Advancements in Improving Selectivity of Metal Oxide Semiconductor Gas Sensors Opening New Perspectives for Their Application in Food Industry

Abstract

Volatile compounds not only contribute to the distinct flavors and aromas found in foods and beverages, but can also serve as indicators for spoilage, contamination, or the presence of potentially harmful substances. As the odor of food raw materials and products carries valuable information about their state, gas sensors play a pivotal role in ensuring food safety and quality at various stages of its production and distribution. Among gas detection devices that are widely used in the food industry, metal oxide semiconductor (MOS) gas sensors are of the greatest importance. Ongoing research and development efforts have led to significant improvements in their performance, rendering them immensely useful tools for monitoring and ensuring food product quality; however, aspects related to their limited selectivity still remain a challenge. This review explores various strategies and technologies that have been employed to enhance the selectivity of MOS gas sensors, encompassing the innovative sensor designs, integration of advanced materials, and improvement of measurement methodology and pattern recognize algorithms. The discussed advances in MOS gas sensors, such as reducing cross-sensitivity to interfering gases, improving detection limits, and providing more accurate assessment of volatile organic compounds (VOCs) could lead to further expansion of their applications in a variety of areas, including food processing and storage, ultimately benefiting both industry and consumers.

Keywords

• metal oxide semiconductor gas sensors
• E-nose
• electronic nose
• thermally modulated MOS gas sensor
• heterostructures
• nanostructures