Traditional Vinegars Identification by Colorimetric Sensor

Abstract

An expanded colorimetric array detector that was capable of the highly sensitive and highly selective discrimination of vinegars was developed. The system of olfaction visualization and operational approach were discussed. Thirty dyes were selected from natural dyes, chemoresponsive dyes and pH dyes. A 5×6 colorimetric sensor array was created by printing the dyes on reverse phase silica gel plates. Four traditional vinegars were measured by the colorimetric sensor array. With cluster analysis, all samples were assembled ‘Zhenjiang Vinegar’, ‘Shanxi Vinegar’, ‘Sichuan Vinegar’, ‘Jiangzhe Vinegar’ when the similarity was 12. This work showed the potential applications of the olfaction visualization technology for visual analyzing and fingerprint identifying the aroma of food.