{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T01:14:18Z","timestamp":1760404458675,"version":"build-2065373602"},"reference-count":22,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2012,2,1]],"date-time":"2012-02-01T00:00:00Z","timestamp":1328054400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes\u2019 milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes\u2019 cheese samples, exclude 32 cheeses made from cow\u2019s milk and to classify half of the ewes\u2019 cheese samples as possibly authentic. Two other sensors, coated with polyvinylpyrrolidone and triethanolamine clearly distinguished between Flamengo, Brie, Gruy\u00e8re and Mozzarella cheeses. Brie cheeses were further separated according to their origin, and Mozzarella grated cheese also appeared clearly separated from non-grated Mozzarella.<\/jats:p>","DOI":"10.3390\/s120201422","type":"journal-article","created":{"date-parts":[[2012,2,1]],"date-time":"2012-02-01T12:23:15Z","timestamp":1328098995000},"page":"1422-1436","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes\u2019 Cheese and to Discriminate between Cheese Varieties"],"prefix":"10.3390","volume":"12","author":[{"given":"V\u00e2nia F.","family":"Pais","sequence":"first","affiliation":[{"name":"CESAM & Department of Chemistry, University of Aveiro, Aveiro 3810-193, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8980-3111","authenticated-orcid":false,"given":"Jo\u00e3o A. B. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"CESAM & Department of Chemistry, University of Aveiro, Aveiro 3810-193, Portugal"}]},{"given":"Maria Teresa S. R.","family":"Gomes","sequence":"additional","affiliation":[{"name":"CESAM & Department of Chemistry, University of Aveiro, Aveiro 3810-193, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2012,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0925-4005(03)00321-6","article-title":"The electronic nose applied to dairy products: A review","volume":"94","author":"Ampuero","year":"2003","journal-title":"Sens. Actuat. B"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1007\/s00217-002-0629-4","article-title":"Analytical methods for the determination of the geographic origin of Emmental cheese: Volatile compounds by GC\/MS-FID and electronic nose","volume":"216","author":"Pillonel","year":"2003","journal-title":"Eur. Food Res. Technol"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"858","DOI":"10.1016\/S0165-9936(03)01206-8","article-title":"Fast characterization of foodstuff by headspace mass mass spectrometry (HS-MS)","volume":"22","author":"Begnaud","year":"2003","journal-title":"Trends Anal. Chem"},{"key":"ref_4","first-page":"13","article-title":"Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese","volume":"36","author":"Drake","year":"2003","journal-title":"LTW Food Sci. Technol"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"491","DOI":"10.1016\/S0925-4005(02)00298-8","article-title":"Fast characterization of Camembert cheeses by static headspace\u2014Mass spectrometry","volume":"87","author":"Begnaud","year":"2002","journal-title":"Sens. Actuat. B"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1386","DOI":"10.1021\/ac011053h","article-title":"Fast characterization of cheeses by dynamic headspace\u2014Mass spectrometry","volume":"74","author":"Denoyer","year":"2002","journal-title":"Anal. Chem"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1002\/ffj.1924","article-title":"Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS","volume":"24","author":"Reineccius","year":"2009","journal-title":"Flavour Frag. J"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1549","DOI":"10.1007\/s00216-010-3693-9","article-title":"Sampling analytes from cheese products for fast detection using neutral desorption extractive electrospray ionization mass spectrometry","volume":"397","author":"Wu","year":"2010","journal-title":"Anal. Bioanal. Chem"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.talanta.2008.05.042","article-title":"Development of an electronic nose to identify and quantify volatile hazardous compounds","volume":"77","author":"Fernandes","year":"2008","journal-title":"Talanta"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"679","DOI":"10.1016\/j.idairyj.2004.07.023","article-title":"Electronic nose: New tool in modelling the ripening of Danish blue cheese","volume":"15","author":"Trihaas","year":"2005","journal-title":"Int. Dairy J"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1016\/S0958-6946(03)00005-0","article-title":"Characterisation of commercial Cheddar cheese flavour. 1: Traditional and electronic nose approach to quality assessment and market classification","volume":"13","author":"Delahunty","year":"2003","journal-title":"Int. Dairy J"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/S0958-6946(03)00006-2","article-title":"Characterisation of commercial Cheddar cheese flavour. 2: Study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment","volume":"13","author":"Delahunty","year":"2003","journal-title":"Int. Dairy J"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1315","DOI":"10.1016\/j.foodchem.2011.05.126","article-title":"Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds","volume":"129","author":"Cevoli","year":"2011","journal-title":"Food Chem"},{"key":"ref_14","unstructured":"Haddi, Z., Annanouch, F., Amari, A., Hadoune, A., and Bouchikhi, B. (2010, January 1\u20134). Application of a Portable Electronic Nose Device to Discriminate and Identify Cheeses with Known Percentages of Cow\u2019s and Goat\u2019s Milk. Waikoloa, HI, USA."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/S0925-4005(03)00395-2","article-title":"Determination of the ripening state of Emmental cheese via quartz crystal microbalances","volume":"95","author":"Bargon","year":"2003","journal-title":"Sens. Actuat. B"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1007\/BF01337937","article-title":"Verwendung von Schwingquartzen zur W\u00e4gung d\u00fcnner Schichten und zur Mikrow\u00e4gung","volume":"155","author":"Sauerbrey","year":"1959","journal-title":"Z. Phys"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"959","DOI":"10.1016\/S0958-6946(02)00124-3","article-title":"Key odorants in various cheese types as determined by gas chromatography-olfactometry","volume":"12","author":"Curioni","year":"2002","journal-title":"Int. Dairy J"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"5199","DOI":"10.1021\/ac020296m","article-title":"Solid-phase microextraction in combination with GC\/MS for quantification of the major volatile free fatty acids in ewe cheese","volume":"74","author":"Pinho","year":"2002","journal-title":"Anal. Chem"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1030","DOI":"10.1021\/ac001146j","article-title":"Soli-phase microextraction\u2014Mass spectrometry: A new approach to the rapid characterization of cheeses","volume":"73","author":"Viallon","year":"2001","journal-title":"Anal. Chem"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"260","DOI":"10.1007\/s00217-002-0548-4","article-title":"Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses","volume":"215","author":"Pillonel","year":"2002","journal-title":"Eur. Food Res. Technol"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.aca.2008.01.068","article-title":"Detecting spoiled fruit in the house of the future","volume":"617","author":"Fernandes","year":"2008","journal-title":"Anal. Chim. Acta"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.snb.2008.10.037","article-title":"A new analytical system, based on an acoustic wave sensor, for halitosis evaluation","volume":"136","author":"Fernandes","year":"2009","journal-title":"Sens. Actuat. B"}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/12\/2\/1422\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T21:48:42Z","timestamp":1760219322000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/12\/2\/1422"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,2,1]]},"references-count":22,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2012,2]]}},"alternative-id":["s120201422"],"URL":"https:\/\/doi.org\/10.3390\/s120201422","relation":{},"ISSN":["1424-8220"],"issn-type":[{"type":"electronic","value":"1424-8220"}],"subject":[],"published":{"date-parts":[[2012,2,1]]}}}