TEA gas sensor based on MoV2O8 nanorods for seafood spoilage detection

Amine gases have become essential indicators for assessing seafood spoilage, with triethylamine (TEA) standing out due to its close association with the decay process. Effective detection of TEA in complex environments is therefore crucial. However, current TEA sensors often suffer from limitations such as low sensitivity, poor selectivity, or the need for high operating temperatures. In this work, a highly efficient TEA gas sensor which based on MoV 2 O 8 was successfully fabricated through hydrothermal reaction and assisted calcination. Gas sensing tests demonstrated a response of 2.63 towards 100 ppm TEA at the optimal working temperature of 160 ℃, exhibited good linearity at low TEA concentrations. Additionally, experimental results confirmed that the sensor possesses excellent selectivity, reproducibility, and stability. The gas sensing mechanism was further analyzed in depth. Finally, a TEA detection device based on MoV 2 O 8 was designed to detect TEA emissions from decayed marine fish.