Rapid Aroma Profiling of Cheese using a Micro-Chamber/Thermal Extractor with TD–GC/MS Analysis

This application note describes a method to analyze the aroma profiles of cheese using the Markes International Micro-Chamber/Thermal Extractor™ with thermal desorption (TD) and GC/MS. . Various cheeses are examined and compared, and it is demonstrated how this ‘multi-hyphenated’ technique allows rapid yet powerful assessment of the released VOCs.