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 array	Sensor name		General description	Reference
R1	W1C	Aromatic	Aromatic compounds	Toluene, 10 ppm
R2	W5S	Broad-range	Very sensitive, broad-range sensitivity, reacts on nitrogen oxides and ozone, very sensitive to the negative signal	NO2, 1 ppm
R3	W3C	Aromatic	Ammonia used as a sensor for aromatic compounds	Benzene, 10 ppm
R4	W6S	Hydrogen	Mainly hydrogen, selectively breath gases	H2, 100 ppb
R5	W5C	Arom-aliph	Alkanes, aromatic compounds, less polar compounds	Propane, 1 ppm
R6	W1S	Broad-methane	Sensitive to methane (environment) ca. 10 ppm, broad range similar to no. 8	CH4, 100 ppm
R7	W1W	Sulphur-organic	Reacts 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
R8	W2S	Broad-alcohol	Detects alcohols, partially aromatic compounds, broad range	CO, 100 ppm
R9	W2W	Sulphur-chlor	Aromatic compounds, sulphur organic compounds	H2S, 1 ppm
R10	W3S	Methane-aliph	Reacts on high concentrations >100 ppm, sometimes very selective (methane)	CH4, 10 ppm