Optimization of Solid‐Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product

Optimum conditions for kimchi in air‐tight, sealed 10‐mL bottles were determined. The coefficient of variation of SPME analysis for the headspace volatile compounds was 1.8%. The reproducibility of SPME was improved by a combination of 100 μm polydimethylsiloxane as a solid phase of SPME, 3 mL sample size in a 10‐mL bottle, 40 °C of isolation temperature, and 30 min of isolation duration. Magnetic stirring and sonication increased the sensitivity of SPME by 68 and 16%, respectively. Detection limit of SPME on dimethyl disulfide was 25 μg/L, which is sensitive enough to determine dimethyl disulfide in kimchi. SPME is a reproducible and sensitive method for kimchi volatiles.