A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese

• Published in: Biosensors (Basel) 2016-12, Vol.6 (4), p.60-60
• Main Authors: Sberveglieri, Veronica, Bhandari, Manohar Prasad, Núñez Carmona, Estefanía, Betto, Giulia, Sberveglieri, Giorgio
• Format: Article
• Language: English
• Subjects: Biosensing Techniques - instrumentation; Biosensing Techniques - methods; cheese quality; electronic nose; Gas Chromatography-Mass Spectrometry; nanowire gas sensor array; Nanowires; Parmigiano Reggiano; SPME-GC-MS; Volatile Organic Compounds - analysis
• ISSN: 2079-6374; 2079-6374
• DOI: 10.3390/bios6040060

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.