Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce

Abstract A novel solid‐phase microextraction Arrow was used to separate volatile organic compounds from soy sauce, and the results were verified by using gas chromatography with mass spectrometry. Solid‐phase microextraction Arrow was optimized in terms of three extraction conditions: type of fiber used (polydimethylsiloxane, polyacrylate, carbon wide range/polydimethylsiloxane, and divinylbenzene/polydimethylsiloxane), extraction temperature (40, 50, and 60°C), and extraction time (10, 30, and 60 min). The optimal solid‐phase microextraction Arrow conditions were as follows: type of fiber = polyacrylate, extraction time = 60 min, and extraction temperature = 50°C. Under the optimized conditions, the solid‐phase microextraction Arrow was compared with conventional solid‐phase microextraction to determine extraction yields. The solid‐phase microextraction Arrow yielded 6–42‐fold higher levels than in solid‐phase microextraction for all 21 volatile organic compounds detected in soy sauce due to the larger sorption phase volume. The findings of this study can provide practical guidelines for solid‐phase microextraction Arrow applications in food matrixes by providing analytical methods for volatile organic compounds.