José Pedro Santos Blanco
7th World Congress of Digital Olfaction Society
29 y 30 de noviembre de 2022 - Tokio, Japón & Online
The first part of the conference will be devoted to the history of gas sensors and electronic noses. State of the art of both of them will be presented. Gas sensors history began in the middle 50’s. Since then they have increase their importance with a multibillionary market and a growing research interest (more than 6000 scientific papers published in 2021) Electronic noses are closely related to gas sensors. Initially designed to mimic the biological nose they have a widespread use in many fields, mainly in food applications.
The last part of the conference will show the most recent projects of the Nanosensors and Smart Systems (NOySI) group of the Spanish national Research Council (CSIC). These projects are related to health, food and environmental fields. The first project is related to the development of nanostructured chemical sensors for the detection of markers of respiratory diseases through breath. There are many diseases that would benefit from early and non-invasive diagnosis such as asthma and diabetes. Such diseases alter the concentrations of certain breath compounds, biomarkers and can be measured with an electronic nose. More precisely we measured biomarkers for asthma and diabetes such as carbon monoxide, nitrogen oxide and acetone.
The second project aims at the detection of climate change gases through a novel sensing approach. We will use simultaneous resistive and optical sensing. We will develop two types of devices one combining chemoresistive-LSPR (Localized Surface Plasmon Resonance) system and the other one combining chemoresistive-luminescence system. We will exploit the optical properties of metal oxides doped with rare earth elements. We will detect with these systems typical greenhouse gases concentration present in the atmosphere. The target gases are methane, carbon monoxide and nitrous oxide.
The third project is a small food applied project aims to detect the optimum cooking point in rice in Spanish paella (socarrat). Today the best chefs control the socarrat by the burning aroma coming from Maillard reactions. It was intended to verify whether an electronic nose can be trained to accurately determine the moment of socarrat and to be able to integrate it into an automatic cooking system. All measurements were carried out at a restaurant kitchen with a portable electronic nose.
