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Related Experiment Video

Updated: May 4, 2026

Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase
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Olfactory receptor-based polypeptide sensor for acetic acid VOC detection.

Suranjan Panigrahi1, Sindhuja Sankaran2, Sanku Mallik3

  • 1Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA; North Dakota State University, Fargo, ND, USA.

Materials Science & Engineering. C, Materials for Biological Applications
|December 25, 2013
PubMed
Summary

This study developed a novel sensor for detecting acetic acid, a marker for Salmonella contamination in packaged meat. The sensor shows potential for rapid, room-temperature detection of foodborne pathogens.

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Area of Science:

  • Food safety
  • Biosensing technology
  • Chemical sensing

Background:

  • Foodborne pathogens like Salmonella pose significant public health risks.
  • Rapid detection methods are crucial for preventing infectious disease outbreaks.
  • Volatile organic compounds (VOCs) can indicate microbial contamination in packaged foods.

Purpose of the Study:

  • To develop a novel olfactory receptor-based synthetic polypeptide sensor.
  • To detect acetic acid, a specific VOC linked to Salmonella contamination.
  • To achieve low-concentration, room-temperature detection for packaged meat.

Main Methods:

  • Depositing synthetic polypeptide onto a quartz crystal microbalance (QCM) electrode.
  • Evaluating the sensor's response to acetic acid at concentrations of 10-100 ppm.
  • Assessing sensor repeatability, reproducibility, and detection limits.

Main Results:

  • The developed QCM sensor demonstrated repeatable responses to acetic acid.
  • High reproducibility was observed across multiple sensors.
  • Mean lower detection limits were estimated at 1-3 ppm with linear calibration models.

Conclusions:

  • QCM sensors show significant potential for detecting low concentrations of acetic acid at room temperature.
  • This technology can be integrated into sensor arrays for detecting spoilage and contamination in packaged meat.
  • The developed sensor offers a promising tool for rapid food safety monitoring.