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Organic Vapor Sensors for Food Quality Assessment
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Faculty of Applied Sciences, The University of the Westof England, Frenchay Campus, Bristol B516 1QY, UK
J. Chem. Educ., 2000, 77 (3), p 338
DOI: 10.1021/ed077p338
Publication Date (Web): March 1, 2000
Abstract
The range of classes of materials from which organic vapor sensors are made is briefly reviewed, together with a simple account of the way in which they function. The use of these sensors in the assessment of food quality is exemplified by reference to citrus fruit, fish freshness, and potato tubers. Mention is made of key work in the very recent developments in the nanotechnology of materials science relevant to chemical sensing and molecular recognition.
Keywords (Audience):
General PublicKeywords (Feature):
Products of ChemistryKeywords (Subject):
Food ScienceView: Hi-Res PDF | PDF w/ Links
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- Received: August 03, 2009
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