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首页> 外文会议>2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose >Spectrocolorimetry and nanowire gas sensor device S3 for the analysis of Parmigiano Reggiano cheese ripening
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Spectrocolorimetry and nanowire gas sensor device S3 for the analysis of Parmigiano Reggiano cheese ripening

机译：分光比色法和纳米线气体传感器设备S3用于分析帕马森干酪的成熟度

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This paper presents an analysis of the ripening process of Italian Parmigiano Reggiano cheese with non-destructive and portable techniques based on the use of a nanowire gas sensor device S3 and a spectrocolorimeter with L*a*b* parameters of CIELab colorimetric system. We illustrate a new electronic nose model S3 composed of an array of six metal-oxide-semiconductor (MOS) nanowire gas sensors which is rapid and easy to operate. The grated cheese samples were analyzed with the S3 device used for the evaluation of cheese headspace volatile organic compounds (VOCs). Similarly, a spectrocolorimeter was used for the color evaluation of the cheese samples. The experimental evidence suggests the true potential of the electronic nose S3 combined with spectrocolorimetry technique for the study and monitoring of the Parmigiano Reggiano cheese ripening and eventually the cheese quality control.
机译：本文基于使用纳米线气体传感器设备S3和带有CIELab比色系统的L * a * b *参数的分光色度计，使用无损和便携式技术对意大利Parmigiano Reggiano奶酪的成熟过程进行了分析。我们说明了一个新的电子鼻模型S3，该模型由六个金属氧化物半导体（MOS）纳米线气体传感器组成，该传感器快速且易于操作。用S3设备分析磨碎的奶酪样品，该设备用于评估奶酪顶空挥发性有机化合物（VOC）。类似地，将分光色度计用于干酪样品的颜色评估。实验证据表明，电子鼻S3结合分光比色技术的真正潜力可用于研究和监控帕马森干酪的成熟度，并最终控制干酪的质量。

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