| Title: | Colorimetric Sensing of Volatile Organic Compounds Produced from Heated Cooking Oils |
| Author(s): | Duffy E; Cauven E; Morrin A; |
| Address: | "INSIGHT SFI Research Centre for Data Analytics, National Centre for Sensor Research, School of Chemical Sciences, Dublin City University, Glasnevin, Dublin 9, Ireland. School of Natural Science, Fontys University of Applied Sciences, Romdom 1, 5612AP Eindhoven, The Netherlands" |
| ISSN/ISBN: | 2470-1343 (Electronic) 2470-1343 (Linking) |
| Abstract: | "Measurement of cooking-associated air pollution indoors is an integral part of exposure monitoring and human health risk assessment. There is a need for easy to use, fast, and economical detection systems to quantify the various emissions from different sources in the home. Addressing this challenge, a colorimetric sensor array (CSA) is reported as a new method to characterize volatile organic compounds produced from cooking, a major contributor to indoor air pollution. The sensor array is composed of pH indicators and aniline dyes from classical spot tests, which enabled molecular recognition of a variety of aldehydes, ketones, and carboxylic acids as demonstrated by hierarchical clustering and principal component analyses. To demonstrate the concept, these CSAs were employed for differentiation of emissions from heated cooking oils (sunflower, rapeseed, olive, and groundnut oils). Sensor results were validated by gas chromatography-mass spectrometry analysis, highlighting the potential of the sensor array for evaluating cooking emissions as a source of indoor air pollution" |
| Notes: | "PubMed-not-MEDLINEDuffy, Emer Cauven, Emme Morrin, Aoife eng 2021/03/30 ACS Omega. 2021 Mar 8; 6(11):7394-7401. doi: 10.1021/acsomega.0c05667. eCollection 2021 Mar 23" |
