New electrochemical sensor could make food quality testing faster and less expensive
Researchers at the Oregon State University College of Science have developed a new electrochemical sensor for rapidly and accurately detecting a naturally occurring compound widely used in the food, beverage and fragrance industries.
Researchers at Oregon State University have created an electrochemical sensor capable of rapidly and accurately detecting eugenol, a natural compound found in foods like cloves. Current methods for measuring eugenol and other phenolic compounds, which contribute to food flavor, color, and aroma, are expensive and time-consuming.
The new zinc phosphate and carbon black-based sensor is low-cost, easy to synthesize, and scalable for mass production. The sensor works by capturing eugenol in its phosphate framework and using carbon black's conductivity to transmit an electrical signal. In tests on real food samples, the sensor recovered 96.4% to 99.9% of eugenol, demonstrating its potential for practical application in food safety and pharmaceutical analysis.
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