Data/hora: 14/06/2024 17:49:34

Biblioteca(s): | Embrapa Instrumentação.
Data corrente: | 25/11/2004
Data da última atualização: | 08/03/2010
Autoria: | BORATO, C. E.; RIUL JR. A.; FERREIRA, M.; OLIVEIRA JR. O. N.; MATTOSO, L. H. C.
Título: | Exploiting the Versatility of Taste Sensors Based on Impedance Spectroscopy
Ano de publicação: | 2004
Fonte/Imprenta: | Instrumentation Science & Technology, Monticello, v.32, n.1, p. 21-30, 2004.
Idioma: | Inglês
Conteúdo: | The versatility of sensor arrays made from nanostructured Langmuir-Blodgett (LB) and layer-by-Iayer (LBL) films is demonstrated in two ways. First, different combinations of sensing units are employed to distinguish the basic tastes, Vil. sweet, sour, bitter. and salty tastes, produced, respectively, by small concentrations (down to 0.01 g/mol) of sucrose, HCI, quinine, and NaCI solutions. The sensing units are comprised of LB and/or LBL films from serniconducting polymers, a ruthenium complex, and sulfonated lignin. Then, sensor arrays were used to identify wines from different sources, with the high distinguishing ability being demonstrated in principal component analysis (PCA) plots. Particularly important was the fact that the sensing ability does not depend on specific interactions between analytes and the film materiaIs, but a judicious choice of materiaIs is, nevertheless, required for the materiaIs to respond 1 differently to a given sample. lt is algO shown that the interaction with the analyte may affect the morphology of the nanostructured films, as indicated with scanning electron microscopy.
Palavras-Chave: | Espectroscopia; Ordem sensorial.
Categoria do assunto: | --
Registro original: | Embrapa Instrumentação (CNPDIA)
Exemplares: | CNPDIA - (8476-1) - UPC - SP - -- - PROCI-04.00029 -  - 2004.00029 - DIS