RESUMEN
To improve functionalization of MoSI cluster polymers we have studied the effects of adsorption doping on the electrical transport, bundling, and optical absorption spectra. Doping results both in enhanced conductivity and aggregated bundles in dispersion. The different electronic properties of different bundle diameters can be ascribed to self-doping during the synthesis. Furthermore, doping shifts the characteristic absorption peaks and transfers oscillator strength to lower energies. Femtosecond optical spectroscopy shows that the spectral signature of adsorption and self-doping indeed originates from the population of electronic levels that are empty or absent in the undoped sample. The large spectral shifts and long lifetimes of photoinduced charges suggest efficient localization.
RESUMEN
The work function W of Mo(6)S(3)I(6) molecular nanowires is determined by Kelvin probe (KP) measurements, UV photoelectron spectroscopy (UPS), and cyclic voltammetry (CV). The values obtained by all three methods agree well, giving W = 4.8 ± 0.1 eV. CV measurements also give a gap between the highest occupied molecular orbital (HOMO) and lowest unoccupied molecular orbital (LUMO) of E(g) = 1.2 ± 0.1 eV, in agreement with recent optical measurements, but in disagreement with theoretical calculations, which predict the material to be a metal. The electronic structure of Mo(6)S(3)I(6) suggests use of the material in applications such as bulk heterostructure photovoltaics and transparent electrodes and for molecular electronics devices.
RESUMEN
Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc-Isotope Volatile organic compounds) consisting of 39 authentic flavour compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ13C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured commercial products to evaluate the usefulness of the IsoVoc database for fruit flavour authenticity studies. The results revealed the possible falsification for several fruit aroma compounds.