Abstract
In this work is illustrated the application of S3 (Small Sensor System) device, equipped with an array of six metal oxide semiconductor (MOX) gas sensors, coupled with enfleurage as new approach to characterize the aromatic profile of Balsamic Vinegars (BVs). Thanks to the enfleurage in fact, the lipophilic volatile compounds are extracted from balsamic vinegar while acetic acid and its derivatives whose high concentration negatively influences MOX sensors sensitivity are not involved in the process. The obtained results show the huge potentiality of this new approach to evaluate BVs quality. All the samples were analyzed in parallel by GC-MS (Gas Chromatography-Mass Spectrometry) with SPME (Solid Phase Micro-Extraction).
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