A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese
To determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-12-01
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| Series: | Biosensors |
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| Online Access: | http://www.mdpi.com/2079-6374/6/4/60 |
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| author | Veronica Sberveglieri Manohar Prasad Bhandari Estefanía Núñez Carmona Giulia Betto Giorgio Sberveglieri |
| author_facet | Veronica Sberveglieri Manohar Prasad Bhandari Estefanía Núñez Carmona Giulia Betto Giorgio Sberveglieri |
| author_sort | Veronica Sberveglieri |
| collection | DOAJ |
| description | To determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compounds (VOCs) profile of this cheese. However, most of the classical methods are time consuming and costly. The aim of this work was to illustrate a new simple, portable, fast, reliable, non-destructive, and economic sensor device S3 based on an array of six metal oxide semiconductor nanowire gas sensors to assess and discriminate the quality ranking of grated Parmigiano Reggiano cheese samples and to identify the VOC biomarkers using a headspace SPME-GC-MS. The device could clearly differentiate cheese samples varying in quality and ripening time when the results were analyzed by multivariate statistical analysis involving principal component analysis (PCA). Similarly, the volatile constituents of Parmigiano Reggiano identified were consistent with the compounds intimated in the literature. The obtained results show the applicability of an S3 device combined with SPME-GC-MS and sensory evaluation for a fast and high-sensitivity analysis of VOCs in Parmigiano Reggiano cheese and for the quality control of this class of cheese. |
| first_indexed | 2024-04-13T11:15:15Z |
| format | Article |
| id | doaj.art-397f113ada784eebb0d4991ce5de79b1 |
| institution | Directory Open Access Journal |
| issn | 2079-6374 |
| language | English |
| last_indexed | 2024-04-13T11:15:15Z |
| publishDate | 2016-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biosensors |
| spelling | doaj.art-397f113ada784eebb0d4991ce5de79b12022-12-22T02:49:00ZengMDPI AGBiosensors2079-63742016-12-01646010.3390/bios6040060bios6040060A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano CheeseVeronica Sberveglieri0Manohar Prasad Bhandari1Estefanía Núñez Carmona2Giulia Betto3Giorgio Sberveglieri4Sensor Lab, CNR, National Institute of Optics (INO), Via Valotti 9, 25133 Brescia, ItalyDepartment of Information Engineering, University of Brescia, Via Branze 38, 25123 Brescia, ItalySensor Lab, CNR, National Institute of Optics (INO), Via Valotti 9, 25133 Brescia, ItalyDepartment of Information Engineering, University of Brescia, Via Branze 38, 25123 Brescia, ItalySensor Lab, CNR, National Institute of Optics (INO), Via Valotti 9, 25133 Brescia, ItalyTo determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compounds (VOCs) profile of this cheese. However, most of the classical methods are time consuming and costly. The aim of this work was to illustrate a new simple, portable, fast, reliable, non-destructive, and economic sensor device S3 based on an array of six metal oxide semiconductor nanowire gas sensors to assess and discriminate the quality ranking of grated Parmigiano Reggiano cheese samples and to identify the VOC biomarkers using a headspace SPME-GC-MS. The device could clearly differentiate cheese samples varying in quality and ripening time when the results were analyzed by multivariate statistical analysis involving principal component analysis (PCA). Similarly, the volatile constituents of Parmigiano Reggiano identified were consistent with the compounds intimated in the literature. The obtained results show the applicability of an S3 device combined with SPME-GC-MS and sensory evaluation for a fast and high-sensitivity analysis of VOCs in Parmigiano Reggiano cheese and for the quality control of this class of cheese.http://www.mdpi.com/2079-6374/6/4/60nanowire gas sensor arrayelectronic noseS3SPME-GC-MSParmigiano Reggianocheese quality |
| spellingShingle | Veronica Sberveglieri Manohar Prasad Bhandari Estefanía Núñez Carmona Giulia Betto Giorgio Sberveglieri A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese Biosensors nanowire gas sensor array electronic nose S3 SPME-GC-MS Parmigiano Reggiano cheese quality |
| title | A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese |
| title_full | A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese |
| title_fullStr | A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese |
| title_full_unstemmed | A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese |
| title_short | A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese |
| title_sort | novel mos nanowire gas sensor device s3 and gc ms based approach for the characterization of grated parmigiano reggiano cheese |
| topic | nanowire gas sensor array electronic nose S3 SPME-GC-MS Parmigiano Reggiano cheese quality |
| url | http://www.mdpi.com/2079-6374/6/4/60 |
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