The characteristic volatile fingerprint of a given food matrix, may offer information about safety and quality of the production process. Currently the applied methods to the quality control process in the food chain requires time, high amount of money and high level trained lab staff. The new device S3, based on nanowire sensors, exploits the production of the set of Volatile Organic Compound (VOC) of a given matrix, to detect qualitative and quantitative changes in the volatile profile obtaining the results in less than 1 minute. The goal of this work is the setting up of a new method based on the collaboration of metal oxide nanowire sensor device S3 with SPME-GC-MS to be applied in the quality control process of Parmigiano Reggiano.
APPLICATION OF NANOWIRE GAS SENSOR DEVICE (S3) FOR THE QUALITY CONTROL PROCESS OF PARMIGIANO REGGIANO
Estefanía NúñezCarmona;Veronica Sberveglieri
2017
Abstract
The characteristic volatile fingerprint of a given food matrix, may offer information about safety and quality of the production process. Currently the applied methods to the quality control process in the food chain requires time, high amount of money and high level trained lab staff. The new device S3, based on nanowire sensors, exploits the production of the set of Volatile Organic Compound (VOC) of a given matrix, to detect qualitative and quantitative changes in the volatile profile obtaining the results in less than 1 minute. The goal of this work is the setting up of a new method based on the collaboration of metal oxide nanowire sensor device S3 with SPME-GC-MS to be applied in the quality control process of Parmigiano Reggiano.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
