Voltammetric Sensor Based on the Poly(<i>p</i>-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Voltammetric Sensor Based on the Poly(<i>p</i>-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes. Therefore, simple and express methods for their simultaneous determination are required. The voltammetric sensor based...

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Bibliographic Details
Main Authors: Guzel Ziyatdinova, Tatyana Antonova, Rustam Davletshin
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Sensors
Subjects:
voltammetric sensors
chemically modified electrodes
electropolymerization
aminobenzoic acid
carbon nanotubes
syringaldehyde
Online Access:https://www.mdpi.com/1424-8220/23/4/2348

Internet

https://www.mdpi.com/1424-8220/23/4/2348

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