A new approach to evaluate vinegars quality: application of Small Sensor System (S3) device coupled with enfleurage

In this work is illustrated the application of S3 (Small Sensor System)
device, equipped with an array of six metal oxide semiconductor (MOX)
gas sensors, coupled with enfleurage as new approach to characterize the
aromatic profile of Balsamic Vinegars (BVs). Thanks to the enfleurage in
fact, the lipophilic volatile compounds are extracted from balsamic
vinegar while acetic acid and its derivatives whose high concentration
negatively influences MOX sensors sensitivity are not involved in the
process. The obtained results show the huge potentiality of this new
approach to evaluate BVs quality. All the samples were analyzed in
parallel by GC-MS (Gas Chromatography-Mass Spectrometry) with SPME
(Solid Phase Micro-Extraction). (C) 2016 The Authors. Published by
Elsevier B.V.