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The application of an electronic nose equipped with a Metal Oxide Semiconductor sensor array for the detection of Alicyclobacillus acidoterrestris and A. acidocaldarius artificially inoculated in peach, orange and apple fruit juices is described in this study. Overall the system was able to detect the presence of Alicyclobacillus spp. in all the tested fruit juices at 24h from inoculation. The electronic...
Dynamic headspace extraction technique coupled to the gas chromatography–mass spectrometry analysis was applied to characterize volatile compounds of both crust and crumb of the Protected Designation of Origin Italian durum wheat sourdough “Altamura” bread. Volatile compounds of crust and crumb were characterized and statistically compared and their relative abundance was also calculated. A total...
In order to chacterize two kinds of typical Italian dry-sausages, namely “Salame Mantovano” and “Salame Cremonese”, the volatile composition was determined for seven samples of “Salame Mantovano” and for five samples of “Salame Cremonese”. The study was performed by the dynamic headspace extraction technique (DHS) coupled with gas chromatography–mass spectrometry (GC–MS). Among the 104 volatiles identified,...
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