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Research Article | Open Access

Ultrasensitive room-temperature geranyl acetone detection based on Fe@WO3−x nanoparticles in cooked rice flavor analysis

Zichen Zhenga, Kewei Liua, Yiwen Zhoua, Marc Debliquyb, Chao Zhanga( )
College of Mechanical Engineering, Yangzhou University, Yangzhou 225127, China
Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Mons 7000, Belgium
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Graphical Abstract

Abstract

In the assessment of food quality, geranyl acetone plays a crucial role as a volatile organic compound (VOC) biomarker for diverse agricultural products, while the ultralow concentration detection meeting application requirements has been barely studied. Herein, an iron (Fe)-doped WO3−x gas sensor was employed for greatly sensitive, selective, and scalable geranyl acetone detection. The results proved that precisely-regulated oxygen vacancy (OV) and sophisticatedly-active electron transition of Fe-doped WO3−x nanoparticles were fulfilled by modifying the doping amount of Fe3+, leading to the prominently enhanced sensitivity (23.47 at 6 ppm), low limit of detection (LOD) (237 ppb), optimal selectivity, and outstanding long-term stability. Furthermore, the enhancing mechanism of gas sensing performance was substantiated through density functional theory (DFT) calculation, while the practical application for the evaluation of spoiled cooked rice was conducted as well. This study demonstrates a reliable method for detecting a VOC biomarker in cooked rice, which can ensure food security and improve palatability of cooked rice.

Keywords

tungsten trioxide (WO3)gas sensordopinggeranyl acetoneroom temperaturedensity functional theory (DFT)

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Journal of Advanced Ceramics
Volume 12 Issue 8,
August 2023
Pages 1547-1561
DOI: 10.26599/JAC.2023.9220771
Cite this article:
Zheng Z, Liu K, Zhou Y, et al. Ultrasensitive room-temperature geranyl acetone detection based on Fe@WO3−x nanoparticles in cooked rice flavor analysis. Journal of Advanced Ceramics, 2023, 12(8): 1547-1561. https://doi.org/10.26599/JAC.2023.9220771

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Received: 23 March 2023
Revised: 08 May 2023
Accepted: 23 May 2023
Published: 18 July 2023
© The Author(s) 2023

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