ArticleBiosensors2016
A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese.
Article in Biosensors, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Humidity-Enhanced Effects of Sputtered Au Nanoparticles on the Ethanol Sensing Performance of Thermally Evaporated ZnO Nanowires.ACS omega · 2026Article
- Nano-Tailored Triple Gas Sensor for Real-Time Monitoring of Dough Preparation in Kitchen Machines.Sensors (Basel, Switzerland) · 2025Article
- Nanotechnology and E-Sensing for Food Chain Quality and Safety.Sensors (Basel, Switzerland) · 2023Review
- Comparative Analysis of Acanthopanacis Cortex and Periplocae Cortex Using an Electronic Nose and Gas Chromatography-Mass Spectrometry Coupled with Multivariate Statistical Analysis.Molecules (Basel, Switzerland) · 2022Article
- Development of a Low-Cost Electronic Nose for Detection of Pathogenic Fungi and Applying It toSensors (Basel, Switzerland) · 2021Article
- Internet of Food (IoF), Tailor-Made Metal Oxide Gas Sensors to Support Tea Supply Chain.Sensors (Basel, Switzerland) · 2021Article
- Nanostructured MOS Sensor for the Detection, Follow up, and Threshold Pursuing ofSensors (Basel, Switzerland) · 2020Article
- Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets.Sensors (Basel, Switzerland) · 2020Article
- Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO.Molecules (Basel, Switzerland) · 2019Article
- Innovative Sensor Approach to FollowBiosensors · 2019Article
- Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano.Sensors (Basel, Switzerland) · 2018Article
- Metal Oxide Gas Sensors, a Survey of Selectivity Issues Addressed at the SENSOR Lab, Brescia (Italy).Sensors (Basel, Switzerland) · 2017Review
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Authors and funding
5 authors.
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Abstract
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.
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