Olfactometry profile and evaluation of odour-active volatile sulphur compounds in three different Swiss Tilsit cheeses by HS-SPME-GC-MS/PFPD and HS-SPMEGC-MS-O using vocabulary-intensity-duration of elementary odours by sniffing (VIDEO-Sniff).

In: 14th Weurmann Flavour Research Symposium, Cambridge UK. September 15th–19th, Publ. Agroscope, Institute for Food Sciences IFS. 2014, 1.

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