Preserving the aromatic profile of aged Toma Piemontese Protected Designation of Origin cheese with gaseous ozone technology: A quality assessment via solid phase microextraction-gas chromatography-mass spectrometry/electronic nose.

The efficacy of low gaseous ozone concentrations-300 and 400 ppb (0.642 mg/m and 0.856 mg/m, respectively)-in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese Protected Designation of Origin (PDO) cheese was explored.

Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry.

Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variety of fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly the latter, has seen a significant increase in the adoption of technological tools to assess food quality, gradually supplanting human panelists and thus reshaping the entire quality control paradigm in the sector.