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A cold-trap method for the collection and determination of headspace compounds from cheese

Authors: A.F. Wood and J.W. Aston


A method of analysis of the volatile components from cheese was developed to reflect the natural profile of its aroma. This involved an effective sample collection technique to trap the volatiles, using liquid nitrogen, prior to gas chromatographic analysis and mass-spectral identification. Optimum conditions for volatile component collection were determined. Reproduceability was good. Calibration of the system showed a linear relationship between log peak area and log concentration for selected compounds across the gas chromatographic profile. The method was used to examine volatile components from cheddar cheese stored for twenty months. The method is easy to use, efficient, accurate and faster than other analysis techniques such as distillation and subsequent gas chromatography.

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