Metodom headspace tehnike plinske kromatografije analiziran je niz uzoraka sireva tipa trapist, prikupljen na jugoslavenskom tržištu, a načinjena je i usporedba s mađarskim i austrijskim sirevima istog tipa. Nakon komparativne analize kromatograma uočene su znatne razlike u sastavu arome pojedinih uzoraka. Kriteriji su bili ukupna aroma i broj i udio identificiranih lako hlapljivih sastojaka arome pojedinih uzoraka.Headspace gas chromatography was used to analyse several sets of trappist cheese samples available in Yugoslavia. The results of these analyses were comparated to the results of equivalent analysis performed with the samples of Hungarian and Austrian cheese of the same type. The comparative analysis of chromatograms revealed considerable variations in the composition of flavour components among the samples based on the criteria of total flavour and the number and the relative quantities of the identified volatile flavour components of the individual samples
