Preparation, characterization, and application of Pd-SnO sensors as an electronic nose in Peruvian wine classification and its comparison with chromatographic techniques

Abstract

SnO-based sensors doped with palladium (0, 1, 3, 5 and 7%) were prepared by the wet impregnation method. To characterize them, the techniques of infrared spectroscopy with Fourier transform (FTIR), adsorption and desorption of N2 (BET), XRD, scanning electron microscopy (SEM), and X-ray dispersive energy (EDX) spectroscopy were used. The sensors were evaluated with ethanol to form, together with two commercial sensors, an electronic nose (E-nose) that could detect volatile aroma components in Peruvian wines. The results were interpreted through principal component analysis (PCA) to find a technique that complemented the information collected by gas chromatography (GC) and liquid chromatography (HPLC), and by comparing the PCAs obtained from GC and HPLC with those resulting from E-nose. It was found that the latter classified the samples better. It was possible to differentiate both wines from the same grape and from a different strain, and to detect adulterated wines, which contributes to the wine industry in controlling its production to improve the quality of this drink for the consumer.

Keywords

• sensor de gas
• SnO
• paladio
• vinos peruanos