Abstract Parmigiano Reggiano is a typical Italian product known all over the world. Appreciated for its qualities, it is also one of the most counterfeit foods. To avoid this, two different techniques has been used: GC-MS with SPME and S3 gas sensor. With the first one, characteristic VOCs of different cheeses has been found. The most present classes are alcohols, aldehydes, hydrocarbons, esters and ketones, for a total of 58 compounds. Statistical analysis has shown that only 6 of them could be used to distinguish between Parmigiano Reggiano and its competitors. Instead, S3 is a new, rapid, economic and user-friendly approach. Assessing the variation of sensors resistances, it has been possible to discriminate between different kind of cheeses with an accuracy higher than 80%. Data analysis was performed considering PLS to have a visual representation of samples, the SFS algorithm for features selection and PLS-DA as classifier.

中文翻译：

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应用新型 S3 纳米线气体传感器装置与 GC-MS 并行识别来自美国和欧洲竞争对手的 Parmigiano Reggiano

摘要 Parmigiano Reggiano是世界闻名的典型意大利产品。因其品质而受到赞赏，它也是最假冒的食品之一。为了避免这种情况，使用了两种不同的技术：带有 SPME 和 S3 气体传感器的 GC-MS。在第一个中，已经发现了不同奶酪的特征 VOC。最常见的类别是醇类、醛类、烃类、酯类和酮类，总共有 58 种化合物。统计分析表明，其中只有 6 个可以用来区分 Parmigiano Reggiano 及其竞争对手。相反，S3 是一种新的、快速的、经济的和用户友好的方法。通过评估传感器电阻的变化，可以以高于 80% 的准确度区分不同种类的奶酪。