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Naphthyl End‐Capped Terthiophene‐Based Chemiresistive Sensors for Biogenic Amine Detection and Meat Spoilage Monitoring
Author(s) -
Liu Quan,
Mukherjee Somnath,
Huang Rongrong,
Liu Ke,
Liu Taihong,
Liu Kaiqiang,
Miao Rong,
Peng Haonan,
Fang Yu
Publication year - 2019
Publication title -
chemistry – an asian journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.18
H-Index - 106
eISSN - 1861-471X
pISSN - 1861-4728
DOI - 10.1002/asia.201900622
Subject(s) - trimethylamine , terthiophene , meat spoilage , tryptamine , chemistry , tyramine , biogenic amine , food spoilage , detection limit , amine gas treating , chromatography , organic chemistry , biochemistry , molecule , neurotransmitter , biology , receptor , bacteria , genetics
A reliable and sensitive detection of biogenic amines (BAs) is essential to ensure food safety and maintain public health. In this study, two naphthyl end‐capped terthiophene derivatives, namely, 5‐(naphthalen‐1‐yl)‐2,2′:5′,2′′‐terthiophene ( NA‐3T ) and 5,5′′‐di(naphthalen‐1‐yl)‐2,2′:5′,2′′‐terthiophene ( NA‐3T‐NA ), were employed to develop chemiresistive sensors for detecting gaseous BAs. In contrast to NA‐3T , the NA‐3T‐NA ‐based sensor showed a higher sensitivity for trimethylamine (TMA) with an experimental detection limit lower than 22 ppm, and for aromatic BAs, including dopamine, histamine, tryptamine, and tyramine. Additionally, the recovery time for TMA was found to be shorter than 23 s. In addition, both sensors were successfully used for an in situ evaluation of meat freshness by monitoring the concentration of relevant volatile BAs. The difference in the sensing performances of the two chemiresistive sensors was tentatively ascribed to different packing structures of the derivatives and the adlayer structures of the films developed with the compounds.