title: Olfactory receptor-based polypeptide sensor for acetic acid VOC detection.
abstract: Rapid detection of food-borne pathogens in packaged food products can prevent the spread of infectious diseases. This study investigates the application of novel sensing material that is sensitive to specific indicator volatile organic compound (VOC) related to Salmonella contamination in packaged meat. Specifically, the objective was to develop an olfactory receptor-based synthetic polypeptide sensor for the detecting acetic acid in low concentrations and at room temperature. Synthetic polypeptide was deposited on a quartz crystal microbalance (QCM) electrode and was evaluated for detecting acetic acid at 10-100 ppm. Developed sensor exhibited repeatable response to a particular concentration of acetic acid and displayed reproducibility among multiple sensors during acetic acid detection. Mean estimated lower detection limits of these sensors were about 1-3 ppm and linear calibration models showed linear relationships. Thus, the QCM sensors exhibited a great potential for detecting low concentrations of acetic acid at room temperature and can be used in the sensor array for packaged meat spoilage and contamination detection.
authors.affiliation: Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA; North Dakota State University, Fargo, ND, USA.
authors.forename: Suranjan
authors.initials: S
authors.lastname: Panigrahi
authors.affiliation: Electrical and Computer Engineering Technology, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Sindhuja
authors.initials: S
authors.lastname: Sankaran
authors.affiliation: Pharmaceutical Sciences, North Dakota State University, Fargo, ND 58108, USA.
authors.forename: Sanku
authors.initials: S
authors.lastname: Mallik
authors.affiliation: Pharmaceutical Sciences, North Dakota State University, Fargo, ND 58108, USA.
authors.forename: Bhushan
authors.initials: B
authors.lastname: Gaddam
authors.affiliation: Pharmaceutical Sciences, North Dakota State University, Fargo, ND 58108, USA.
authors.forename: Andrea A
authors.initials: AA
authors.lastname: Hanson
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D004566:Electrodes; D005506:Food Contamination / Q000032:analysis*; D007202:Indicators and Reagents / Q000138:chemical synthesis; D008460:Meat / Q000032:analysis / Q000382:microbiology; D010455:Peptides / Q000737:chemistry*; D018035:Receptors, Odorant / Q000737:chemistry*; D015203:Reproducibility of Results; D012475:Salmonella / Q000737:chemistry; D012680:Sensitivity and Specificity; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D007202:Indicators and Reagents; D010455:Peptides; D018035:Receptors, Odorant; D055549:Volatile Organic Compounds; D019342:Acetic Acid