2017-07-24, 02:51
Name that scotch: Colorimetric recognition of aldehydes and ketones
Vodka tastes different from brandy, and connoisseurs can distinguish among different brands of whiskeys. The flavors of spirits result from a complex bouquet of volatile compounds. New colorimetric sensor arrays on disposable test-strips read by hand-held devices allow for their rapid, inexpensive, and sensitive identification by their chemical 'fingerprints'. They are based on novel sensor arrays that detect and differentiate among a diverse range of aldehydes and ketones.
https://www.sciencedaily.com/releases/20...164040.htm
Vodka tastes different from brandy, and connoisseurs can distinguish among different brands of whiskeys. The flavors of spirits result from a complex bouquet of volatile compounds. New colorimetric sensor arrays on disposable test-strips read by hand-held devices allow for their rapid, inexpensive, and sensitive identification by their chemical 'fingerprints'. They are based on novel sensor arrays that detect and differentiate among a diverse range of aldehydes and ketones.
https://www.sciencedaily.com/releases/20...164040.htm