Electronic nose and GC-MS to investigate the volatile component of an Italian traditional pasta (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Electronic nose and GC-MS to investigate the volatile component of an Italian traditional pasta (Articolo in rivista) (literal)

Anno

• 2007-01-01T00:00:00+01:00 (literal)

Alternative label

• Baiano A, Siciliano P, Taurino AM, Presicce DS, Gambacorta G, Lamacchia C, Pati S, La Notte E (2007)
  Electronic nose and GC-MS to investigate the volatile component of an Italian traditional pasta
  in Cereal foods world
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Baiano A, Siciliano P, Taurino AM, Presicce DS, Gambacorta G, Lamacchia C, Pati S, La Notte E (literal)

Pagina inizio

• 138 (literal)

Pagina fine

• 143 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 52 (literal)

Rivista

• Cereal foods world (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy; CNR-IMM, I-73100 Lecce, Italy (literal)

Titolo

• Electronic nose and GC-MS to investigate the volatile component of an Italian traditional pasta (literal)

Abstract

• The present work investigated the possibility of combining headspace sampling-solid-phase microextraction with gas chromatography-mass spectroscopy (GC-MS) analysis and an array of semiconductor gas sensors to study the volatile fraction of traditional Italian cereal foods. In particular, it studied a pasta recognized as typical by the Italian laws and made with a semolina obtained from a toasted durum wheat. The GC-MS analysis allowed the identification of several volatile compounds, almost always in small concentrations, in raw materials and in fresh and dried pasta. The data deriving from the application of the GC-MS and electronic nose analyses were submitted to principal component analysis to evaluate the suitability of these techniques for emphasizing differences due to composition and/or processing. These preliminary results showed that both the analytical techniques allowed good discrimination among the meals but not among the pasta samples. (literal)

Prodotto di

• Sensori e Microsistemi Intelligenti per la Sicurezza e la Qualità della vita nei settori Agroalimentare, Trasporti ed \"Ambient Assisted Living\" (MD.P05.010.001) (Modulo)
• Institute for microelectronics and microsystems (IMM) (Istituto)

Autore CNR

• DOMINIQUE SARA PRESICCE (Unità di personale esterno)
• ANTONIETTA TAURINO (Unità di personale interno)
• PIETRO ALEARDO SICILIANO (Unità di personale interno)

Incoming links:

Prodotto

• Institute for microelectronics and microsystems (IMM) (Istituto)
• Sensori e Microsistemi Intelligenti per la Sicurezza e la Qualità della vita nei settori Agroalimentare, Trasporti ed \"Ambient Assisted Living\" (MD.P05.010.001) (Modulo)

Autore CNR di

• PIETRO ALEARDO SICILIANO (Unità di personale interno)
• ANTONIETTA TAURINO (Unità di personale interno)
• DOMINIQUE SARA PRESICCE (Unità di personale esterno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Cereal foods world (Rivista)