Virtual sensor array consisting of a single sensor element with variable affinity: An application for analysis of fish freshness

•A concept of virtual sensor array is described.•The array consists of a single chemosensitive element with electrically controlled affinity.•The virtual sensor array was realized on the basis of electrochemical chemotransistor.•Ionic liquid provided electrical connection between chemosensitive mate...

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Bibliographic Details
Published in:Sensors and actuators. B, Chemical Chemical, 2017-03, Vol.241, p.652-657
Main Authors: Efremenko, Yulia, Mirsky, Vladimir M.
Format: Article
Language:English
Subjects:
Actuators
Affinity
Arrays
Chemical sensor
Chemotransistor
Conducting polymer
Conductometric sensor
Electrodes
Fish
Fish freshness
Freshness
Ionic liquids
Monitoring
Polymers
Quantitative analysis
Sensor arrays
Sensors
Silver chloride
Virtual sensors
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Summary:•A concept of virtual sensor array is described.•The array consists of a single chemosensitive element with electrically controlled affinity.•The virtual sensor array was realized on the basis of electrochemical chemotransistor.•Ionic liquid provided electrical connection between chemosensitive material and reference electrode.•The sensor array was applied for monitoring of fish headspace during its degradation. Recently reported concept of electrical control of sensor affinity was applied for formation of a virtual sensor array based on the single sensing element. Affinity properties of this element were modulated by electrically controlled conversion of chemosensitive material between its different redox states possessing different affinity. The sensor was realized on the basis of electrochemical chemotransistor in which a low temperature ionic liquid containing chloride was used to connect the chemosensitive material to the Ag/AgCl reference electrode. The concept of virtual array was proved by its application for monitoring of fish headspace. Using three characteristics of the sensor response measured at three different redox states of the same sensor material, we have obtained signals from a virtual sensor array consisting of nine chemosensitive elements. The sensor displays systematic changes of its nine signals during fish degradation and allows us to make quantitative analysis of its freshness defined as the time after the catch. The level of detection is far below the level of organoleptic detection.
ISSN:0925-4005
1873-3077
DOI:10.1016/j.snb.2016.10.126