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,Veronica Sberveglieri,Estefanía Núñez-Carmona,Dario Zappa,Giorgio Sberveglieri,Elisabetta Comini

doi:10.3390/s18051617

Marco Abbatangelo, Veronica Sberveglieri + Show 4 more

Open Access

https://doi.org/10.3390/s18051617

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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.

Highlights

Parmigiano Reggiano (PR) cheese is among the most typical Italian foods and one of the oldest traditional cheeses produced in Europe
The same trend was observed in the other compounds, since biochemical processes that lead to their formation are very similar
This study aimed at verifying the possible distinction between grated PR with different rind percentages with an electronic nose, taking into account two other variables: seasoning degree and working processes of rind

Summary

Introduction

Parmigiano Reggiano (PR) cheese is among the most typical Italian foods and one of the oldest traditional cheeses produced in Europe. It is the most important Protected Designation of Origin (PDO) Italian cheese in terms of commercial importance [1]. All the procedures, which must be followed to obtain the original PR, make this cheese a high-value product This leads to a final product that has various nutritional properties: its dry weight is mostly composed of proteins and lipids, it is lactose- and galactose-free and it is rich in organic acids, such as lactic acid, acetic acid, propionic and butyric acids [4]. The semi-fat composition, due to natural creaming of skimmed

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