Application of a piezoelectric quartz crystal based electronic nose for the sampling of heated edible oil

Zulfiqur Ali, W. T. Liam O'Hare, Brenden J Theaker

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

An electronic nose based on an array of six coated piezoelectric quartz crystal (PZQ) sensors was presented with samples of used sunflower oil. To simulate the practice of frying food, sunflower oil was exposed to heat (170 degreesC) and every 2 hours, a portion of potatoes were cooked in the oil. The oil was sampled every 8 h. and analysed by means of the electronic nose and chemical methods such as free fatty acid (FFA) test and the p-Anisidine determination.
Original languageEnglish
Title of host publicationArtificial chemical sensing: Olfaction and the electronic nose, Electrochemial society series
EditorsW R Penrose, J R Stetter
Place of PublicationNew Jersey
PublisherThe Electrochemical Society, Inc.
Pages187-193
ISBN (Print)1566773210
Publication statusPublished - 2001
Event8th International Symposium on Olfaction and the Electronic Nose - Washington DC, United States
Duration: 25 Mar 200130 Mar 2001
Conference number: 8

Conference

Conference8th International Symposium on Olfaction and the Electronic Nose
CountryUnited States
CityWashington DC
Period25/03/0130/03/01

Bibliographical note

An electronic nose based on an array of six coated piezoelectric quartz crystal (PZQ) sensors was presented with samples of used sunflower oil. To simulate the practice of frying food, sunflower oil was exposed to heat (170 degreesC) and every 2 hours, a portion of potatoes were cooked in the oil. The oil was sampled every 8 h. and analysed by means of the electronic nose and chemical methods such as free fatty acid (FFA) test and the p-Anisidine determination.

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