Exploring the capability of the HiSorb probe for characterization of volatile and semi-volatile compounds in brewed coffee by GCxGC-qMS

Volatile and semi-volatile components are highly relevant to characterize different samples, among which food. These compounds contribute to the peculiar aroma profile of foods and are widely used to assess quality and authenticity. The analysis of volatile and semi-volatile compounds requires the sampling of the headspace (HS) above the sample, which, now a day is mainly performed using high-concentration-capacity HS (HCC-HS) approaches, such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE). More recently, HiSorb has been introduced to fill the gap between SPME and SBSE. In fact, it can be easily automated (as for SPME) but present a significantly higher sorbent volume which allows a much higher trapping capacity.
The aim of this work was to exploit the potentiality of HiSorb for the analysis of volatile and semi-volatile from brew coffee and compared to the traditional triphasic SPME fiber more widely applied. Time and temperature conditions were carefully optimized, and the possibility of performing multiple cumulative trapping was investigated as well. The analyses were performed on a multidimensional comprehensive gas chromatographic system coupled with a quadrupole mass spectrometer (GC×GC-qMS) and equipped with a Flow modulator. The fingerprinting obtained from a series of different coffee was investigated for quality and authentication purposes.