Paper Title
Quantification of Debaryomyces Hansenii in Fresh Soft Cheese using Electronic Nose

Abstract
The main aim of the present study was to investigate the ability of the electronic nose (EN), which is a chemical sensor, to quantify the concentrations of Debaryomyces hansenii in soft fresh cheese. Five concentrations of D. hansenii (200, 400, 600, 800 and 103 cells/g) were inoculated in 100 g cheese samples. It was found that EN was able to quantify D. hansenii in cheese with a high correlation coefficient. Therefore, the application of EN to detect and quantify yeast contamination seems to be a good, fast and reliable method for the cheese industry, as well as for food sector. Keywords - Debaryomyces hansenii, Electronic Nose, Partial Least Squares.