This paper would like to be a critical review of the recent scientific literature on innovative sensor-based analytical methods for the qualitative and quantitative determination of formaldehyde in food and agricultural products. Formaldehyde is an odorless and colorless molecule that is in a gaseous state, it can be released from various materials such as resins, glues, etc. or even during some cooking of foods. Over the years it has been used as a preservative in foods, following the interest in it and its dangerousness laws have been made that prohibit its use as an additive. Recently, in 2018, it was classified in the 1 category of carcinogenic substances by the IARC. The sensors for the recognition of formaldehyde taken in exams are of various types, but they all share a good LOD, good accuracy, and a reduced analysis time. Some of them are also biodegradable and others have a very low cost, many are portable and easy to use, therefore usable for the recognition of food adulterations on site.
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