A dynamic solid-phase microextraction (
SPME) method to sample fresh headspace volatile compounds released during the grinding of roasted
coffee beans was described and the analytical results using gas chromatography/mass spectrometry (GC/MS) and GC/olfactometry (GC/O) were compared to those of the conventional static
SPME sampling methods using ground
coffee. Volatile compounds released during the grinding of roasted
coffee beans (150 g) were obtained by exposing the
SPME fiber (
poly(dimethylsiloxane)/divinylbenzene,
PDMS/ DVB) for 8 min to
nitrogen gas (600 mL/min) discharged from a glass vessel in which the electronic
coffee grinder was enclosed. Identification and characterization of volatile compounds thus obtained were achieved by GC/MS and GC/O. Peak areas of 47 typical
coffee volatile compounds, separated on total ion chromatogram (
TIC), obtained by the dynamic
SPME method, showed coefficients of variation less than 5% (n = 3) and the gas chromatographic profile of volatile compounds thus obtained was similar to that of the
solvent extract of ground
coffee, except for highly volatile compounds such as
4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-ethenyl-2-methoxyphenol. Also,
SPME dilution analysis of volatile compounds released during the grinding of roasted
coffee beans showed linear plots of peak area versus exposed fiber length (R (2) > 0.89). Compared with those of the headspace volatile compounds of ground
coffee using GC/MS and GC/O, the volatile compounds generated during the grinding of roasted
coffee beans were rich in nutty- and
smoke-roast aromas.