Shimadzu-Analysis of Aroma Compounds in Cheese
Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed using adsorption and thermal desorption GC/MS (TD-GC/MS). MonoTrap was used as adsorbant. It is a state-of-theart silica monolithic and hybrid adsorbent having a large surface area and properties based on silica, activated carbon (graphite carbon for Mono Trap TD) and the octadecyl functional group. GC-MS equipped with the OPTIC-4 multi-purpose injector was used for thermal desorption. The OPTIC-4 allows direct introduction of desorbed gas into a capillary column without re-adsorption.
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