Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano

Marco Abbatangelo
* ORCID logo ,
Estefanía Núñez-Carmona
ORCID logo ,
Veronica Sberveglieri
ORCID logo ,
Dario Zappa
ORCID logo ,
Elisabetta Comini
ORCID logo ,
Giorgio Sberveglieri
Version 1 : Received: 11 April 2018 / Approved: 12 April 2018 / Online: 12 April 2018 (06:25:29 CEST)

A peer-reviewed article of this Preprint also exists.

Abbatangelo, M.; Núñez-Carmona, E.; Sberveglieri, V.; Zappa, D.; Comini, E.; Sberveglieri, G. 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 2018, 18, 1617. Abbatangelo, M.; Núñez-Carmona, E.; Sberveglieri, V.; Zappa, D.; Comini, E.; Sberveglieri, G. 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 2018, 18, 1617.

Abstract

Parmigiano Reggiano cheese is one of the most appreciated and consumed food worldwide, especially in Italy, for its high content of nutrients and for its 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 in order to investigate the potentiality of this tool to distinguish rind percentage 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 with sensors responses. Data analysis consisted of two stages: multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results are promising in terms of correct classification of the samples. The classification rate is higher for ANNs than PLS-DA, reaching also 100% values.

Keywords

electronic nose; nanowire gas sensors; food quality control; Parmigiano Reggiano; multivariate data analysis; artificial neural network

Subject

Computer Science and Mathematics, Mathematical and Computational Biology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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