Room-temperature ppb-level trimethylamine gas sensors functionalized with citric acid-doped polyvinyl acetate nanofibrous mats

Open

Aditya Rianjanu, Rizky Aflaha, Nur Istiqomah Khamidy, Mitra Djamal, Kuwat Triyana, Hutomo Suryo Wasisto

2021 Materials Advances Vol. 2 Issue 11 Article Cited by 48 SDG 7SDG 17 Quartile

Abstract

Conventional chemoresistive gas sensors based on inorganic metal oxide semiconductors work typically at an elevated temperature (200-500 °C) to facilitate the chemical reaction between the target gas molecules and the sensing oxide layer. Besides their high operating temperature, these sensors are often found to possess poor selectivity towards a specific analyte. Here, we report on the fabrication and functionalization of electrospun citric acid-doped polyvinyl acetate (PVAc/CA) nanofibers on a quartz crystal microbalance (QCM) chip, which is used as a highly sensitive and selective gravimetric trimethylamine (TMA) gas sensor operating at room temperature. The structural morphology and chemical composition of both undoped and CA-doped PVAc nanofibers were investigated by scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR) spectroscopy, respectively. During exposure to TMA vapors, the PVAc/CA nanofiber sensor could obtain a sensing sensitivity of 85.4 Hz ppm-1 with a limit of detection (LOD) of 19 ppb. Cross-sensitivity tests involving different analytes/gases (i.e., TMA, dimethylamine (DMA), methylamine (MA), ammonia, and water) revealed the high selectivity characteristic of the sensor towards TMA molecules. Besides, decent reversibility and repeatability of the sensor with response and recovery times of 7 and 20 s, respectively, were also demonstrated. Compared to the other recently reported QCM-based TMA gas sensors, the proposed device is superior in terms of sensitivity and LOD. This simple yet low-cost alternative improvement technique based on chemical modification of nanofibers can potentially be employed in food-freshness monitoring systems, especially for fishery and seafood products where TMA is used as their quality indicator (i.e., the primary marker of the fishy odor). © 2021 The Royal Society of Chemistry.

Affiliations

Department of Materials Engineering, Institut Teknologi Sumatera Terusan Ryacudu, Way Hui, Jati Agung Lampung, 35365, Indonesia; Research and Innovation Center for Advanced Materials, Institut Teknologi Sumatera Terusan Ryacudu, Way Hui, Jati Agung Lampung, 35365, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada Sekip Utara, PO Box BLS 21, Yogyakarta, 55281, Indonesia; Department of Physics, Institut Teknologi Sumatera Terusan Ryacudu, Way Hui, Jati Agung Lampung, 35365, Indonesia; PT Nanosense Instrument Indonesia, Umbulharjo, Yogyakarta, 55167, Indonesia

Research at a Glance

Premium content — register to unlock

Research at a Glance

Register to unlock

Topics & SDG Alignment

Premium content — register to unlock

Topics & SDG Alignment

Register to unlock

Collaboration

Premium content — register to unlock

Collaboration

Register to unlock

Author Profile (Selected)

Premium content — register to unlock

Author Profile (Selected)

Register to unlock

References Overview

Premium content — register to unlock

References Overview

Register to unlock

Journal & Source

Premium content — register to unlock

Journal & Source

Register to unlock

Metadata & Integrity

Premium content — register to unlock

Metadata & Integrity

Register to unlock