Application of modified quartz crystal sensors: Detection of isobutyl alcohol, ethyl acetate and ethylene
Keywords:
quartz crystal sensor, atomic force microscopy, detection, selectivity, sensitivity, volatile organic compoundsAbstract
Aroma volatilization is one of the very important attributes of agricultural products during ripening. Ingredients of aroma compounds experience changes over products’ different ripening stages. This paper aimed to develop a detection system based on modified quartz crystal sensors to detect volatile organic compounds (VOCs). By drop-coating on sensors’ surface, four sensors were made using quartz crystal resonators coated with four different absorbable materials: ethyl cellulose, cellulose acetate, 1,2-dioleoyl-sn-glycero-3-[phosphor-L-serine], and galactosyl ceramide. With the diversely coated sensors, three VOCs: isobutyl alcohol, ethyl acetate and ethylene were detected at ppm level. To investigate the structure influence of the coated sensing films on VOCs absorption, the topography of films was imaged in 3D using atomic force microscopy (AFM) in tap mode for qualitative analysis of gas absorption. The selectivity and sensitivity were investigated when sensors were exposed to VOCs with increasing concentrations. The results showed that the frequency shift of sensors was linear to the concentrations of all three VOCs in the range of 5–25 ppm. With values reaching over 4.5 Hz/ppm, the sensitivity of cellulose acetate coated sensor to three VOCs was similar, higher than that of sensors with other coatings. The high sensitivity of the cellulose acetate coated sensor might be due to the film’s rough surface and porous structure. The results may help further research on detection of fruits’ organic volatiles during the ripening stage. Keywords: quartz crystal sensor, atomic force microscopy, detection, selectivity, sensitivity, volatile organic compounds DOI: 10.3965/j.ijabe.20140705.008 Citation: Hou J C, Hu Y H, Guo K Q. Application of modified quartz crystal sensors: detection of isobutyl alcohol, ethyl acetate and ethylene. Int J Agric & Biol Eng, 2014; 7(5): 71-77.References
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[2] Hawari H F, Samsudin N M, Shakaff A Y M, Wahab Y, Hashim U, Zakariaa A, et al. Highly selective molecular imprinted polymer (MIP) based sensor array using interdigitated electrode (IDE) platform for detection of mango ripeness. Sensors and Actuators B: Chemical, 2013; 28(SI): 434–444.
[3] Boudhrioua N, Giampaoli P, Bonazzi C. Changes in aromatic components of banana during ripening and air-drying. Lebensmittel-wissenschaft Und-technologie- Food Science and Technology, 2003; 36(6): 633–642.
[4] Salmon B, Martin G J, Remaud G, Fourel F. Compositional and isotopic studies of fruit flavor. Part I. The banana
aroma. Flavour and Fragrance Journal, 1996; 11(6): 353–359.
[5] Golding J B, Shearer D, McGlasson W B, Wyllie S G. Relationships between respiration, ethylene, and aroma production in ripening banana. Journal of Agriculture and Food Chemistry, 1999; 47(4): 1646–1651.
[6] Macku C, Jennings W G. Production of volatiles from ripening banana. Journal of Agriculture and Food Chemistry, 1987; 35(5): 845–848.
[7] Xu X M, Cang H W, Li C Z, Zhao Z B K, Li H Y. Quartz crystal microbalance sensor array for the detection of volatile organic compounds. Talanta, 2009; 78(3): 711–716.
[8] Benedetti S, Buratti S, Spinardi A, Mannino S, Mignan I. Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life. Postharvest Biology and Technology, 2008; 47(2): 181–188.
[9] Nishimura O, Yamaguchi K, Mihara S, Shibamoto T. Volatile constituents of guava fruits (Psidium guajava L.) and canned puree. Journal of Agriculture and Food Chemistry, 1989; 37(1): 139–142.
[10] Boudhrioua N, Giampaoli P, Bonazzi C. Changes in aromatic components of banana during ripening and air-drying. LWT - Food Science and Technology, 2003; 36(6): 633–642.
[11] Edmonds T E, West T S. A quartz crystal piezoelectric device for monitoring organic gaseous pollutants. Analytica Chimica Acta, 1980; 117(6): 147– 157.
[12] Ying Z H, Jiang Y D, Du X S, Xie G Z, Yu J S, Tai H L. Polymer coated sensor array based on quartz crystal microbalance for chemical agent analysis. European Polymer Journal, 2008; 44(4): 1157–1164.
[13] Gatti E, B. Defilippi G, Predieri S, Infante R. Apricot (Prunus armeniaca L.) quality and breeding perspectives. Journal of Food, Agriculture & Environment, 2009; 7(3&4): 573–580.
[14] Escuderos M E, Sánchez S, Jiménez A. Application of a quartz crystal microbalance (QCM) system coated with chromatographic adsorbents for the detection of olive oil volatile compounds. Journal of Sensor Technology, 2011, 1(1): 1–8.
[15] Mirmohseni A, Hassanzadeh V. Application of polymer- coated quartz crystal microbalance (QCM) as a sensor for BTEX compounds vapors. Journal of Applied Polymer Science, 2001; 79(6): 1062–1066.
[16] Munoz S, Nakamoto T, Moriizumi T. Study of quartz crystal microbalance odor sensing system for apple and banana flavor. IEICE Transactions on Electronics, 2002; E85-C(6): 1291–1297.
[17] Broza Y Y, Haick H. Nanomaterial-based sensors for detection of disease by volatile organic compounds. Future Medicine, 2013; 8(5): 785–806.
[18] Huang H H, Zhou J, Chen S Y, Zeng L, Huang Y P. A highly sensitive QCM sensor coated with Ag+-ZSM-5 film for medical diagnosis. Sensors and Actuators B, 2004; 101(3): 316–321.
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Published
2014-10-30
How to Cite
Juncai, H., Yaohua, H., & Kangquan, G. (2014). Application of modified quartz crystal sensors: Detection of isobutyl alcohol, ethyl acetate and ethylene. International Journal of Agricultural and Biological Engineering, 7(5), 71–77. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1260
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Information Technology, Sensors and Control Systems
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