Polyvinyl Alcohol–Polyethylene Glycol Embedded Reduced Graphene Oxide Electronic Nose Sensor for Seafood Monitoring

This study explores the development of an electronic nose (E-nose) sensor for fish freshness based on a composite of polyvinyl alcohol (PVA), polyethylene glycol (PEG), and reduced graphene oxide (rGO). The sensor leverages the unique properties of the PVA-PEG polymer matrix, such as its flexibility and moisture responsiveness, in combination with the electrical conductivity of rGO. The PVA-PEG/rGO composite was synthesized through a low-temperature embedding process to ensure the preservation of sensitive biomolecules and prevent thermal degradation. This sensor demonstrates high sensitivity to volatile amines released during fish spoilage, providing real-time food monitoring to maintain freshness. Electrical resistance changes in the rGO network, influenced by the polymer’s interaction with spoilage gases, were correlated with fish freshness levels. The low cost, easy fabrication, and environmentally friendly nature of the PVA-PEG/rGO E-nose sensor make it a promising candidate for use in packaging or direct contact with fish products in the food industry. This study highlights the potential for extending shelf life and reducing food waste through rapid spoilage detection.