Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies. (November 2018)

• Record Type: Journal Article
• Authors: Graboski, Adriana Marcia; Galvagni, Elisiane; Manzoli, Alexandra; Shimizu, Flavio Makoto; Zakrzevski, Claudio Augusto; Weschenfelder, Thiago Andre; Steffens, Juliana; Steffens, Clarice
• Is Part Of: Food research international. Volume 113(2018)
• Page Start: 309
• Page End: 315
• Publication Date: 2018-11
• Subjects: Sensing units -- Linear discriminant analysis (LDA) -- Gold interdigitated microelectrodes -- Food matrices; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.07.011
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Aroma is closely related to the food product acceptability and an important product quality indicator. Electronic-nose (E-nose) systems are an interesting alternative to traditional methods of aroma analyses. A lab-made E-nose system equipped with an array of sensing units comprised by gold interdigitated microelectrodes (IDEs) using polyaniline (Pani) as sensitive layers deposited by the in situ and Layer-by-layer (LbL) methods was used to analyze aromas in gummy candies. Different concentrations from artificial aromas (apple, strawberry and grape), added to the gummy candies were evaluated. Our system presented 21.6 mV.ppb −1 sensitivity, ppb range detection limit, and good reversibility, around 97.6%. The sensitive layers of Pani films was adequate deposited on IDEs observed by the Attenuated Total Reflection/Fourier-transform infrared spectroscopy (ATR/FTIR). Linear Discriminant Analysis (LDA) was able to classify apple, strawberry, and grape aromas added to gummy candies using saturation potential values from the E-nose system, demonstrating its applicability in food matrices. Graphical abstract: Highlights: Pani was deposited on IDEs by in situ and Layer-by-layer (LbL) deposition methods. Different Pani sensors was made on gold interdigitated microelectrodes (IDEs). The lab-made e-nose system was able to classify the aromas in gummy candies.