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Table 3 Detection of characteristic flavor in rice based on MOS gas sensor

From: Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

The target gas

Gas sensor material

Gas concentration (temperature or relative humidity)

Response to the target gas (sensitivity)

Literature

Nonanal

Pt, Pd, Au/SnO2

9.5 ppm

59

Itoh et al. (2016)

SnO2 nanosheet

300 ppb (250℃)

2

Masuda et al. (2019)

Single-crystalline ZnO nanowire

2.48 ppm nonanal in N2 (200℃)

6.2

Wang et al. (2020)

Ru-loaded urchin-like W18O49 hierarchical nanostructure

10 ppm (RT)

4.79

Zhang et al. (2022)

Hierarchical Sb2WO6 microspheres

30 ppm (RT)

62.0

Zheng et al. (2022)

Hexanal

Ti3C2Tx-TiO2

10 ppm (RT)

3.4

Kuang et al. (2021)

SnO2 nanostruture

100 ppb (350℃)

2.8

Huang et al. (2013)

Propanal

Cubic In2O3

50 ppm (25℃/50% RH)

71

Sahm et al. (2007)

ZnO tetrapods

5 ppm (400℃/30% RH)

21

Calestani et al. (2011)

ZnO tetrapods

50 ppm (400 ℃/30% RH)

73

Calestani et al. (2011)

Ethanol

Zn2SnO4 nanoparticles/reduced graphene oxide (ZTO/RGO) nanocomposites

100 ppb (250℃)

38

Li et al. (2018)

Zn0.9Mg0.1SnO3

500 ppm (220℃)

273.46

Wang et al. (2019a)

1-octen-3-ol

SnO2

50 ppm (250℃)

10.9

Shokrzadeh et al. (2020)

SnO2/Pd

50 ppm (250℃)

15.1

Shokrzadeh et al. (2020)