Cryo-trapping/SPME/GC analysis of cheese aroma.
The advantages of combined cold-trapping of cheese volatiles and solid-phase microextraction-GC are demonstrated. This method is simple, cheap, compatible with classic identification equipment, and allows in-situ sampling.
Jaillais
B
B
IRBI, UPRES A CNRS 6035, and SAVIT, University F. Rabelais, Parc de Grandmont, 37200 Tours, France.
Bertrand
V
V
Auger
J
J