Journal
JOURNAL OF FOOD ENGINEERING
Volume 236, Issue -, Pages 36-43Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.05.009
Keywords
Nanowire sensors; S3; GC-MS; Parmigiano reggiano; Discrimination; PLS-DA
Categories
Ask authors/readers for more resources
Parmigiano Reggiano is a typical Italian product known all over the world. Appreciated for its qualities, it is also one of the most counterfeit foods. To avoid this, two different techniques has been used: GC-MS with SPME and S3 gas sensor. With the first one, characteristic VOCs of different cheeses has been found. The most present classes are alcohols, aldehydes, hydrocarbons, esters and ketones, for a total of 58 compounds. Statistical analysis has shown that only 6 of them could be used to distinguish between Parmigiano Reggiano and its competitors. Instead, S3 is a new, rapid, economic and user-friendly approach. Assessing the variation of sensors resistances, it has been possible to discriminate between different kind of cheeses with an accuracy higher than 80%. Data analysis was performed considering PLS to have a visual representation of samples, the SFS algorithm for features selection and PLS-DA as classifier.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available