RT info:eu-repo/semantics/article
T1 Current state of electrochemical sensors in wine analysis for early diagnosis
A1 Domínguez Renedo, Olga
A1 Navarro Cuñado, A. Marta
A1 Meléndez Álvarez, M. Elena
A1 Alonso Lomillo, Mª Asunción
K1 Electrochemical sensors
K1 Enzymatic-modified electrodes
K1 Nanomaterials-modified electrodes
K1 Wine
K1 Diagnosis
K1 Point-of-care
K1 Química
K1 Chemistry
K1 Química física
K1 Chemistry, Physical and theoretical
K1 Salud
K1 Health
K1 Alimentos
K1 Food
AB The assurance of the quality of a wine, both from the point of view of tasting and food safety, and its compliance with current regulations have led to the development of electrochemical sensors for the analysis of several analytes during the last five years. On one hand, the content of glucose, alcohol, acetaldehyde, organic acids, phenolic compounds, sulphur dioxide, mercaptans, biogenic amines, food preservatives and some yeast can affect the stability and the organoleptic properties. On the other hand, some of them can cause harmful effects on the health of the consumer. So, early diagnosis is extremely important in wine samples. Enzymatic and non-enzymatic electrochemical sensors, which generally uses nanostructured materials or chemically modified electrodes to enhance both sensitivity and selectivity, have been reported with this aim. The ability of these types of sensors to be miniaturized and their ease of use make them ideal candidates for point-of-care devices.
PB Elsevier
SN 0165-9936
YR 2023
FD 2023
LK http://hdl.handle.net/10259/8214
UL http://hdl.handle.net/10259/8214
LA eng
NO Funding from Agencia Estatal de Investigación/Ministerio de Ciencia e Innovación (PID2020-117095RB-I00/AEI/10.13039/501100011033) .
DS Repositorio Institucional de la Universidad de Burgos
RD 04-dic-2024