SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Majcher, Małgorzata; Kaczmarek, Anna; Klensporf‐Pawlik, Dorota; Pikul, J.; Jeleń, Henryk H.

doi:10.1007/s12161-015-0114-x

Cited by 47 publications

(23 citation statements)

References 23 publications

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“…Authenticity of Polish Oscypek was determined using an enose based on solid-phase microextraction and mass spectrometry (SPME-MS). SPME-MS involved volatile extraction by SPME with subsequent characterization of mass spectra without separation of volatile compounds using GC (Majcher et al 2015). It was reported that the aroma of different cheeses was specific and discrimination of Oscypek-like cheeses from traditional PDO Oscypek is possible.…”

Section: Milk Productsmentioning

confidence: 99%

“…It was reported that the aroma of different cheeses was specific and discrimination of Oscypek-like cheeses from traditional PDO Oscypek is possible. Application of multivariate analyses of SPME-MS data including PCA, LDA, soft independent modelling of class analogy (SIMCA), and support vector machine (SVM) allowed successful discrimination of Oscypek cheeses from adulterated ones and led the authors to the conclusion that the e-nose applied in their study can be used to detect mislabelling and adulteration of PDO Oscypek cheeses (Majcher et al 2015).…”

Section: Milk Productsmentioning

confidence: 99%

“…Moreover, MS spectra provide chemical information about the sample, therefore differentiation of different samples is possible (Peris and Escuder-Gilabert 2009). In the area of food authenticity, MS-based e-noses have been used to confirm the geographical origin of cheese (Pillonel et al 2002;Majcher et al 2015), olive oils (Cerrato Oliveros et al 2005), and wine (Cynkar et al 2010;Martí et al 2004), authenticity of traditional vinegar (Cocchi et al 2007), olive oil adulteration (Lorenzo et al 2002;Peña et al 2005), and botanical origin of honey (Ampuero et al 2004). …”

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price), health (allergens), and religious reasons. Flavour of several food products is one of the key attributes of their quality and authenticity. In the case of some foods, the aroma of a product is specific enough to discriminate an original product from its fraud or adulterated counterpart. Electronic nose (e-nose) is a rapid and powerful technique, which requires no special sample preparation to determine the aroma of a product. In the present review, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed. E-noses of various configurations are a very promising tool for testing the authenticity of food products.

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Section: Milk Productsmentioning

confidence: 99%

Section: Milk Productsmentioning

confidence: 99%

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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“…Since, PDO (Protected Denomination of Origin) cheeses are products of high commercial value confined according to legislative and proper labelling rules, different analytical techniques have been developed to evaluate the authenticity. Quantification and adulteration measurement of bovine, ovine and caprine milk mixtures in commercial PDO cheeses have been quantified by using RP-HPLC (Reverse Phase High Performance Liquid Chromatography) (Ferreira & Cacote, 2003;Guerreiro, Barros, Fernandes, Pires, & Bardsley, 2013), high resolution melting (HRM) based method utilizing specific mitochondrial primers (Ganopoulos, Sakaridis, Argiriou, Madesis, & Tsaftaris, 2013) and solid-phase microextraction-mass spectrometry method (SPME-MS) based on volatile profile (Majcher, Kaczmarek, Klensporf-Pawlik, Pikul, & Jeleń, 2015). Indirect competitive ELISA has been used to detect cow milk adulteration in goat, sheep and buffalo milk (Hurley et al 2004).…”

Section: Milk Adulteration With Milk From Different Sourcesmentioning

confidence: 99%

Common milk adulteration and their detection techniques

2016

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Food adulteration is a global concern and developing countries are at higher risk associated with it due to lack of monitoring and policies. However, this is one of the most common phenomena that has been overlooked in many countries. Unfortunately, in contrast to common belief, milk adulterants can pose serious health hazards leading to fatal diseases. This paper presents a detailed review of common milk adulterants as well as different methods to detect the adulterants both qualitatively and quantitatively. This study is organized to be an 'adulterant based' study instead of 'techniques based' one, where qualitative detection for most of the common adulterants are enlisted and quantitative detection methods are limited to few major adulterants of milk. Apart from regular techniques, recent development in these detection techniques have also been reported. Nowadays milk is being adulterated in more sophisticated ways that demands for cutting edge research for the detection of the adulterants. This review intends to contribute towards the common knowledge base regarding possible milk adulterants and their detection techniques.

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“…The identification of unique markers help in resolving the authenticity issues of the PDO cheeses [30]. Moreover, SPME-GC-MS coupled with an electronic nose analysis can provide a better understanding of the distribution of cheese volatile compounds into classes and track the cheese quality [31].…”

Section: Introductionmentioning

confidence: 99%

A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese

Sberveglieri¹,

Bhandari

Núñez-Carmona³

et al. 2016

Biosensors

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To determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compounds (VOCs) profile of this cheese. However, most of the classical methods are time consuming and costly. The aim of this work was to illustrate a new simple, portable, fast, reliable, non-destructive, and economic sensor device S3 based on an array of six metal oxide semiconductor nanowire gas sensors to assess and discriminate the quality ranking of grated Parmigiano Reggiano cheese samples and to identify the VOC biomarkers using a headspace SPME-GC-MS. The device could clearly differentiate cheese samples varying in quality and ripening time when the results were analyzed by multivariate statistical analysis involving principal component analysis (PCA). Similarly, the volatile constituents of Parmigiano Reggiano identified were consistent with the compounds intimated in the literature. The obtained results show the applicability of an S3 device combined with SPME-GC-MS and sensory evaluation for a fast and high-sensitivity analysis of VOCs in Parmigiano Reggiano cheese and for the quality control of this class of cheese.

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SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Cited by 47 publications

References 23 publications

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Common milk adulteration and their detection techniques

A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese

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