Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics

Pöpping, Bert; Dominicis, Emiliano De; Dante, Mario; Nocetti, Marco

doi:10.3390/foods6020013

Cited by 19 publications

(17 citation statements)

References 4 publications

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“…This encourages the appearance on the market of counterfeited products that bear the PR brand at a lower price. The rate of fraud is estimated to be between 20% and 40%, the latter predominantly in the grated form [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

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

Abbatangelo

Núñez-Carmona

Sberveglieri

et al. 2018

Sensors

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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%. Different samples, in terms of percentage, seasoning and rind working process, were considered to tackle the problem at 360°. In parallel, GC-MS technique was used to give a name to the compounds that characterize Parmigiano and to relate them to sensors responses. Data analysis consisted of two stages: Multivariate analysis (PLS) and classification made in a hierarchical way with PLS-DA ad ANNs. Results were promising, in terms of correct classification of the samples. The correct classification rate (%) was higher for ANNs than PLS-DA, with correct identification approaching 100 percent.

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Section: Introductionmentioning

confidence: 99%

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

Abbatangelo

Núñez-Carmona

Sberveglieri

et al. 2018

Sensors

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“…provides a great chromatographic separation of semi-polar metabolites, which comprise a wide number of compounds (phenolic acids, flavonoids, alkaloids, or glycosylated species) that have proved to be useful and interesting for the authentication of food samples. Although C18 is generally proposed [23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38], some strategies have employed other reversed-phases such as HSS T3 [39], C8 [40], and C30 [41]. For instance, Black et al [39] used a HSS T3 column for the separation of potential biomarkers able to identify adulteration in oregano samples, while Martinez et al [40] proposed a C8 column with the aim to separate unknown food markers for the discrimination of tomato samples obtained in organic or conventional crops.…”

Section: Plots Of Scores Obtained For the Pca Analysis For Platforms mentioning

confidence: 99%

“…Recent advances of non-targeted LC-HRMS methodologies in food integrity and authenticity. not provide fragmentation data of the detected ions, metabolomics data can solve authenticity problematics without the identification of any compound (fingerprinting strategy) as previously commented [35]. The first step of non-targeted LC-HRMS approaches data treatment is the conversion of raw data in a matrix built by retention time, m/z values and the area or signal of each peak detected.…”

Section: Plots Of Scores Obtained For the Pca Analysis For Platforms mentioning

confidence: 99%

The Role of Liquid Chromatography-Mass Spectrometry in Food Integrity and Authenticity

Campmajó¹,

Núñez²,

Núñez³

2019

Mass Spectrometry - Future Perceptions and Applications

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Liquid chromatography coupled to mass spectrometry (LC-MS), tandem mass spectrometry (LC-MS/MS), and high resolution mass spectrometry (LC-HRMS) today are among the most common techniques to guarantee food integrity and authenticity. Targeted approaches, where a family of characteristic bioactive substances in the analyzed food products are monitored, are a common practice to ensure food authenticity regarding the production region since bioactive substances content and distribution in food depend on multiple parameters such as climate conditions, water resources, agrochemical practices, etc. On the other hand, non-targeted approaches, such as metabolomic fingerprinting, are a common practice where a huge number of spectral detected variables in the analyzed foods are monitored. In both approaches, characteristic patterns are searched among the analyzed food products by means of statistical chemometric methods to address food characterization, classification, and authentication. In the present chapter, the role of LC-MS in combination with chemometrics to guarantee food integrity and authenticity will be discussed. Coverage of all kinds of applications is beyond the scope of the present contribution, so we will focus on the most relevant applications published in the last years by addressing the most interesting examples and important aspects in the food authenticity field.

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“…Moreover, authenticity of food is a rising issue in many countries, even market leaders. As an example, it is estimated that the rate of fraud of Parmigiano Reggiano cheese, a well-known Italian product, is between 20% and 40% worldwide, reaching a dramatic 95% in the United States [30,33].…”

Section: Of 17mentioning

confidence: 99%

Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array

Zappa¹

2019

Preprint

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Food preservatives are compound that are used for the treatment of food to improve the shelf life. In the food industry, is necessary to monitor all processes, for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including food quality control. Commercial electronic noses are based on sensor arrays composed by a combination of different sensors, which include conductometric metal oxide devices. Metal oxide nanowires are considered among the most promising materials for the fabrication of novel sensing devices, which can enhance the overall performances of e-noses in food applications. In the present work, is reported the fabrication of a novel sensor array based on SnO2, CuO and WO3 nanowires deposited on top of commercial μHPs, provided by ams Sensor Solutions Germany GmbH. The array was tested for the discrimination of four typical compounds added to food products or used for their treatment to increase the shelf life: ethanol, acetone, nitrogen dioxide and ozone. Results are very promising: the sensors array was able to operate for long time consuming less than 50mW for each single sensor, and PCA analysis confirms that the device was able to discriminate between different compounds.

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Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics

Cited by 19 publications

References 4 publications

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

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

The Role of Liquid Chromatography-Mass Spectrometry in Food Integrity and Authenticity

Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array

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