Nanoparticles of SnS on Carbon Nanofibers for Electrochemical Detection of Vanillin

This study reports the development of a high-sensitive electrochemical sensor employing a tin sulfide-carbon nanofiber (SnS/CNF) composite for the precise detection of vanillin in food products. Utilizing the synergistic properties of SnS nanoparticles and CNFs─namely, superior electrocatalytic properties and enhanced electrical conductivity─the synthesized SnS/CNF composite was applied to modify glassy carbon electrodes, demonstrating remarkable selectivity and sensitivity toward vanillin. Characterization of the composite affirmed its homogeneous structure, crucial for the observed electrochemical reactivity and stability. Electrochemical evaluations, including cyclic voltammetry and differential pulse voltammetry, showcased a linear response to vanillin across a wide concentration range (0.01–180.5 μM; 240.5–520.6 μM) and low limit of detection (0.021 μM) and ( i – t ) amperometric showcased a linear response to vanillin across a wide concentration range (0.00125–506.75 μM; 575.5–2452 μM) with an impressively low limit of detection (0.0032 μM). Further, the sensor’s reliability was validated through repeatability and reproducibility assessments, alongside successful quantification of vanillin in complex matrices such as milk and cake, underscoring its applicability in food quality control. This work introduces a significant advancement in the field of electrochemical sensing, offering a sensitive, selective, and stable platform for the analysis of key flavor compounds in the food industry.