Quality Evaluation of Parmigiano Reggiano Cheese by a Novel Nanowire Device S3 and Evaluation of the VOCs Profile

M. P. Bhandari; E. Núñez Carmona; V. Galstyan; V. Sberveglieri

doi:10.1016/j.proeng.2016.11.126

Quality Evaluation of Parmigiano Reggiano Cheese by a Novel Nanowire Device S3 and Evaluation of the VOCs Profile

M. P. Bhandari, E. Núñez Carmona, V. Galstyan, V. Sberveglieri

Research output: Contribution to journal › Conference article › peer-review

10 Scopus citations

Abstract

A novel nanowire-based sensor device is presented for the quality evaluation of the Italian Parmigiano Reggiano (PR) cheese. As a Protected Designation of Origin (PDO) trademark product, the cheese should follow stringent manufacturing guidelines and must exhibit the representative aromatic volatile organic compounds (VOCs) biomarkers and sensory profile. Any alteration in these features indicates an adulteration of the product as many low quality and substandard PR cheeses are widely available in the market. Different types of grated cheese samples were analyzed and the VOCs were characterized by evaluating the samples with the portable sensor device S3 and Gas Chromatography-Mass Spectrometry technique. The ability of S3 device to distinguish the cheese quality demonstrates its suitability for monitoring the quality control and authenticity of PR cheese.

Original language	English
Pages (from-to)	460-464
Number of pages	5
Journal	Procedia Engineering
Volume	168
DOIs	https://doi.org/10.1016/j.proeng.2016.11.126
State	Published - 1 Jan 2016
Externally published	Yes
Event	30th Eurosensors Conference, Eurosensors 2016 - Budapest, Hungary Duration: 4 Sep 2016 → 7 Sep 2016

Keywords

GC-MS-SPME
Parmigiano Reggiano
VOCs
cheese quality
electronic nose
nanowire gas sensor

ASJC Scopus subject areas

General Engineering

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10.1016/j.proeng.2016.11.126

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title = "Quality Evaluation of Parmigiano Reggiano Cheese by a Novel Nanowire Device S3 and Evaluation of the VOCs Profile",

abstract = "A novel nanowire-based sensor device is presented for the quality evaluation of the Italian Parmigiano Reggiano (PR) cheese. As a Protected Designation of Origin (PDO) trademark product, the cheese should follow stringent manufacturing guidelines and must exhibit the representative aromatic volatile organic compounds (VOCs) biomarkers and sensory profile. Any alteration in these features indicates an adulteration of the product as many low quality and substandard PR cheeses are widely available in the market. Different types of grated cheese samples were analyzed and the VOCs were characterized by evaluating the samples with the portable sensor device S3 and Gas Chromatography-Mass Spectrometry technique. The ability of S3 device to distinguish the cheese quality demonstrates its suitability for monitoring the quality control and authenticity of PR cheese.",

keywords = "GC-MS-SPME, Parmigiano Reggiano, VOCs, cheese quality, electronic nose, nanowire gas sensor",

author = "Bhandari, {M. P.} and Carmona, {E. N{\'u}{\~n}ez} and V. Galstyan and V. Sberveglieri",

note = "Publisher Copyright: {\textcopyright} 2016 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.; 30th Eurosensors Conference, Eurosensors 2016 ; Conference date: 04-09-2016 Through 07-09-2016",

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AU - Carmona, E. Núñez

AU - Galstyan, V.

AU - Sberveglieri, V.

PY - 2016/1/1

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AB - A novel nanowire-based sensor device is presented for the quality evaluation of the Italian Parmigiano Reggiano (PR) cheese. As a Protected Designation of Origin (PDO) trademark product, the cheese should follow stringent manufacturing guidelines and must exhibit the representative aromatic volatile organic compounds (VOCs) biomarkers and sensory profile. Any alteration in these features indicates an adulteration of the product as many low quality and substandard PR cheeses are widely available in the market. Different types of grated cheese samples were analyzed and the VOCs were characterized by evaluating the samples with the portable sensor device S3 and Gas Chromatography-Mass Spectrometry technique. The ability of S3 device to distinguish the cheese quality demonstrates its suitability for monitoring the quality control and authenticity of PR cheese.

KW - GC-MS-SPME

KW - Parmigiano Reggiano

KW - VOCs

KW - cheese quality

KW - electronic nose

KW - nanowire gas sensor

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JO - Procedia Engineering

JF - Procedia Engineering

T2 - 30th Eurosensors Conference, Eurosensors 2016

Y2 - 4 September 2016 through 7 September 2016

ER -

Quality Evaluation of Parmigiano Reggiano Cheese by a Novel Nanowire Device S3 and Evaluation of the VOCs Profile

Abstract

Keywords

ASJC Scopus subject areas

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