This paper presents an analysis of the ripening process of Italian Parmigiano Reggiano cheese with non-destructive and portable techniques based on the use of a nanowire gas sensor device S3 and a spectrocolorimeter with Lab parameters of CIELab colorimetric system. We illustrate a new electronic nose model S3 composed of an array of six metal-oxide-semiconductor (MOS) nanowire gas sensors which is rapid and easy to operate. The grated cheese samples were analyzed with the S3 device used for the evaluation of cheese headspace volatile organic compounds (VOCs). Similarly, a spectrocolorimeter was used for the color evaluation of the cheese samples. The experimental evidence suggests the true potential of the electronic nose S3 combined with spectrocolorimetry technique for the study and monitoring of the Parmigiano Reggiano cheese ripening and eventually the cheese quality control.
