High Sensitivity Analysis of Coffee Aroma Components Using the SPME Arrow

Introduction

Gas chromatograph mass spectrometers (GC-MS) capable of excellent qualitative measurements are used in the analysis of aroma components in foods and beverages. The convenient sampling methods of SPME (solid-phase microextraction) and HS (headspace extraction) are increasingly used for sample introduction. However, sample introduction methods such as these can suffer from insufficient sensitivity when analyzing some aroma components. The SPME Arrow method was developed as a new sample introduction option for the AOC-6000 Multifunctional Autosampler to address this shortcoming. The larger sorption phase volume compared to conventional SPME fibers allows the SPME Arrow to achieve high enrichment of volatile components and serve as a solution for applications where sensitivity was previously lacking. This article presents the results of analyzing coffee aroma components using the SPME Arrow.

December 18, 2019 GMT