Unraveling the Chicken Meat Volatilome with Nanostructured Sensors: Impact of Live and Dehydrated Insect Larvae Feeding.

Incorporating insect meals into poultry diets has emerged as a sustainable alternative to conventional feed sources, offering nutritional, welfare benefits, and environmental advantages. This study aims to monitor and compare volatile compounds emitted from raw poultry carcasses and subsequently from cooked chicken pieces from animals fed with different diets, including the utilization of insect-based feed ingredients. Alongside the use of traditional analytical techniques, like solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), to explore the changes in VOC emissions, we investigate the potential of S3+ technology.

Data-Driven Virtual Sensing for Electrochemical Sensors.

In recent years, the application of machine learning for virtual sensing has revolutionized the monitoring and management of information. In particular, electrochemical sensors generate large amounts of data, allowing the application of complex machine learning/AI models able to (1) reproduce the measured data and (2) predict and manage faults in the measuring sensor. In this work, data-driven models based on an autoregressive model and an artificial neural network have been identified and used to (i) evaluate sensor redundancy and (ii) predict and manage faults in the context of electrochemical sensors for the measurement of ethanol.

Nanotechnology and E-Sensing for Food Chain Quality and Safety.

Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society.

Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons.

Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived Leuconostoc strains, covering four species, in their potential as a lyophilized starter culture for flavor production in fermented soy-based cheese alternatives.

Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors.

Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography-mass spectrometry with solid-phase micro-extraction detection (GC-MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied.

Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors.

Vinegar is a fermented product that is appreciated world-wide. It can be obtained from different kinds of matrices. Specifically, it is a solution of acetic acid produced by a two stage fermentation process.

Internet of Food (IoF), Tailor-Made Metal Oxide Gas Sensors to Support Tea Supply Chain.

Tea is the second most consumed beverage, and its aroma, determined by volatile compounds (VOCs) present in leaves or developed during the processing stages, has a great influence on the final quality. The goal of this study is to determine the volatilome of different types of tea to provide a competitive tool in terms of time and costs to recognize and enhance the quality of the product in the food chain. Analyzed samples are representative of the three major types of tea: black, green, and white.

An Array of MOX Sensors and ANNs to Assess Grated Parmigiano Reggiano Cheese Packs' Compliance with CFPR Guidelines.

Parmigiano Reggiano cheese is one of the most appreciated Italian foods on account of its high nutrient content and taste. Due to its high cost, these characteristics make this product subject to counterfeiting in different forms. In this study, an approach based on an array of gas sensors has been employed to assess if it was possible to distinguish different samples based on their aroma.

Nanostructured MOS Sensor for the Detection, Follow up, and Threshold Pursuing of Development in Milk Samples.

Food poisoning is still the first cause of hospitalization worldwide and the most common microbial agent, , is the most commonly reported gastrointestinal disease in humans in the EU (European Union) as is reported by the European Union One Health 2018 Zoonoses Report styled by the EFSA (European Food Safety Authority) and ECDC (European Center for Disease Prevention and Control). One of the vehicles of transmission of this disease is milk. Nanostructured MOS (Metal Oxide Semiconductor) sensors have extensively demonstrated their ability to reveal the presence and follow the development of microbial species.

UV-Enhanced Humidity Sensing of Chitosan-SnO Hybrid Nanowires.

The surface of SnO nanowires was functionalized by chitosan for the development of room-temperature conductometric humidity sensors. SnO nanowires were synthesized by the seed-mediated physical-vapor-deposition (PVD) method. Chitosan layers were deposited on top of the SnO nanowires by spin coating.

Chemical Gas Sensors Studied at SENSOR Lab, Brescia (Italy): From Conventional to Energy-Efficient and Biocompatible Composite Structures.

In this paper, we present the investigations on metal oxide-based gas sensors considering the works performed at SENSOR lab, University of Brescia (Italy). We reported the developments in synthesis techniques for the preparation of doped and functionalized low-dimensional metal oxide materials. Furthermore, we discussed our achievements in the fabrication of heterostructures with unique functional features.

Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams.

Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography-mass spectrometry (GC-MS) and solid-phase micro-extraction (SPME) analysis.

Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO.

Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2).

Innovative Sensor Approach to Follow Development.

infection affects more than 200,000 people every year in Europe and in the last four years a trend shows an increase in campylobacteriosis. The main vehicle for transmission of the bacterium is contaminated food like meat, milk, fruit and vegetables. In this study, the aim was to find characteristic volatile organic compounds (VOCs) of in order to detect its presence with an array of metal oxide (MOX) gas sensors.

Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano.

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%.

Metal Oxide Gas Sensors, a Survey of Selectivity Issues Addressed at the SENSOR Lab, Brescia (Italy).

This work reports the recent results achieved at the SENSOR Lab, Brescia (Italy) to address the selectivity of metal oxide based gas sensors. In particular, two main strategies are being developed for this purpose: (i) investigating different sensing mechanisms featuring different response spectra that may be potentially integrated in a single device; (ii) exploiting the electronic nose (EN) approach. The former has been addressed only recently and activities are mainly focused on determining the most suitable configuration and measurements to exploit the novel mechanism.

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

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.