Separation and identification of the cheese components are carried out by GC- mass spectrometry. Volatiles are also extracted using other techniques such as simultaneous distillation- extraction and dynamic headspace. In this study, it is applied to different cheese varieties: Camembert, blue, Chaumes, and La Serena. This method is applied in forensic practice and is currently implemented in several laboratories participati.ĭirect thermal desorption in the analysis of cheese volatiles by gas chromatography and gas chromatography-mass spectrometry: comparison with simultaneous distillation- extraction and dynamic headspace.ĭirect thermal desorption (DTD) has been used as a technique for extracting volatile components of cheese as a preliminary step to their gas chromatographic (GC) analysis. Sequential extractions of the phenoxyethanol present in ballpoint pen ink entries were carried out at two different temperatures. A promising method was developed at the Landeskriminalamt of Munich using thermal desorption (TD) followed by gas chromatography / mass spectrometry (GC/MS) analysis. Recent ink dating methods focused mainly on changes in solvent amounts occurring over time. Ink dating using thermal desorption and gas chromatography / mass spectrometry: comparison of results obtained in two laboratories
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