A gas sensor array based on peptide modified gold nanoparticles deposited onto 20. MHz quartz crystal microbalances has been realized. Glutathione and its constituting aminoacids and dipeptides have been used as ligands. A great increase in sensitivity (2 orders of magnitude) was achieved using gold nanoparticles versus monolayer modified QCMs. The sensors have been charachterised in terms of sensitivity for hexane, water, trimethylammine and ethanol. Highest sensitivity was found for water. The ability to discriminate typical food aromas as cis-3-hexenol, isopentylacetate, ethylacetate, and terpinen-4-ol dissolved in different solvents was studied using a gas sensor array constituted by gold nanoparticles modified with the glutathione peptides, thioglycolic acid and an heptapeptide. The array was found able to discriminate the food aromas, the response being dependent on the polarity of the solvent used. Tests on real olive oil samples gave a satisfactory separation among samples having defects versus non defected samples demonstrating that this approach has high potential for the development of gas sensor arrays to be used in real samples. © 2012 Elsevier B.V.

Compagnone, D., Fusella, G., Del Carlo, M., Pittia, P., Martinelli, E., Tortora, L., et al. (2013). Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas. BIOSENSORS & BIOELECTRONICS, 42(1), 618-625 [10.1016/j.bios.2012.10.096].

Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas

TORTORA, LUCA;
2013

Abstract

A gas sensor array based on peptide modified gold nanoparticles deposited onto 20. MHz quartz crystal microbalances has been realized. Glutathione and its constituting aminoacids and dipeptides have been used as ligands. A great increase in sensitivity (2 orders of magnitude) was achieved using gold nanoparticles versus monolayer modified QCMs. The sensors have been charachterised in terms of sensitivity for hexane, water, trimethylammine and ethanol. Highest sensitivity was found for water. The ability to discriminate typical food aromas as cis-3-hexenol, isopentylacetate, ethylacetate, and terpinen-4-ol dissolved in different solvents was studied using a gas sensor array constituted by gold nanoparticles modified with the glutathione peptides, thioglycolic acid and an heptapeptide. The array was found able to discriminate the food aromas, the response being dependent on the polarity of the solvent used. Tests on real olive oil samples gave a satisfactory separation among samples having defects versus non defected samples demonstrating that this approach has high potential for the development of gas sensor arrays to be used in real samples. © 2012 Elsevier B.V.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11590/313070
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