Detection of Methyl Salicylate in Black Tea Using a Quartz Crystal Microbalance Sensor

被引：15

作者：

Sharma, Prolay ^{[1
]}

Tudu, Bipan ^{[1
]}

Bhuyan, Lakshi Prasad ^{[2
]}

Tamuly, Pradip ^{[2
]}

Bhattacharyya, Nabarun ^{[3
,4
]}

Bandyopadhyay, Rajib ^{[1
,4
]}

机构：

[1] Jadavpur Univ, Dept Instrumentat & Elect Engn, Kolkata 700098, India

[2] Tea Res Assoc, Tocklai Expt Stn, Jorhat 785008, Assam, India

[3] Ctr Dev Adv Comp, Kolkata 700091, India

[4] ITMO Univ, Lab Artificial Sensory Syst, St Petersburg 197101, Russia

来源：

IEEE SENSORS JOURNAL | 2016年 / 16卷 / 13期

关键词：

Black tea; maltodextrin; gas chromatography mass spectrometry; methyl salicylate; quartz crystal microbalance; VOLATILE COMPONENTS; ELECTRONIC NOSE; QUALITY;

D O I：

10.1109/JSEN.2016.2564978

中图分类号：

TM [电工技术]; TN [电子技术、通信技术];

学科分类号：

0808 ; 0809 ;

摘要：

Methyl salicylate plays an important role in the constitution of black tea aroma. This paper presents a quartz crystal microbalance (QCM) sensor to detect methyl salicylate from the black tea aroma. The sensor is developed using maltodextrin (MDEX). Methyl salicylate is an organic ester, naturally produced by many species of plants. It is used as a fragrance, in foods and beverages, and in ointments. Extensive experiments have been carried out with MDEX-coated QCM sensor and it is observed that the sensor offers better sensitivity for the methyl salicylate in comparison with other important constituents of black tea like linalool, geraniol, linalool oxide, and trans-2-hexenal. Experiments with 32 Darjeeling orthodox black tea samples have been carried out with the developed sensor, which offers 0.982 correlation between the responses of the developed sensor and the concentrations obtained through the reference instrumental technique, i.e., gas chromatography mass spectrometry.

引用

页码：5160 / 5166

页数：7

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