Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds

► This research develop a method with an electronic nose based on metal oxide semiconductor (MOS). ► The develop method with an electronic nose based is capable of evaluating Pecorino cheese quality. ► This method is capable of classifying cheeses according to ageing time and manufacturing technique. ► Different pre-treatment systems of data analysis are tested by the artificial neural network method.