2026-05-04T08:01:38Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/92632024-06-15T00:05:19Zcom_10259_7463com_10259_5086com_10259_2604col_10259_7464
Repositorio Institucional de la Universidad de Burgos
author
Portugal Gómez, Paula
author
Domínguez Renedo, Olga
author
Alonso Lomillo, Mª Asunción
2024-06-14T08:12:56Z
2024-06-14T08:12:56Z
2023-08-01
0039-9140
http://hdl.handle.net/10259/9263
10.1016/j.talanta.2023.124583
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Ethanethiol
Wine
Amperometry
Screen-printed carbon electrodes
Headspace
Headspace detection of ethanethiol in wine by cobalt phthalocyanine modified screen-printed carbon electrodes
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/9263/1/Portugal-talanta_2023.pdf
File
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c21672f87879cc1b497c71889d9f3db0
3362094
application/pdf
Portugal-talanta_2023.pdf