{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T00:32:40Z","timestamp":1769128360761,"version":"3.49.0"},"reference-count":33,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2018,7,25]],"date-time":"2018-07-25T00:00:00Z","timestamp":1532476800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Cheese prepared from whole milk, raw and pasteurized, were analysed by an electronic nose based on piezoelectric quartz crystals and an electronic tongue based on potentiometric sensors, immediately after their preparation and along ripening (after 7 and 21 days). Whey was also analysed by the potentiometric electronic tongue. Results obtained by the electronic nose and tongue were found to be complementary, with the electronic nose being more sensitive to differences in the milk and the electronic tongue being more sensitive to milk pasteurization. Electronic tongue was able to distinguish cheeses made from raw and pasteurized milk, both analysing the whey or the curd, with correct classification rate of 96% and 84%, respectively. Besides, the electronic nose was more sensitive than the electronic tongue to the ripening process, with large differences between samples after 7 and 21 days, while the electronic tongue was only sensitive to the initial maturation stages, with large difference between freshly prepared cheese and with seven days of maturation.<\/jats:p>","DOI":"10.3390\/s18082415","type":"journal-article","created":{"date-parts":[[2018,7,25]],"date-time":"2018-07-25T08:28:47Z","timestamp":1532507327000},"page":"2415","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Cheeses Made from Raw and Pasteurized Cow\u2019s Milk Analysed by an Electronic Nose and an Electronic Tongue"],"prefix":"10.3390","volume":"18","author":[{"given":"Nuno","family":"Valente","sequence":"first","affiliation":[{"name":"CESAM\/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7963-3892","authenticated-orcid":false,"given":"Alisa","family":"Rudnitskaya","sequence":"additional","affiliation":[{"name":"CESAM\/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8980-3111","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Oliveira","sequence":"additional","affiliation":[{"name":"CESAM\/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8906-4809","authenticated-orcid":false,"given":"Elvira","family":"Gaspar","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, Faculty of Science and Technology, New University of Lisbon, Quinta da Torre, 2825-114 Caparica, Portugal"}]},{"given":"M.","family":"Gomes","sequence":"additional","affiliation":[{"name":"CESAM\/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2018,7,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1016\/S0958-6946(98)00112-5","article-title":"The effect of heating on physicochemical and renneting properties of milk: A comparison between caprine, ovine and bovine milk","volume":"8","author":"Raynal","year":"1998","journal-title":"Int. Dairy J."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1051\/lait:2000105","article-title":"Rennet coagulation of heated milk concentrates","volume":"80","author":"Schreiber","year":"2000","journal-title":"Le Lait"},{"key":"ref_3","first-page":"479","article-title":"Comparison des cin\u00e9tiques de coagulation enzymatique et mixte du lait. Influence du calcium","volume":"89","year":"1989","journal-title":"Le Lait"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1233","DOI":"10.3168\/jds.S0022-0302(79)83405-0","article-title":"Milk clotting and curd firmness as affected by type of milk-clotting enzyme, calcium chloride concentration, and season of year","volume":"62","author":"Kowalchyk","year":"1979","journal-title":"J. Dairy Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1051\/lait:2000134","article-title":"Rennet coagulation of skim milk and curd drainage: Effect of pH, casein concentration, ionic strength and heat treatment","volume":"80","author":"Daviau","year":"2000","journal-title":"Le Lait"},{"key":"ref_6","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_7","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_8","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_9","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_10","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. Proceedings of the IEEE Sensors Conference, Waikoloa, HI, USA."},{"key":"ref_11","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. Actuators B Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"422","DOI":"10.3390\/s120201422","article-title":"An electronic nose based on coated piezoelectric quartz crystals to certify ewes\u2019 cheese and to discriminate between cheese varieties","volume":"12","author":"Pais","year":"2012","journal-title":"Sensors"},{"key":"ref_13","unstructured":"Rodr\u00edguez M\u00e9ndez, M.L. (2016). Electronic nose in dairy products. The Electronic Nose and Tongue in Food Science, Academic Press."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/j.snb.2005.05.003","article-title":"An electronic tongue in the dairy industry","volume":"111","author":"Winquist","year":"2005","journal-title":"Sens. Actuators B Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1379","DOI":"10.1088\/0957-0233\/17\/6\/014","article-title":"Milk classification by means of an electronic tongue and Support Vector Machine neural network","volume":"17","author":"Ciosek","year":"2006","journal-title":"Meas. Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"548","DOI":"10.1016\/j.talanta.2008.03.051","article-title":"Miniaturized electronic tongue with an integrated reference microelectrode for the recognition of milk samples","volume":"76","author":"Ciosek","year":"2006","journal-title":"Talanta"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.snb.2008.09.025","article-title":"An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk","volume":"136","author":"Dias","year":"2009","journal-title":"Sens. Actuators B Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1016\/j.snb.2008.10.045","article-title":"Fabrication of disposable voltammetric electronic tongues by using Prussian Blue films electrodeposited onto CD-R gold surfaces and recognition of milk adulteration","volume":"137","author":"Bertotti","year":"2009","journal-title":"Sens. Actuators B Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1007\/s00216-003-2299-x","article-title":"Fermentation monitoring using multisensor systems: Feasibility study of the electronic tongue","volume":"378","author":"Esbensen","year":"2004","journal-title":"Anal. Bioanal. Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1990","DOI":"10.3168\/jds.2017-13820","article-title":"Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue","volume":"101","author":"Lipkowitz","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"2192","DOI":"10.1002\/jsfa.6933","article-title":"Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis","volume":"95","author":"Buratti","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"590","DOI":"10.1016\/j.talanta.2005.03.006","article-title":"Direct and two-stage data analysis procedures based on PCA, PLS-DA and ANN for ISE-based electronic tongue-Effect of supervised feature extraction","volume":"67","author":"Ciosek","year":"2005","journal-title":"Talanta"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"970","DOI":"10.1016\/j.snb.2012.11.071","article-title":"Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification: Application to the recognition of orange beverage and Chinese vinegar","volume":"177","author":"Liu","year":"2013","journal-title":"Sens. Actuators B Chem."},{"key":"ref_24","first-page":"721","article-title":"Multiclass classification of n-butanol concentrations with k-nearest neighbor algorithm and support vector machine in an electronic nose","volume":"166\u2013167","author":"Atasoy","year":"2012","journal-title":"Sens. Actuators B Chem."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Szulczy\u0144ski, B., Armi\u0144ski, K., Namie\u015bnik, J., and G\u0119bicki, J. (2018). Determination of odour interactions in gaseous mixtures using electronic nose methods with artificial neural networks. Sensors, 18.","DOI":"10.3390\/s18020519"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.snb.2014.03.115","article-title":"Octatosylaminophthalocyanine: A reusable chromogenic anion chemosensor","volume":"201","author":"Farinha","year":"2014","journal-title":"Sens. Actuators B Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1295","DOI":"10.1016\/0013-4686(85)85005-2","article-title":"Experimental aspects of the use of the quartz crystal microbalance in solution","volume":"30","author":"Bruckenstein","year":"1985","journal-title":"Electrochim. Acta"},{"key":"ref_28","first-page":"437","article-title":"Electronic tongues: New analytical perspective for chemical sensors","volume":"39","author":"Legin","year":"2003","journal-title":"Compr. Anal. Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1093\/chromsci\/38.7.270","article-title":"Theory of Solid-Phase Microextraction","volume":"38","author":"Pawliszyn","year":"2000","journal-title":"J. Chromatogr. Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1002\/jms.606","article-title":"Solid-phase microextraction: A powerful sample preparation tool prior to mass spectrometric analysis","volume":"3","author":"Vas","year":"2004","journal-title":"J. Mass Spectrom."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.jfoodeng.2017.04.024","article-title":"Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment\u2014A review","volume":"210","author":"Leone","year":"2017","journal-title":"J. Food Eng."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1007\/s00217-017-2945-8","article-title":"Botanical origin identification of Sicilian honeys based on artificial senses and multi-sensor data fusion","volume":"244","author":"Leone","year":"2018","journal-title":"Eur. Food Res. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.snb.2005.11.069","article-title":"Analysis of apples varieties\u2014Comparison of electronic tongue with different analytical techniques","volume":"116","author":"Rudnitskaya","year":"2006","journal-title":"Sens. Actuators B Chem."}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/18\/8\/2415\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T15:14:17Z","timestamp":1760195657000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/18\/8\/2415"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,7,25]]},"references-count":33,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2018,8]]}},"alternative-id":["s18082415"],"URL":"https:\/\/doi.org\/10.3390\/s18082415","relation":{},"ISSN":["1424-8220"],"issn-type":[{"value":"1424-8220","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,7,25]]}}}