title: Cryo-trapping/SPME/GC analysis of cheese aroma.
abstract: 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.
authors.affiliation: IRBI, UPRES A CNRS 6035, and SAVIT, University F. Rabelais, Parc de Grandmont, 37200 Tours, France.
authors.forename: B
authors.initials: B
authors.lastname: Jaillais
authors.forename: V
authors.initials: V
authors.lastname: Bertrand
authors.forename: J
authors.initials: J
authors.lastname: Auger