Voltammetric detection of the α-dicarbonyl compound: Methylglyoxal as a flavoring agent in wine and beer

[Display omitted] ► Synergistic electrocatalytic effect of Pt nanoparticles and single-wall carbon nanotubes on the reduction of methylglyoxal. ► Novel electrochemical Pt/SWNT/GCE sensor designed for the determination of methylglyoxal. ► Excellent analytical performance with low detection limit and...

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Veröffentlicht in:	Analytica chimica acta 2012-11, Vol.751, p.66-70
Hauptverfasser:	Chatterjee, Sanghamitra, Chen, Aicheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical chemistry Beer Beer - analysis Chemistry Electrochemical methods Electrochemical Techniques - economics Electrochemical Techniques - methods Electrodes Exact sciences and technology Flavoring Agents - analysis General, instrumentation Glassy carbon electrode Limit of Detection Methylglyoxal Nanoparticles - chemistry Nanoparticles - ultrastructure Nanotubes, Carbon - chemistry Nanotubes, Carbon - ultrastructure Oxidation-Reduction Platinum - chemistry Platinum nanoparticles Pyruvaldehyde - analysis Single wall carbon nanotubes Wine Wine - analysis
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