PANI sensor for monitoring the oxidative degradation of wine using cyclic voltammetry

• Published in: Food chemistry Vol. 414; p. 135740
• Main Authors: Begum, Parvin, Yang, Liu, Morozumi, Tatsuya, Sone, Teruo, Kawaguchi, Toshikazu
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.07.2023
• Subjects: Acetaldehyde - analysis; Cyclic voltammetry; Degradation of wine; Oxidation-Reduction; Oxidative Stress; Polyaniline sensor; Spectroscopy, Fourier Transform Infrared; Wine; Wine - analysis; Wine; Cyclic voltammetry; Polyaniline sensor; Degradation of wine
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135740

•Sensing electrode was PANI modified Au electrode.•Non-specific adsorption of organic compounds inhibited onto PANI electrode.•Degradation of wine components observed by PANI sensor using CV.•The Ip,a and Ep,a values shifted to a negative direction. Redox species in wine are altered by pH and some wines are easily degraded due to oxidation and sulfur dioxide (SO2) reduction. There is a need for quick, easy, simple, and economical methodologies for pH and wine-oxidized products (acetaldehyde) analysis. This study aimed to measure pH and degradation of wines that were electrochemically analyzed using polyaniline (PANI) sensor. Gas chromatography (GC) and fourier transform infrared spectrometer (FT-IR) were also used. Electrochemical analysis showed that oxidation was accelerated and peak currents (Ip,a) and potentials (Ep,a) shifted to negative direction due to acetaldehyde formation. PANI sensor achieved a limit of detection (LOD) of 7 × 10−1 ppm and a sensitivity of 5.20 µA ppm−1 cm−2. Acetaldehyde formation was confirmed by GC (30%) and FT-IR spectra at 1647 cm−1 to the CO vibration of aldehyde. These results suggested that acetaldehyde degraded the taste of wine after remaining open.