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  Home > JCE Print > Journal of Chemical Education > Issues > 2000  > March  >
Chemistry for Everyone
Products of Chemistry
Organic Vapor Sensors for Food Quality Assessment
Colin L. Honeybourne
Faculty of Applied Sciences, The University of the West of England, Frenchay Campus, Bristol B516 1QY, UK
Cover
March 2000
Vol. 77 No. 3
p. 338
Abstract
The range of classes of materials from which organic vapor sensors are made is briefly reviewed, together with a simple account of the way in which they function. The use of these sensors in the assessment of food quality is exemplified by reference to citrus fruit, fish freshness, and potato tubers. Mention is made of key work in the very recent developments in the nanotechnology of materials science relevant to chemical sensing and molecular recognition.
More Information
*  Citation
 Honeybourne, Colin L. J. Chem. Educ. 2000 77 338.
*  Keywords
 Food Science; Instrumental Methods; Materials Science; Molecular Recognition; Solid-State Chemistry; Surface Science
*  History
 Created:
Last Updated:		 February 14, 2000
April 15, 2005
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