Saturday, July 22, 2017

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.

from Geochemistry News -- ScienceDaily http://ift.tt/2uKIffH
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