Nanowire device (S3) to characterize the genuine aroma of Parmigiano Reggiano cheese
Autori: Sberveglieri V., Carmona EN., Pulvirenti A.
Affiliazione autori: CNR INO Sensor Lab, Via Branze 45, I-25123 Brescia, Italy; Univ Modena & Reggio Emilia, Dept Life Sci, I-42014 Reggio Emilia, Italy
Abstract: Parmigiano Reggiano (PR) is a much-appreciated cheese all over the world although it is produced in a little region in the northeast part of Italy from raw bovine milk.
The production and elaboration of this kind of cheese is based in a very restrictive normative that is regulated by the “Consorzio del Formaggio Parmigiano Reggiano” (CFPR) and has the Protected Designation of Origin (PDO).
One of the main problems of the grated and packed PR is the presence of false PR such as cheese produced in different areas. The aim of this study is to establish a new, rapid, easy-to-use, economic and non-destructive fouling based on nanowire technology applied in the Small Sensors System (S3) device to control the presence of false grated PR.
S3 device was used to establish the specific volatile organic compounds (VOCs) composition of real grated PR.
The obtained result attest that the instrument is able to discern between the different samples being an optimal tool to be applied in the quality control process of the PR production chain.
Parole chiavi: component; NanoWire (Nw); gas sensors; GC-MS with SPME; Parmigiano Reggiano Cheese