Comparison Of High Concentration Capacity Headspace Technique For Brewed Coffee Characterization Follow By GC×GC-MS

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 most common technique used to characterize the headspace of food samples is the used of high-concentration capacity (HCC) technique and in particular solid-phase microextraction (SPME). Recently HiSorb technique has been introduced, which can be considered an intermediate tool between SPME and stir-bar sorptive extraction (SBSE), allowing an easy automation as SPME but with higher sample capacity as SBSE.
The performance of the novel Hisorb probe have been compared with the traditional SPME approach. 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.