ZINC-OXIDE-BASED SEMICONDUCTOR SENSORS FOR DETECTING ACETONE AND CAPRONALDEHYDE IN THE VAPOR OF CONSOMME SOUP

被引：52
作者：
ANNO, Y
MAEKAWA, T
TAMAKI, J
ASANO, Y
HAYASHI, K
MIURA, N
YAMAZOE, N
机构：
[1] DKK CORP,RES CTR,MUSASHINO,TOKYO 180,JAPAN
[2] NICHIREI CORP,CHUO KU,TOKYO 101,JAPAN
来源：
SENSORS AND ACTUATORS B-CHEMICAL | 1995年 / 25卷 / 1-3期
关键词：
CONSOMME SOUP; GAS SENSORS; ZINC OXIDE;
D O I：
10.1016/0925-4005(95)85137-2
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
ZnO-based gas sensors have been exploited for the selective detection of acetone and capronaldehyde in the vapour of consomme soup. The sensitivity to acetone is much improved by the addition (5 wt.%) of two acidic oxides, MoO3 and WO3, the highest sensitivity being attained at 500 and 550 degrees C, respectively. These sensors show fairly good selectivity to acetone over other important flavour components, methylpyrazine, dimethyldisulfide and capronaldehyde. The promoting effects are suggested to result from changes in rate and path of the catalytic oxidation of acetone. For the detection of capronaldehyde, Gd2O3- and Er2O3-ZnO are found to show excellent sensitivities and selectivities at 300 degrees C.
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页码：623 / 627
页数：5
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