A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese
by
Veronica Sberveglieri 1,*, Manohar Prasad Bhandari 2, Estefanía Núñez Carmona 1,2
, Giulia Betto 2 and Giorgio Sberveglieri 1,2
Veronica Sberveglieri 1,*, Manohar Prasad Bhandari 2, Estefanía Núñez Carmona 1,2, Giulia Betto 2 and Giorgio Sberveglieri 1,2
1
Sensor Lab, CNR, National Institute of Optics (INO), Via Valotti 9, 25133 Brescia, Italy
2
Department of Information Engineering, University of Brescia, Via Branze 38, 25123 Brescia, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Olga Korostynska and Alex Mason
Biosensors 2016, 6(4), 60; https://doi.org/10.3390/bios6040060
Received: 30 October 2016 / Revised: 8 December 2016 / Accepted: 12 December 2016 / Published: 16 December 2016
(This article belongs to the Special Issue Advances in Optical, RF, Microwave and Wireless BioSensing for Health, Environment and Agriculture)
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.
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Keywords:
nanowire gas sensor array; electronic nose; S3; SPME-GC-MS; Parmigiano Reggiano; cheese quality
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MDPI and ACS Style
Sberveglieri, V.; Bhandari, M.P.; Núñez Carmona, E.; Betto, G.; Sberveglieri, G. A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese. Biosensors 2016, 6, 60.
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