Cryo-trapping/SPME/GC analysis of cheese aroma

被引：36

作者：

Jaillais, B

Bertrand, V

Auger, J

机构：

[1] Univ Tours, IRBI, UPRES A CNRS 6035, F-37200 Tours, France

[2] Univ Tours, SAVIT, F-37200 Tours, France

来源：

TALANTA | 1999年 / 48卷 / 04期

关键词：

SPME; cryo-trapping; food volatiles; headspace sampling;

D O I：

10.1016/S0039-9140(98)00091-5

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

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. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

收藏

页码：747 / 753

页数：7

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