Preparation, characterization, and application of Pd-SnO sensors as an electronic nose in peruvian wine classification and its comparison with chromatographic techniques

• Autores: Paredes-Doig A.L., Sun-Kou M.D.R., Picasso-Escobar G., Doig-Camino E., Rosa-Toro A.L.
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Consejo Nacional de Ciencia Tecnología e Innovación
• Repositorio: CONCYTEC-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.concytec.gob.pe:20.500.12390/2783
• Enlace del recurso: https://hdl.handle.net/20.500.12390/2783; https://doi.org/10.15446/rev.colomb.quim.v47n1.63070
• Nivel de acceso: acceso abierto
• Materia: Peruvian wine; Electronic nose; Gas sensor; Palladium; http://purl.org/pe-repo/ocde/ford#2.07.04

SnO-based sensors doped with palladium (0, 1, 3, 5 and 7%) were prepared by the wet impregnation method. To characterize them, the techniques ofinfrared spectroscopy with Fourier transform (FTIR), adsorption and desorption of N2 (BET), XRD, scanning electron microscopy (SEM), and X-ray dispersive energy (EDX) spectroscopy were used. The sensors were evaluated with ethanol to form, together with two commercial sensors, an electronic nose (E-nose) that could detect volatile aroma components in Peruvian wines. The results were interpreted through principal component analysis (PCA) to find a technique that complemented the information collected by gas chromatography (GC) and liquid chromatography (HPLC), and by comparing the PCAs obtained from GC, and HPLC with those resulting from E-nose. It was found that the latter classified the samples better. It was possible to differentiate both wines from the same grape and from a different strain, and to detect adulterated wines, which contributes to the wine industry in controlling its production to improve the quality of this drink for the consumer. © 2018, Universidad Nacional de Colombia. All rights reserved.