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Sensors 2012, 12(2), 1422-1436; doi:10.3390/s120201422

An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes’ Cheese and to Discriminate between Cheese Varieties

CESAM & Department of Chemistry, University of Aveiro, Aveiro 3810-193, Portugal
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Author to whom correspondence should be addressed.
Received: 16 December 2011 / Revised: 17 January 2012 / Accepted: 18 January 2012 / Published: 1 February 2012
(This article belongs to the Section Chemical Sensors)
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Abstract

An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32 cheeses made from cow’s milk and to classify half of the ewes’ cheese samples as possibly authentic. Two other sensors, coated with polyvinylpyrrolidone and triethanolamine clearly distinguished between Flamengo, Brie, Gruyère and Mozzarella cheeses. Brie cheeses were further separated according to their origin, and Mozzarella grated cheese also appeared clearly separated from non-grated Mozzarella. View Full-Text
Keywords: electronic nose; piezoelectric quartz crystal; cheese discrimination; ewe’s cheese electronic nose; piezoelectric quartz crystal; cheese discrimination; ewe’s cheese
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Pais, V.F.; Oliveira, J.A.B.P.; Gomes, M.T.S.R. An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes’ Cheese and to Discriminate between Cheese Varieties. Sensors 2012, 12, 1422-1436.

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