2026-05-04T16:27:15Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/92632024-06-15T00:05:19Zcom_10259_7463com_10259_5086com_10259_2604col_10259_7464

00925njm 22002777a 4500 dc Portugal Gómez, Paula author Domínguez Renedo, Olga author Alonso Lomillo, Mª Asunción author 2023-08-01 The formation of thiols has a notable and detrimental sensory impact, especially in the aroma of bottled wines. Their detection in wine is of great interest to avoid important economic and image losses for wineries. This work reports the study of different cobalt phthalocyanine/nanomaterials-based sensors for the headspace detection of volatile thiols. The amperometric procedure based on the use of carbon sensors simply modified with cobalt phthalocyanine showed the best performance. Under the optimum conditions of applied potential, +0.8 V, and pH of the supporting electrolyte, 2.6, this procedure shows a reproducibility of 7% (n = 5) in terms of relative standard deviation of the slopes of calibration curves built in the concentration range from 9.9 to 82.6 μg/L, a capability of detection of 12.5 μg/L and a decision limit of 6.5 μg/L (α = β = 0.05). The use of this electrocatalytic material and the headspace measurements reduce interferents, increasing the selectivity of the procedure, which allows the easy and successful quantification of ethanethiol in white and red wines. 0039-9140 http://hdl.handle.net/10259/9263 10.1016/j.talanta.2023.124583 Ethanethiol Wine Amperometry Screen-printed carbon electrodes Headspace Headspace detection of ethanethiol in wine by cobalt phthalocyanine modified screen-printed carbon electrodes