Abstract
Parmigiano Reggiano (PR) cheese is produced from the bovine milk in a limited geographic area in northern Italy. It is one of the oldest traditional cheeses manufactured in Europe (XII century) and is still one of the most esteemed Protected Designation of Origin (PDO) cheeses of Italy. The Parmigiano Reggiano Cheese Consortium (CFPR) is the institutional system that covers all the cheese dairy factories and controls the cheese production in terms of cow feeding, cheese manufacture and ripening processes. The aim of this study was to establish a new, rapid, portable, easy-to-use, economic and non-destructive fouling based on nanowire technology device (S3) to control the presence of false grated PR. All the analyzed samples were collected from the Consortium that picked the samples produced in different European countries (three samples from Germany, one from Ireland, one from Latvia and one from Lithuania). The achieved samples were analyzed with the cooperation of multidisciplinary technologies like Colorimeter, pH Meter, GC-MS with SPME and the new nanowire gas sensor device (S3). The applied techniques were able to create a specific database for the S3 device, capable to give results in a few minutes. The use of a Small Sensor System (S3) device to determine the specific volatile organic compounds (VOCs) of the grated PR is a promising approach offering, at the same time, a simpler, faster and easier to handle (no specialized technicians are required) solution with respect to the analytical techniques (GC-MS, HPLC). However, from the commercial point-of-view, low cost and reduced power consumption are the fundamental features that should entail a sensor device. In this study, S3 device was applied and found to be efficient in the discrimination of the different grated PR cheese samples. In particular, the discrimination was checked quali-quantitatively thanks to the analysis performed with the GC-MS-SPME technique. In fact, the achieved results demonstrated the quali-quantitative differences of the VOCs emitted by the samples. S3 device is a promising tool for the quality discrimination of the PR cheese and other foodstuffs. In our future works, specific database of the grated PR will be amplified for the direct use of S3 in the cheese-chain productions.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Consorzio del Parmigiano-Reggiano. Disciplinare di produzione del formaggio parmigiano reggiano, standard di produzione del formaggio. Consorzio Parmigiano Reggiano (2003)
M.T.S.R. Gomes, Electronic nose in diary products, in Electronic Noses and Tongues in Food Science (2016), pp. 21–30
S. Benedetti, N. Sinelli, S. Buratti, M. Riva, Shelf life of crescenza cheese as measured by electronic nose. J. Dairy Sci. 88, 3044–3051 (2005)
J. Thihaas, L. Vognsen, P.V. Nielsen, Electronic nose: new tool in modelling the riperning of Danish blue cheese. Int. Dairy J. 15, 679–691 (2005)
C. Cevoli, L. Ragni, A. Gori, A. Berardinelli, M.F. Caboni, Quality parameter assessment of grated Parmigiano-Reggiano cheese by waveguide spectroscopy. J. Food Eng. 113, 20–209 (2012)
G. Sberveglieri, G. Faglia, S. Groppelli, P. Nelli, A. Camanzi, A new technique for growing large surface-area SnO2 thin-film (RGTO technique). Semicond. Sci. Technol. 5(12), 123–1233 (1990)
G. Sberveglieri, I. Concina, E. Comini, M. Falasconi, M. Ferroni, V. Sberveglieri, Synthesis and integration of tin oxide nanowires into an electronic nose. Vacuum 86(5), 532–535 (2012)
V. Sberveglieri, E. Núñez Carmona, A. Pulvirenti, Detection of microorganism in water and different food matrix by electronic nose, in Sensing Technology: Current Status and Future Trends III (Springer International Publishing, 2015), pp. 243–258
M. Vezzoli, A. Ponzoni, M. Pardo, M. Falasconi, G. Faglia, G. Sberveglieri, Exploratory data analysis for industrial safety application. Sensors Actuators B: Chem. 131(1), 100–109 (2008)
V. Gobbi, M. Falasconi, G. Zambotti, V. Sberveglieri, A. Pulvirenti, G. Sberveglieri, Rapid diagnosis of Enterobacteriaceae in vegetable soups by a metal oxide sensor based. Sensors Actuators B: Chem. 207, 1104–1113 (2015)
V. Sberveglieri, E. Núñez Carmona, A. Pulvirenti, Nanowire sensor array for the rapid quality control on grated Parmigiano Reggiano, in IEEE Xplore Digital Library, XVIII AISEM Annual Conference 2015 (in press)
E. Meinhart, P. Schreier, Study of flavour compounds from Parmigiano Reggiano cheese. Milchwissenschaft 1, 689–691 (1986)
Group, T. e F. ‘Dictionary of food compounds’. CRC Press, II Edition, 2013
D.C. Frank, C.M. Owen, J. Patterson, Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. Food Sci. Technol. 37(2), 139–154 (2004)
V. Sberveglieri, Validation of Parmigiano Reggiano cheese aroma authenticity, categorized through the use of an array of semiconductors nanowire device (S3). Matherials 9, 1–81 (2016)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2017 Springer International Publishing AG
About this chapter
Cite this chapter
Sberveglieri, V., Bhandari, M.P., Pulvirenti, A., Carmona, E.N. (2017). Grated Parmigiano Reggiano Cheese: Authenticity Determination and Characterization by a Novel Nanowire Device (S3) and GC-MS. In: Mukhopadhyay, S., Postolache, O., Jayasundera, K., Swain, A. (eds) Sensors for Everyday Life. Smart Sensors, Measurement and Instrumentation, vol 23. Springer, Cham. https://doi.org/10.1007/978-3-319-47322-2_11
Download citation
DOI: https://doi.org/10.1007/978-3-319-47322-2_11
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-47321-5
Online ISBN: 978-3-319-47322-2
eBook Packages: EngineeringEngineering (R0)