High Sensitivity Analysis of Coffee Aroma Components Using the SPME Arrow

GC-MS is used for the analysis of aroma components in foods and beverages and the SPME (solid-phase microextraction) and HS (headspace extraction) methods are used for sample introduction. The SPME Arrow method was developed as a new sample introduction option for the AOC-6000 Multifunctional Autosampler to address this shortcoming. The SPME Arrow has a larger sorption phase volume compared to conventional SPME fibers and allows high enrichment of volatile components. In the analysis of coffee aroma components, the SPME Arrow enabled high enrichment and analysis of aroma components compared to a conventional SPME fiber.