Gas Sensors Modified with Zeolite Y for Assessing Wine Aroma Compounds

The present work develops a MOS-based e-nose with sensors modified with zeolite Y. For this purpose, the following SnO2 doped with Pd and/or Pt have been prepared: M1 ((0.25 Pd/0.75 Pt)/SnO2), M2 ((0.50 Pd/0.50 Pt)/SnO2), M3 ((0.75 Pd/0.25 Pt)/SnO2), Pd/SnO2, and Pt/SnO2, at the total concentrations of the noble metals of 0.1% and 0.2% for use in gas sensors and be part of the electronic nose. Then, the sensors were assembled with the oxides using the screen printing method. Different electronic noses of four sensors were prepared by combining tin oxides doped with palladium and/or platinum and zeolite Y. The physicochemical characterization of oxides using FRX, FTIR, sorption of N2, and RAMAN has been performed. Measurements for the detection of wine volatile compounds such as ethanol, methanol, 1-phenyl ethanol, propionic acid, and acetic acid were carried out with these sensors located in a gas chamber and using a program that includes the Labview software, which serves to automate the sensing process. It was found that the sensors modified with zeolite were the ones that in general had higher detections of volatile compounds and PCAs showed positive correlations only for ethanol and the mixture of ethanol at 12% and methanol at 3%. This is related to better detection of these sensors.

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Synthesis and characterization of combinatorial libraries of semiconductor gas sensors.

MRS Proceedings ◽

10.1557/proc-804-jj9.14 ◽

2003 ◽

Vol 804 ◽

Author(s):

M. A. Aronova ◽

K. S. Chang ◽

I. Takeuchi ◽

H. Jabs ◽

D. Westerheim ◽

...

Keyword(s):

Gas Sensors ◽

Pulsed Laser ◽

Combinatorial Libraries ◽

High Sensitivity ◽

Pulsed Laser Ablation ◽

Electronic Noses ◽

Sensitivity And Selectivity ◽

Semiconductor Gas Sensors ◽

Array Geometry

ABSTRACTWe have fabricated thin-film combinatorial gas sensor libraries based on doped semiconducting SnO2 thin films. The utility of combinatorial libraries is two-fold: one is to search and optimize the compositions for high sensitivity and selectivity of gases, and the other is to make use of the natural array geometry of the libraries with different sensor elements for electronic noses. Combinatorial pulsed-laser ablation was used to deposit compositionally varying arrays of sensor elements onto a pre-patterned device electrode configuration. Using a multiplexing electronics, we have demonstrated detection of chloroform, formaldehyde, and benzene gases at concentrations down to 12.5 ppm through pattern recognition of signals from the arrays of sensors.

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Natural sparkling guava wine: volatile and physicochemical characterization

Ciência Rural ◽

10.1590/0103-8478cr20151509 ◽

2017 ◽

Vol 47 (9) ◽

Cited By ~ 2

Author(s):

Silvana Maria Michelin Bertagnolli ◽

Gabrieli Bernardi ◽

Jossiê Zamperetti Donadel ◽

Aline de Oliveira Fogaça ◽

Roger Wagner ◽

...

Keyword(s):

Volatile Compounds ◽

Butyl Acetate ◽

Solid Phase ◽

Physicochemical Characterization ◽

Physicochemical Characteristics ◽

Tropical Fruit ◽

Fruit Species ◽

Ethyl Octanoate ◽

Phenethyl Acetate

ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols (10), terpenes (9), ketones (3), and acids (3). Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E)-β-damascenone, (E)-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E)-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

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Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes

European Food Research and Technology ◽

10.1007/s00217-020-03618-5 ◽

2020 ◽

Author(s):

Monika Cioch-Skoneczny ◽

Paweł Satora ◽

Szymon Skoneczny ◽

Krystian Klimczak

Keyword(s):

