ArticleSensors (Basel, Switzerland)2018
Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano.
Article in Sensors (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Utilization of nanosensors and nanomaterials to revolutionize the food industry: boosting product safety, quality, and sustainability.RSC advances · 2026Review
- Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay.Foods (Basel, Switzerland) · 2025Article
- Unraveling the Chicken Meat Volatilome with Nanostructured Sensors: Impact of Live and Dehydrated Insect Larvae Feeding.Sensors (Basel, Switzerland) · 2024Article
- Nanotechnology and E-Sensing for Food Chain Quality and Safety.Sensors (Basel, Switzerland) · 2023Review
- Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors.Sensors (Basel, Switzerland) · 2022Article
- Internet of Food (IoF), Tailor-Made Metal Oxide Gas Sensors to Support Tea Supply Chain.Sensors (Basel, Switzerland) · 2021Article
- Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy.Foods (Basel, Switzerland) · 2020Article
- An Array of MOX Sensors and ANNs to Assess Grated Parmigiano Reggiano Cheese Packs' Compliance with CFPR Guidelines.Biosensors · 2020Article
- Nanostructured MOS Sensor for the Detection, Follow up, and Threshold Pursuing ofSensors (Basel, Switzerland) · 2020Article
- Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months.Foods (Basel, Switzerland) · 2020Article
- Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams.Foods (Basel, Switzerland) · 2019Article
- Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array.Foods (Basel, Switzerland) · 2019Article
- The Influence of Nb on the Synthesis of WOSensors (Basel, Switzerland) · 2019Article
- Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO.Molecules (Basel, Switzerland) · 2019Article
- Innovative Sensor Approach to FollowBiosensors · 2019Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content of nutrients and taste. However, these characteristics make this product subject to counterfeiting in different forms. In this study, a novel method based on an electronic nose has been developed to investigate the potentiality of this tool to distinguish rind percentages in grated Parmigiano Reggiano packages that should be lower than 18%. Different samples, in terms of percentage, seasoning and rind working process, were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them to sensors responses. Data analysis consisted of two stages: Multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results were promising, in terms of correct classification of the samples. The correct classification rate (%) was higher for ANNs than PLS-DA, with correct identification approaching 100 percent.
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