title: A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese.
abstract: 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.
authors.affiliation: Sensor Lab, CNR, National Institute of Optics (INO), Via Valotti 9, 25133 Brescia, Italy. veronica.sberveglieri@ino.it.
authors.forename: Veronica
authors.initials: V
authors.lastname: Sberveglieri
authors.affiliation: Department of Information Engineering, University of Brescia, Via Branze 38, 25123 Brescia, Italy. m.bhandari@studenti.unibs.it.
authors.forename: Manohar Prasad
authors.initials: MP
authors.lastname: Bhandari
authors.affiliation: Sensor Lab, CNR, National Institute of Optics (INO), Via Valotti 9, 25133 Brescia, Italy. e.nunezcarmona@unibs.it.|Department of Information Engineering, University of Brescia, Via Branze 38, 25123 Brescia, Italy. e.nunezcarmona@unibs.it.
authors.forename: Estefanía
authors.initials: E
authors.lastname: Núñez Carmona
authors.affiliation: Department of Information Engineering, University of Brescia, Via Branze 38, 25123 Brescia, Italy. giulia.betto@unibs.it.
authors.forename: Giulia
authors.initials: G
authors.lastname: Betto
authors.affiliation: Sensor Lab, CNR, National Institute of Optics (INO), Via Valotti 9, 25133 Brescia, Italy. giorgio.sberveglieri@unibs.it.|Department of Information Engineering, University of Brescia, Via Branze 38, 25123 Brescia, Italy. giorgio.sberveglieri@unibs.it.
authors.forename: Giorgio
authors.initials: G
authors.lastname: Sberveglieri
mesh_terms: D015374:Biosensing Techniques / Q000295:instrumentation / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D053770:Nanowires; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds
keywords: Parmigiano Reggiano; S3; SPME-GC-MS; cheese quality; electronic nose; nanowire gas sensor array