Odour sensor

• US 20030170904A1
• Filed: 02/05/2003
• Published: 09/11/2003
• Est. Priority Date: 08/15/2000
• Status: Abandoned Application

• Current Assignee: Rendzan Pty Limited
• Original Assignee: Rendzan Pty Limited
• Inventors: Hibbert, Brynn, Barnett, Donald, Doran, David
• Application Number:
  US10/343,940
• Publication Number:
  US 20030170904A1
• Time in Patent Office: Days
• US Class Current: 436/128
• CPC Class Codes: B82Y 30/00 Nanotechnology for materials or surface science, e.g. nanocomposites
• CPC Class Codes: G01N 2021/7786 Fluorescence
• CPC Class Codes: G01N 21/64 Fluorescence; Phosphorescence
• CPC Class Codes: G01N 33/02 Food
• CPC Class Codes: Y10T 436/200833 Carbonyl, ether, aldehyde or ketone containing

Abstract

An odour sensor utilises an amine or an aldehyde dispersed in a polymer film to detect a vapour phase aldehyde or amine respectively. The amine and aldehyde react to form fluorescent reaction product which is detected by measuring the fluorescence emitted after irradiating the sensor element with UV light. The sensor contains a camera and a programmed cpu to analyse the fluorescence to determine the identity of the vapour phase molecule and its concentration.

Claims

1. A sensor for detecting vapour phase molecules which includes

a) a sensor element consisting of an amine or aldehyde dispersed in a polymeric film

b) a light source for radiating the sensor element

c) a light detector for receiving fluorescence from said sensor element

d) a programmable means for analysing the fluorescence to determine the type and concentration of the vapour phase molecule.

2. A sensor as claimed in claim 1 wherein the light source is an ultraviolet light source.

3. A sensor as claimed in claim 1 wherein the light detector is a camera.

4. A sensor element for detecting vapour phase aldehyde molecules consisting of a polymeric film containing an amine.

5. A sensor element as claimed in claim 4 wherein the amine is tyramine

6. A method of assessing rancidity in foodstuffs which includes the steps of placing a sensor element as claimed in claim 4 or 5 in the presence of the food, exposing the sensor element to a UV light source and measuring the fluorescence emitted to determine the degree of rancidity

8. A sensor element as claimed in claim 6 wherein the aldehyde is selected from butenal, pentanal and hexanal.

7. A sensor element for detecting vapour phase amine molecules consisting of a polymeric film containing an aldehyde.