peer reviewed / The distinctive scent profile of food is influenced by volatile and semi-volatile organic compounds, which also provide a distinctive fingerprint that may be used to assess the quality and authenticity of foods. Solid-phase microextraction (SPME), which combines the ease of use with a high enrichment factor, is by far the most used sample technique. To increase sample throughput, this approach frequently necessitates a trade-off between sensitivity and extraction time. New analytical tools have emerged by the time to improve the sensitivity with the arrival of commercial stir-bare sorbent extractor (SBSE) and SPME-arrow system. The letter one having the advantage of being fully automatable as SPME but less sensitive than the SBSE. In 2016, a new probe-like tool (HiSorb), combining the sensitivity of SBSE and the automation of SPME, has appeared. For a long time, this tool was limited to the PDMS-only sorbent phase (which already boasts higher sensitivity than SPME-triphasic), until the recent appearance of new phases. This poster discusses the use of a higher sorbent volume to improve sensitivity as well as the advantage of using different sorbent phase. A comparison between SPME and HiSorb and their respective sorbent phases will be carried out based on their ability to capture coffee brew volatile using GC×GC-qMS.