Determination of ethanol content during simultaneous saccharification and fermentation (SSF) of cassava based on a colorimetric sensor technique.

Ethanol content is an important indicator reflecting the yield of simultaneous saccharification and fermentation (SSF) of cassava. This study proposes an innovative method based on a colorimetric sensor technique to determine the ethanol content during the SSF of cassava. First, 14 kinds of porphyrin material and one kind of pH indicator were used to form a colorimetric sensor array for collecting odor data during the SSF of cassava.