ABSTRACT
Solid phase micro extraction (SPME) was initially named after the first experiment conducted using SPME device for extraction on solid fusedsilica fibers, which was later renamed in relation to a liquid or gaseous donor phase (Pawliszyn, 1997). Prior to the development of SPME, there were two types of headspace (HS) analysis techniques, viz., static and dynamic (Teranishi et al., 1972) used for analysis of food flavor chemical compounds. In addition to these well-established HS techniques in analysis of food flavor (Kolb and Ettre, 1997), SPME was the third emerging technique that represented a new approach that combines the advantages of both static and dynamic HS techniques. SPME was introduced in 1990s (Yang and Peppard, 1994) and developed by Arthur and Pawliszyn, and Pawliszyn (Arthur and Pawliszyn, 1990: Pawliszyn, 1995, 1997) as a solventfree extraction technique that can be used in both laboratory and on-site.
