{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T02:09:10Z","timestamp":1792462150988,"version":"4.5.0"},"reference-count":39,"publisher":"American Chemical Society (ACS)","issue":"11","license":[{"start":{"date-parts":[[2021,3,8]],"date-time":"2021-03-08T00:00:00Z","timestamp":1615161600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001602","name":"Science Foundation Ireland","doi-asserted-by":"publisher","award":["SFI\/12\/RC\/2289_P2"],"award-info":[{"award-number":["SFI\/12\/RC\/2289_P2"]}],"id":[{"id":"10.13039\/501100001602","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100010665","name":"H2020 Marie Sklodowska-Curie Actions","doi-asserted-by":"publisher","award":["796289"],"award-info":[{"award-number":["796289"]}],"id":[{"id":"10.13039\/100010665","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021,3,23]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Measurement of cooking-associated air pollution indoors is an integral part of exposure monitoring and human health risk assessment. There is a need for easy to use, fast, and economical detection systems to quantify the various emissions from different sources in the home. Addressing this challenge, a colorimetric sensor array (CSA) is reported as a new method to characterize volatile organic compounds produced from cooking, a major contributor to indoor air pollution. The sensor array is composed of pH indicators and aniline dyes from classical spot tests, which enabled molecular recognition of a variety of aldehydes, ketones, and carboxylic acids as demonstrated by hierarchical clustering and principal component analyses. To demonstrate the concept, these CSAs were employed for differentiation of emissions from heated cooking oils (sunflower, rapeseed, olive, and groundnut oils). Sensor results were validated by gas chromatography\u2013mass spectrometry analysis, highlighting the potential of the sensor array for evaluating cooking emissions as a source of indoor air pollution.<\/jats:p>","DOI":"10.1021\/acsomega.0c05667","type":"journal-article","created":{"date-parts":[[2021,3,8]],"date-time":"2021-03-08T20:06:59Z","timestamp":1615234019000},"page":"7394-7401","source":"Crossref","is-referenced-by-count":27,"title":["Colorimetric Sensing of Volatile Organic Compounds\nProduced from Heated Cooking Oils"],"prefix":"10.1021","volume":"6","author":[{"given":"Emer","family":"Duffy","sequence":"first","affiliation":[{"name":"Dublin City University , , Glasnevin, ,","place":["Dublin, Ireland, 9"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emme","family":"Cauven","sequence":"additional","affiliation":[{"name":"Fontys University of Applied Sciences , , Romdom 1 , ,","place":["Eindhoven, The Netherlands, 5612AP"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3031-4794","authenticated-orcid":true,"given":"Aoife","family":"Morrin","sequence":"additional","affiliation":[{"name":"Dublin City University , , Glasnevin, ,","place":["Dublin, Ireland, 9"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2021,3,8]]},"reference":[{"key":"2026081415091222100_cit1","doi-asserted-by":"publisher","first-page":"260","DOI":"10.1016\/j.atmosenv.2013.01.061","article-title":"Emissions and Indoor Concentrations\nof Particulate Matter and Its Specific Chemical Components from Cooking:\nA Review","volume":"71","author":"Abdullahi","year":"2013","journal-title":"Atmos. 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Food Chem."},{"key":"2026081415091222100_cit39","doi-asserted-by":"publisher","first-page":"12871","DOI":"10.3390\/ijms160612871","article-title":"Fatty Acids\nComposition of Vegetable Oils and Its Contribution to Dietary Energy\nIntake and Dependence of Cardiovascular Mortality on Dietary Intake\nof Fatty Acids","volume":"16","author":"Orsavova","year":"2015","journal-title":"Int. J. Mol. Sci."}],"container-title":["ACS Omega"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acsomega.0c05667","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/6\/11\/7394\/3725443\/ao0c05667.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/6\/11\/7394\/3725443\/ao0c05667.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T19:26:16Z","timestamp":1786735576000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/acsodf\/article\/6\/11\/7394\/384587\/Colorimetric-Sensing-of-Volatile-Organic-Compounds"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,3,8]]},"references-count":39,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2021,3,8]]},"published-print":{"date-parts":[[2021,3,23]]}},"URL":"https:\/\/doi.org\/10.1021\/acsomega.0c05667","relation":{},"ISSN":["2470-1343"],"issn-type":[{"value":"2470-1343","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,3,8]]}}}