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

摘要

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.

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57341-U

Supelco

SPME 纤维组件聚二甲基硅氧烷 (PDMS), d_f 100 μm(PDMS, for use with autosampler, needle size 23 ga

57300-U

Supelco

SPME 纤维组件聚二甲基硅氧烷 (PDMS), d_f 100 μm(PDMS, needle size 24 ga, for use with manual holder

57301

Supelco

SPME 纤维组件聚二甲基硅氧烷 (PDMS), d_f 100 μm(PDMS, for use with autosampler, needle size 24 ga

57342-U

Supelco

SPME 纤维组件聚二甲基硅氧烷 (PDMS), d_f 100 μm(PDMS, for use with manual holder, needle size 23 ga

504823

Supelco

固相微萃取便携式现场采样器, coating PDMS

57928-U

Supelco

SPME 纤维组件聚二甲基硅氧烷 (PDMS), metal alloy fiber, d_f 100 μm(PDMS, needle size 23 ga, for use with autosampler