Tetrahedrally Structured CaMoO<sub>4</sub> Nanospheres on Heteroatom-Doped Carbon Nanotubes for Sensitive Food Additive Electrochemical Sensors
Saranvignesh Alagarsamy, Antony Jasmine Vincent John, Shen‐Ming Chen, Kiruthika Mariappan, Subramanian Sakthinathan
Abstract
High Resolution Image Download MS PowerPoint Slide The flavoring agent natural vanilla contains an abundant amount of the 4-hydroxy-3-methoxybenzaldehyde (Vanillin) biophenol compound. It is imperative to construct affordable and cost-effective approaches for determining the quantitative composition of Vanillin. In this work, we demonstrate a selective and sensitive electrochemical sensor for the detection of Vanillin by CaMoO 4 /P-CNT/GCE. We characterized our prepared nanomaterial using field emission scanning electron microscopy, high-resolution transmission electron microscopy, energy-dispersive X-ray spectroscopy, Raman spectroscopy, X-ray diffraction, and X-ray photoelectron spectroscopy. The electrochemical performance and analytical capabilities of this electrochemical sensor were evaluated using cyclic voltammetry, differential pulse voltammetry, and amperometry techniques. As a result of the nanocomposite, high conductivity, and high active surface area, the proposed electrochemical sensor has excellent sensitivity (DPV: 1.9718 and amperometry: 1.0947 μA μM –1 cm –2 ), low detection limit (DPV: 0.0017 and it amperometry: 0.00084 μM), high selectivity, and well reproducibility toward detection of Vanillin. In addition, real-sample analysis confirmed the high performance of the sensor developed in the present study.