Exploring the cup of coffee using GC×GC-MS combined with multiple combination of headspace extractions

The coupling of high-concentration capacity headspace extraction (HCC-HS) with gas chromatography (GC) and in particular with comprehensive multidimensional GC (GC×GC), has played a fundamental role to enhance significantly the level of information that can be extrapolated from a chromatographic fingerprint.
The aim of this presentation is to elucidate the potentiality of such a coupling and its further development to answer food-related questions. In this respect different approaches have been investigated, starting from different tools, namely SPME and HiSorb (higher sorbent volume), different coatings of extraction (liquid or porous sorbent or a combination of them), as well as the recently presented multi-cumulative trapping approach combined for both tools (i.e., SPME and HiSorb). The information obtained were elaborated separately, as well in different combination to evaluate comprehensively the aroma profile of an espresso coffee, in particular in relation with the different capsule materials used.