Abstract: An aqueous enzyme based sensor comprising one or more enzymes and at least one indicator compound capable of indicating a reaction of at least one of the enzymes with at least one target analyte, wherein the enzyme and the indicator are capable of being delivered, preferably by being sprayed, to a surface having the target analyte without sampling the surface. An aqueous enzyme based sensor is provided that is capable of detecting an enzyme specific substrate as the analyte. This aqueous enzyme based sensor further comprises of one or more enzyme specific substrates in which the sensor detects enzyme inhibition. The aqueous enzyme based sensor optionally comprises one or more of a light scattering additive(s), an adhesive polymer(s), a protein stabilizer(s), a protein stabilizing sugar(s), a surfactant(s), and a solvent(s), and combinations thereof. A dispensing system and a method of detecting a target chemical on a surface without sampling the surface is provided.

Abstract: An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.

Abstract: An aqueous enzyme based sensor comprising one or more enzymes and at least one indicator compound capable of indicating a reaction of at least one of the enzymes with at least one target analyte, wherein the enzyme and the indicator are capable of being delivered, preferably by being sprayed, to a surface having the target analyte without sampling the surface. An aqueous enzyme based sensor is provided that is capable of detecting an enzyme specific substrate as the analyte. This aqueous enzyme based sensor further comprises of one or more enzyme specific substrates in which the sensor detects enzyme inhibition. The aqueous enzyme based sensor optionally comprises one or more of a light scattering additive(s), an adhesive polymer(s), a protein stabilizer(s), a protein stabilizing sugar(s), a surfactant(s), and a solvent(s), and combinations thereof. A dispensing system and a method of detecting a target chemical on a surface without sampling the surface is provided.

Abstract: An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.

Abstract: An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.

Abstract: An enzyme based nondestructive sensor for the qualitative detection of spoilage in seafood is provided wherein the sensor does not alter the physical composition of the seafood specimen. The sensor comprises a sampling matrix, at least three or more enzymes in contact with the sampling matrix, and at least one indicator compound in contact with the sampling matrix. The enzymes are capable of interacting with four target chemicals comprising putrescine, cadaverine, histamine and tyramine, which are located on the surface of the seafood specimen. The indicator compound is capable of changing the color of the sampling matrix thereby indicating a qualitative visually detectable color change. A method for the nondestructive detection of the quality of a seafood specimen at any given time and for determining the remaining usable shelf life of the seafood specimen is disclosed.