@inproceedings{43ea9045a3d347c588d91e950572af3c,
title = "Spectrocolorimetry and nanowire gas sensor device S3 for the analysis of Parmigiano Reggiano cheese ripening",
abstract = "This paper presents an analysis of the ripening process of Italian Parmigiano Reggiano cheese with non-destructive and portable techniques based on the use of a nanowire gas sensor device S3 and a spectrocolorimeter with Lab parameters of CIELab colorimetric system. We illustrate a new electronic nose model S3 composed of an array of six metal-oxide-semiconductor (MOS) nanowire gas sensors which is rapid and easy to operate. The grated cheese samples were analyzed with the S3 device used for the evaluation of cheese headspace volatile organic compounds (VOCs). Similarly, a spectrocolorimeter was used for the color evaluation of the cheese samples. The experimental evidence suggests the true potential of the electronic nose S3 combined with spectrocolorimetry technique for the study and monitoring of the Parmigiano Reggiano cheese ripening and eventually the cheese quality control.",
keywords = "Cheese ripening, Electronic nose, Parmigiano Reggiano, S3, Spectrocolorimetry",
author = "V. Sherveglieri and Bhandari, \{M. P.\} and Carmona, \{E. Nunez\} and G. Betto and M. Soprani and R. Malla and G. Sberveglieri",
note = "Publisher Copyright: {\textcopyright} 2017 IEEE.; 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose, ISOEN 2017 ; Conference date: 28-05-2017 Through 31-05-2017",
year = "2017",
month = jul,
day = "5",
doi = "10.1109/ISOEN.2017.7968861",
language = "English",
series = "ISOEN 2017 - ISOCS/IEEE International Symposium on Olfaction and Electronic Nose, Proceedings",
publisher = "Institute of Electrical and Electronics Engineers",
booktitle = "ISOEN 2017 - ISOCS/IEEE International Symposium on Olfaction and Electronic Nose, Proceedings",
address = "United States",
}