Investigating the Relationship between Colour Code, Odour, and Flavour Analytics in Swiss Tilsit Cheeses

Highlights of Analytical Chemistry in Switzerland

Authors

  • Pascal Fuchsmann Agroscope Institute for Food Sciences IFS, Schwarzenburgstrasse 161, CH-3003 Bern;, Email: pascal.fuchsmann@agroscope.admin.ch
  • Mireille Tena Stern Agroscope Institute for Food Sciences IFS, Schwarzenburgstrasse 161, CH-3003 Bern
  • Yves-Alain Brügger Agroscope Institute for Food Sciences IFS, Schwarzenburgstrasse 161, CH-3003 Bern
  • Katharina Breme Agroscope Institute for Food Sciences IFS, Schwarzenburgstrasse 161, CH-3003 Bern

DOI:

https://doi.org/10.2533/chimia.2016.109

Keywords:

Cheese, Gc-olfactometry, Headspace spme, Pfpd, Swiss tilsit cheese, Volatile sulphur compounds
CHIMIA Vol. 70 No. 1-2 (2016): The French Connection

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Published

2016-02-24

Issue

Vol. 70 No. 1-2 (2016): The French Connection

Section

Columns, Conference Reports

Categories

License

Copyright (c) 2016 Swiss Chemical Society

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

[1]
P. Fuchsmann, M. T. Stern, Y.-A. Brügger, K. Breme, Chimia 2016, 70, 109, DOI: 10.2533/chimia.2016.109.