Rapid Aroma Profiling of Cheese using a Micro-Chamber/Thermal Extractor with TD–GC–MS Analysis
7 Aug 2014

This Application Note describes the benefits of using Markes’ Micro-Chamber/Thermal Extractor in conjunction with thermal desorption (TD) and GC–MS to analyze the aroma profiles of cheese. Various cheeses are examined and compared, and it is demonstrated how this ‘multi-hyphenated’ technique allows rapid yet powerful assessment of the VOCs released.

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