PANI sensor for monitoring the oxidative degradation of wine using cyclic voltammetry

Parvin Begum; Liu Yang; Tatsuya Morozumi; Teruo Sone; Toshikazu Kawaguchi

doi:10.1016/j.foodchem.2023.135740

PANI sensor for monitoring the oxidative degradation of wine using cyclic voltammetry

Food Chem. 2023 Jul 15:414:135740. doi: 10.1016/j.foodchem.2023.135740. Epub 2023 Feb 18.

Authors

Parvin Begum¹, Liu Yang², Tatsuya Morozumi³, Teruo Sone⁴, Toshikazu Kawaguchi⁵

Affiliations

¹ Faculty of Environmental Earth Sciences, Hokkaido University, Sapporo 060-0810, Japan. Electronic address: parvinchy@ees.hokudai.ac.jp.
² Graduate School of Global Food Resources, Hokkaido University, Sapporo 060-8589, Japan.
³ Faculty of Environmental Earth Sciences, Hokkaido University, Sapporo 060-0810, Japan.
⁴ Graduate School of Global Food Resources, Hokkaido University, Sapporo 060-8589, Japan; Faculty of Agriculture, Hokkaido University, Sapporo 060-8589, Japan.
⁵ Faculty of Environmental Earth Sciences, Hokkaido University, Sapporo 060-0810, Japan; Graduate School of Global Food Resources, Hokkaido University, Sapporo 060-8589, Japan.

PMID: 36842203
DOI: 10.1016/j.foodchem.2023.135740

Abstract

Redox species in wine are altered by pH and some wines are easily degraded due to oxidation and sulfur dioxide (SO₂) reduction. There is a need for quick, easy, simple, and economical methodologies for pH and wine-oxidized products (acetaldehyde) analysis. This study aimed to measure pH and degradation of wines that were electrochemically analyzed using polyaniline (PANI) sensor. Gas chromatography (GC) and fourier transform infrared spectrometer (FT-IR) were also used. Electrochemical analysis showed that oxidation was accelerated and peak currents (I_p,a) and potentials (E_p,a) shifted to negative direction due to acetaldehyde formation. PANI sensor achieved a limit of detection (LOD) of 7 × 10^-1 ppm and a sensitivity of 5.20 µA ppm^-1 cm^-2. Acetaldehyde formation was confirmed by GC (30%) and FT-IR spectra at 1647 cm^-1 to the CO vibration of aldehyde. These results suggested that acetaldehyde degraded the taste of wine after remaining open.

Keywords: Cyclic voltammetry; Degradation of wine; Polyaniline sensor; Wine.

MeSH terms

Acetaldehyde / analysis
Oxidation-Reduction
Oxidative Stress
Spectroscopy, Fourier Transform Infrared
Wine* / analysis

Substances

polyaniline
Acetaldehyde