Preparación, caracterización y aplicación de sensores de Pd-SnO como nariz electrónica en la clasificación de vinos peruanos y su comparación con técnicas cromatográficas

SnO-based  sensors  doped  with  palladium (0,  1,  3,  5  and  7%)  were  prepared  by the wet impregnation method. To characterize them, the techniques of infrared spectroscopy with Fourier transform (FTIR), adsorption and desorption of N2 (BET), XRD, scanning electron microscopy (SEM), and X-ray dispersive  energy  (EDX)  spectroscopy were used. The sensors  were  evaluated with ethanol  to form, together with two commercial sensors, an electronic nose (E-nose) that could detect volatile aroma components  in  Peruvian wines.  The  results were interpreted through principal component analysis (PCA) to find a technique that complemented the information collected by gas chromatography (GC) and liquid chromatography (HPLC), and by comparing the PCAs obtained from GC and HPLC with those resulting from E-nose. It was found that the latter classified the samples better. It was possible to differentiate both wines from the same  grape  and  from  a  different strain, and to detect adulterated wines, which contributes to the wine industry in controlling its production to improve the quality of this drink for the consumer.