Application Note

Classifying Cheeses by vAPCI Compact Mass Spectrometry

In this application note we demonstrate the capability of the Advion expressions CMS to analyze volatile fatty acids of various types of cheeses using our vapor APCI (vAPCI) ion source. By heating the cheese samples, we released various volatile compounds, mainly fatty acids, and analyzed the headspace without any sample preparation or derivatization. We then performed statistical analysis to group the cheese samples by their different volatile profiles.


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