scholarships in Brazil - Post-Doctoral