Validation of Parmigiano Reggiano Cheese Aroma Authenticity, Categorized through the Use of an Array of Semiconductors Nanowire Device (S3)
Authors: Sberveglieri V.
Autors Affiliation: CNR, INO Sensor Lab, Via Branze 45, I-25123 Brescia, Italy.
Abstract: Parmigiano Reggiano (PR) cheese is one of the most important Italian Protected Designation of Origin (PDO) cheeses and it is exported worldwide. As a PDO, the product is supposed to have distinctive sensory characteristics. In this work we present the use of the Small Gas Sensor System (S3) device for the identification of specific PR markers, as compared to classical chemical techniques, such as Gas chromatography-mass spectrometry solid-phase microextraction (SPME-GC-MS). Markers are used to determine the percent of grated pulp and rind commercially utilized. The S3 device is equipped with an array of six metal oxide semiconductor (MOX) gas sensors, three of them with a nanowire (NW) morphology and the other three in the form of thin films. PDO can cover grated PR cheese as well, but only if made with whole cheese. Grated PR cheese must be characterized by the absence of additives and no more than 18% crust. The achieved results strongly encourage the use of S3 for a rapid identification of the percentage of grated PR.
Volume: 9 (2) Pages from: 81-1 to: 81-8
KeyWords: nanowire gas sensors; Parmigiano Reggiano; gas sensor device; GC-MS; aroma characterizationDOI: 10.3390/ma9020081Citations: 11data from “WEB OF SCIENCE” (of Thomson Reuters) are update at: 2021-10-17References taken from IsiWeb of Knowledge: (subscribers only)Connecting to view paper tab on IsiWeb: Click hereConnecting to view citations from IsiWeb: Click here