Journal of Chemistry / 2019 / Article / Tab 2

Research Article

Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (M. capensis and M. paradoxus)

Table 2

Sensors and their applications in PEN3.

Number in the arraySensor nameGeneral descriptionReference

R1W1CAromaticAromatic compoundsToluene, 10 ppm
R2W5SBroad-rangeVery sensitive, broad-range sensitivity, reacts on nitrogen oxides and ozone, very sensitive to the negative signalNO2, 1 ppm
R3W3CAromaticAmmonia used as a sensor for aromatic compoundsBenzene, 10 ppm
R4W6SHydrogenMainly hydrogen, selectively breath gasesH2, 100 ppb
R5W5CArom-aliphAlkanes, aromatic compounds, less polar compoundsPropane, 1 ppm
R6W1SBroad-methaneSensitive to methane (environment) ca. 10 ppm, broad range similar to no. 8CH4, 100 ppm
R7W1WSulphur-organicReacts on sulphur compounds (H2S 0.1 ppm), otherwise sensitive to many terpenes and sulphur organic compounds, which are important for smell (limonene and pyrazine)H2S, 1 ppm
R8W2SBroad-alcoholDetects alcohols, partially aromatic compounds, broad rangeCO, 100 ppm
R9W2WSulphur-chlorAromatic compounds, sulphur organic compoundsH2S, 1 ppm
R10W3SMethane-aliphReacts on high concentrations >100 ppm, sometimes very selective (methane)CH4, 10 ppm