Food Freshness

Fruit and vegetable sugars ferment to form ethanol, to which the sensor is highly sensitive.
Fruits such as bananas release ethylene during ripening: the sensor first catalytically converts ethylene to ethanol.
Milk souring produces lactic acid: the lactic acid molecule contains an alcoholic O-H group.
The FoodFresh sensor is also sensitive to primary amines such as putrescine and cadaverine. which are reaction products of the spoilage of meat and fish.