Volatile sulphur Compounds in Cheeses – An Odorous Analytical Challenge
Pascal Fuchsmann, Stefan Irmler, Katharina Breme
CHIMIA · 2013
doi:10.2533/chimia.2013.610 (opens in a new tab)
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Abstract
The GC-mS/PFPD experimental setup used at agroscope's flavour analytical laboratory in Bern: a GC (Thermo Finnigan Trace GC) is equipped with a mass spectrometer (Thermo Scientific DSQ ii Single Quadrupole) and a PFPD (O.i.analytical, detector model 5380) to simultaneously measure the mS trace and the sulphur-specific response chromatogram.Pulsed-flame photometric detector sulphur-specific trace comparison between three different cheeses produced in Switzerland: Gruyère, Camembert, and fresh cheese.
Abstract licence: CC BY-NC
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