Abstract
Organogelators based on amino acids are of considerable interest due to their versatility and chiral properties. This paper describes a novel organogelator incorporating asparagine and tryptophan residues in the out core while the in core contains a central piperazine with two 1,3,5-triazine units. The gelator behaviour has been characterized by rheological, morphological and spectroscopic studies. Our results show the important role of the solvent in the aggregation process that can be employed to fine tune the rheological and/or morphological properties of the resulting organogels. Interestingly, the organogelator described showed a selective response to the presence of fluoride anion that caused a gel–sol transition, response that could also be detected in solution through fluorescence measurements. This selective response towards fluoride anions allows envisioning applications of this organogelator as fluoride sensors.
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