1994 Fiscal Year Final Research Report Summary
Development of Semiconductor Gas Sensors for Evaluating Odors Generating from Consomme Soup
| Project/Area Number |
05555230
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| Research Category |
Grant-in-Aid for Developmental Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
工業物理化学
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| Research Institution | KYUSHU UNIVERSITY |
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Principal Investigator |
YAMAZOE Novoru KYUSHU UNIVERSITY,Interdisciplinary Graduate School of Engineering Sciences, Prof., 大学院・総合理工学研究科, 教授 (40037817)
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| Co-Investigator(Kenkyū-buntansha) |
ASANO Yasukazu TKK Co., First Research Grope, Chair Man, 開発部, 第1グループ課長
TAMAKI Jun KYUSHU UNIVERSITY,Interdisciplinary Graduate School of Engineering Sciences, Asi, 大学院・総合理工学研究科, 助手 (10207227)
MIURA Norio KYUSHU UNIVERSITY,Interdisciplinary Graduate School of Engineering Sciences, Ass, 大学院・総合理工学研究科, 助教授 (70128099)
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| Project Period (FY) |
1993 – 1994
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| Keywords | Semiconductor Gas Sensor / Soup Quality / Surface Modification / Methypyrazine / Acetone / Capronaldehyde / Dimethyl Disulfide / Ethyl Acetate |
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| Research Abstract |
Semiconductor gas sensors based on metal oxides were developed for evaluating flavor components generated from beef consomme soup in this research project.
First, various combinations of base sensing materials and additives were exploited for detecting methylpyrazine (MP) , acetone (Ac) , capronaldehyde (CA) and dimethyldisulfide (DMDS) which were typical important flavor components. As a result, it was found that Rh-WO_3 exhibited the excellent sensing properties to MP (20 ppm diluted with air) at 300ﾟC,while MoO_3-ZnO to Ac at 500ﾟC,Er_2O_3-ZnO to CA at 300ﾟC,and Pr_6O_<11>-Fe_2O_3 to DMDS at 300ﾟC,respectively. From the measurement of oxidation activity, XPS,and SEM,the effects of additives in these systems were understood with respect to surface acid-base property, morphology of oxide particle, and dispersion and electronic state of additives.
Second, the gas sensitivities to vapor of three kinds of soup samples were measured by using above four sensors. It was revealed that the soup quality of samples was differentiated each other by the shape of sensitivity pattern drawn by output signals. This suggests the sensor array fabricated by these semiconductor gas sensors is suited for the fine evaluation of soup quality and applicable for practical quality control in food-product industry.
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