Colorimetric Sensing of Volatile Organic Compounds Produced from Heated Cooking Oils

Measurement of cooking-associated air pollution indoors is an integral part exposure monitoring and human health risk assessment. There a need for easy to use, fast, economical detection systems quantify the various emissions from different sources in home. Addressing this challenge, colorimetric sensor array (CSA) reported as new method characterize volatile organic compounds produced cooking, major contributor indoor pollution. The composed pH indicators aniline dyes classical spot tests, which enabled molecular recognition variety aldehydes, ketones, carboxylic acids demonstrated by hierarchical clustering principal component analyses. To demonstrate concept, these CSAs were employed differentiation heated cooking oils (sunflower, rapeseed, olive, groundnut oils). Sensor results validated gas chromatography–mass spectrometry analysis, highlighting potential evaluating source