Cheese aromas pinpointedby innovative technique

摘要

Food scientists working in the dairy industry are set to benefit from the development of a powerful new technique for analysing the aroma profile of cheese.rnThe innovative method, which uses technology developed by Markes International to analyse vapours emitted by a sample, will enable analysts to identify the specific chemical compounds released by different cheeses, even when they are present at trace levels and have low odour thresholds.