Nanowire sensor array for the rapid quality control on grated Parmigiano Reggiano
Year: 2015
Authors: Sberveglieri V., Carmona EN., Pulvirenti A.
Autors Affiliation: 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. The production and elaboration of this kind of cheese is based in a very restrictive normative that is regulated by the “Consorzio del Parmigiano Reggiano”. It is stablish as the 18% as the maximum limit of crust allowed inside the packs of grated PR. The aim of this study is to stablish a new, rapid, easy-to-use and economic fouling based on nanowire technology applied in the EOS835 to control the percentage of crust on grated PR. The obtained result attest that the instrument is able to discern the allowed limit of crust being an optimal tool to be applied in the quality control process of the PR production chain.
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KeyWords: Nanowire; Electronic Nose; GC-MS with SPME; Parmigiano Reggiano