A Novel Electronic Nose as Adaptable Device to Judge Microbiological Quality and Safety in Foodstuff

Year: 2014

Authors: Sberveglieri V., Carmona E.N., Comini E., Ponzoni A., Zappa D., Pirrotta O., Pulvirenti A.

Autors Affiliation: Deaptment of Life Sciences, unisersity of Modena and Reggio Emilia, Via Amendola, 42122 Reggio Emilia, Italy;
CNR-INIO Sensor Lab, Via Valotti 9, 25133, Brescia Italy
CNR-IBF, via Ugo La Malfa 153, 90146 Palermo, Italy
Deaptment of Information Engineering, University of Brescia, Via Valotti 9, 25133, Brescia Italy
University of Modena and Reggio Emilia, UDISMI Via Amendola 42122 Reggio Emilia Italy

Abstract: This paper presents different applications, in various foodstuffs, by a novel electronic nose (EN) based on a mixed metal oxide sensors array composed of thin films as well as nanowires. The electronic nose used for this work has been done, starting from the commercial model EOS835 produced by SACMI Scarl. The SENSOR Lab (CNR-INO, Brescia) has produced both typologies of sensors, classical MOX and the new technologies with nanowire. The aim of this work was to test and to illustrate the broad
spectrum of potential uses of the EN technique in food quality control and microbial contamination diagnosis.The EN technique was coupled with classical microbiological and chemical techniques, like gas chromatography with mass spectroscopy (GC-MS) with SPMEtechnique.Three different scenarios are presented: (a) detection of indigenousmould in green coffee beans, (b) selection of microbiological spoilage of Lactic Acid Bacteria (LAB), and (c) monitoring of potable water. In each case, the novel EN was able to identify the spoiled product by means of the alterations in the pattern of volatile organic compounds (VOCs), reconstructed by principal component analysis (PCA) of the sensor responses. The achieved results strongly encourage the use of EN in industrial
laboratories. Finally, recent trends and future directions are illustrated.

Journal/Review: BIOMED RESEARCH INTERNATIONAL

Volume: 2014      Pages from: 529519-1  to: 529519-6

More Information: This work was partially supported by CAFIS utilizzo di tecniche analitiche per la determinazione di indici di qualita nel caffe verde tostato e macinato, Progetto Operativo FESR 2007-2013-CUP G73F12000120004.
KeyWords: Sensors
DOI: 10.1155/2014/529519

Citations: 30
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