Cryo-trapping/SPME/GC analysis of cheese aroma.

Cryo-trapping/SPME/GC analysis of cheese aroma.

Talanta (2008-10-31)

B Jaillais, V Bertrand, J Auger

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.

MATERIALI

Numero di prodotto

Marchio

Descrizione del prodotto

57341-U

Supelco

Unità fibra SPME polidimetilsilossano (PDMS), 100 μm PDMS, Fused Silica (1 cm), needle size 23 ga, Autosampler, pk of 3, red hub

57300-U

Supelco

Unità fibra SPME polidimetilsilossano (PDMS), 100 μm PDMS, Fused Silica (1 cm), needle size 24 ga, Manual Holder, pk of 3, red hub

57301

Supelco

Unità fibra SPME polidimetilsilossano (PDMS), 100 μm PDMS, Fused Silica (1 cm), needle size 24 ga, Autosampler, pk of 3, red hub

504823

Supelco

SPME Portable Field Sampler, coating PDMS

57342-U

Supelco

Unità fibra SPME polidimetilsilossano (PDMS), 100 μm PDMS, Fused Silica (1 cm), needle size 23 ga, Manual Holder, pk of 3, red hub

57928-U

Supelco

Unità fibra SPME polidimetilsilossano (PDMS), 100 μm PDMS, Metal Alloy (1 cm), needle size 23 ga, Autosampler, pk of 1, red hub