Table 5.
The decrease of sensor response towards gallic acid (1−25 ppm) after it was stored in chiller temperature (4 °C).
| Gallic acid | Storage time (week) |
|||||
|---|---|---|---|---|---|---|
| conc. (ppm) | 1 | 2 | 3 | 4 | 5 | 6 |
| 1 | 0.81 | 1.40 | 2.33 | 3.21 | 7.45 | 7.67 |
| 5 | 3.12 | 3.67 | 3.68 | 3.92 | 4.87 | 5.29 |
| 13 | 4.80 | 6.07 | 6.40 | 7.26 | 7.43 | 8.22 |
| 25 | 1.50 | 2.61 | 2.83 | 4.69 | 7.12 | 7.49 |