Volatile Compounds ◽

Amino Nitrogen ◽

Physicochemical Characterization ◽

Cold Climate ◽

Raw Material ◽

Sensory Profile ◽

Total Extract ◽

Organoleptic Evaluation ◽

Indigenous Yeasts

Abstract The aim of the study was the physicochemical characterization of wines produced using indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold climate grapes. Saccharomyces cerevisiae MH020215 and Nakawazaea ishiwadae MG971259 yeast strains were used in this study. The musts obtained from white and red grapes of Johanniter and regent varieties were used as a fermentation raw material. In the produced wines, content of ethyl alcohol, total extract, sugars, free amino nitrogen was analyzed, along with determination of total and volatile acidity and volatile compounds profile. Additionally, organoleptic evaluation was performed. Wines obtained with native S. cerevisiae MH020215 strains were characterized with more favorable enological properties. Synthesis of desirable volatile compounds, especially esters, contributed to the creation of desirable aromatic profile of those wines. Moreover, those beverages contained higher levels of carbonyl compounds (especially acetaldehyde) and lower methanol content. Wines obtained using N. ishiwadae MG971259 cultures were represented by high total acidity level and substantial fusel alcohol content (mainly butanol, propanol), which resulted in an unfavorable sensory profile of the product.

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Physicochemical Characterization of Nanocomposite Based on Recycled Expanded Polystyrene Reinforced with Clay: Application as Methanol Fuel Cell Membrane

Modern Environmental Science and Engineering ◽

10.15341/mese(2333-2581)/04.02.2016/011 ◽

2016 ◽

Vol 2 (04) ◽

pp. 279-287

Author(s):

Mbarek Stouri ◽

Imene Bekri-Abbes ◽

Ezzeddine Srasra

Keyword(s):

Fuel Cell ◽

Cell Membrane ◽

Physicochemical Characterization ◽

Expanded Polystyrene ◽

Methanol Fuel Cell

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Optimization and Physicochemical Characterization of Chitosan and Chitosan Nanoparticles Extracted from the Crayfish Procambarus clarkii Wastes

Journal of Shellfish Research ◽

10.2983/035.038.0220 ◽

2019 ◽

Vol 38 (2) ◽

pp. 385 ◽

Cited By ~ 3

Author(s):

Marwa M. El-Naggar ◽

Wael S. I. Abou-Elmagd ◽

Ashraf Suloma ◽

Hamza A. El-Shabaka ◽

Magdy T. Khalil ◽

...

Keyword(s):

Procambarus Clarkii ◽

Chitosan Nanoparticles ◽

Physicochemical Characterization

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Morpho-anatomical, histological, phytochemical and physicochemical characterization of Dicliptera bupleuroies Nees

Pakistan Journal of Botany ◽

10.30848/pjb2021-3(23) ◽

2020 ◽

Vol 53 (3) ◽

Author(s):

Shehla Akbar ◽

Saiqa Ishtiaq

Keyword(s):

Physicochemical Characterization

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Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

Sciences des Aliments ◽

10.3166/sda.20.331-346 ◽

2000 ◽

Vol 20 (3) ◽

pp. 331-346 ◽

Cited By ~ 16

Author(s):

Ana Escudero ◽

Monique Charpentier ◽

Patrick Etievant

Keyword(s):

Wine Aroma

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Physicochemical Characterization of Solid Dispersions of Cefdinir with PVP K-30 and PEG 4000

International Journal of Pharmaceutical Sciences and Nanotechnology ◽

10.37285/ijpsn.2010.3.2.8 ◽

2010 ◽

Vol 3 (2) ◽

pp. 948-956

Author(s):

Kumar P ◽

S Kumar ◽

A Kumar ◽

M Chander

Keyword(s):

Solid Dispersions ◽

Physicochemical Characterization ◽

Drug Carriers ◽

Dissolution Properties ◽

Rate Of Dissolution ◽

Peg 4000 ◽

Release Studies ◽

Crystalline Nature ◽

Physical Mixtures

The purpose of this study was to prepare and characterize solid dispersions of the antibacterial agent Cefdinir with PEG 4000 and PVP K-30 with a view to improve its dissolution properties. Investigations of the properties of the dispersions were performed using release studies, X-ray powder diffraction (XRD) and Fourier transform infrared (FTIR). The results obtained showed that the rate of dissolution of Cefdinir was considerably improved when formulated in solid dispersions with PVP K-30 and PEG 4000 as compared with pure drug and physical mixtures. The results from XRD studies showed the transition of crystalline nature of drug to amorphous form, while FTIR studies demonstrated the absence of drug-carriers interaction.

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