## 1 Introduction
It is commonly used in food flavoring and perfumery, but also traditionally in the treatment of dysppesia, diarrhea, abdominal colic and jaundice. This is due to its excellent pharmacological attributes, including anti-platelet aggregation, hypoglycemic, antioxidant, antidiabetic, anti-inflammatory, and anticancer effects [10]. Cuminaldehyde is the main bioactive compound of cumin [11], although it also contains other VOMs such as cynpene, cuminic alcohol (cuminol), \(\gamma\)-terpinene, safranal, limonene, eugenol, \(\beta\)-myrcene, \(\alpha\)-phellandrene, \(\beta\)-phellandrene, \(\alpha\)- and \(\beta\)-pinene [12], which are probably responsible for the numerous pharmacological activities that cumin possesses. _Piper nigrum_ L. (black pepper) belongs to the Piperaceae family and is one of the oldest and most extensively used spices, largely cultivated in the southwestern part of India and other tropical regions. Beyond its culinary uses, black pepper has been used for treating asthma, respiratory tract infections, and rheumatoid arthritis [9]. In addition, some studies have reported its use in gastrointestinal diseases [13] and as an anticancer agent [14]. The most prominent active chemical constituents of black pepper include piperidine, piperine, limonene, \(\alpha\)-pinene, \(\beta\)-pinene and camphene [15]. Sweet paprika (_Capsicum annuum_ L.) is also one of the most widely consumed spices worldwide. It consists of the dried and ground ripe fruits of _C. annuum_, a non-pungent analogue of capsaicin belonging to the family of capsinoids. It constitutes a natural source of different polyphenols, ascorbic acid, and carotenoids, which play a key role in preventing certain diseases including cardiovascular diseases and some kinds of cancer [16; 17]. In addition, it possesses other bioactive compounds (capsaicin, curcumin,tocopherol, lutein, caroten, capsanthin, and quercetin) with potential antioxidant and anti-inflammatory effects [13; 16; 17]. Curry is a mixture of different herbs and spices, including chili, basil, fennel, celery, saffron, cinnamon, cardamom, dried onion, coriander, cloves, cumin, turmeric, fenugreek, ginger, mustard, nutneg, pepper, cayenne or tamarind. Currently, curry is used in cuisines all over the world, with its origins being in the Asian continent. Its composition can vary, which is why curry can contain several bioactive compounds. However, turmeric is usually found in large proportions in the composition of curry, where curcumin is the main bioactive compound. In addition to conferring the typical yellow color, curcumin is responsible for the various pharmacological effects that help to fight against some cardiovascular diseases and cancer [13; 15]. The extremely high market prices of most spices (for instance, saffron can reach 50 M \(\epsilon\)/Kg), increases the adulteration susceptibility of the original product. In addition, due to its nutritional value, high demand, and associated potential health benefits, a comprehensive insight into the characteristic secondary metabolites responsible for its authenticity and quality is of paramount importance as a powerful strategy for the prevention and detection of potentially fraudulent activities. In this context, gas chromatography-mass spectrometry (GC-MS) is considered the gold standard instrumental technique for VOMs analysis in a wide range of samples [18]. However, the previous sample preparation is fundamental in concentrating the VOMs and removing interferences, particularly from complex samples, as food matrices [19]. Several conventional analytical extraction techniques, such as solid-liquid extraction (hydro-distillation), supercritical fluid extraction (SFE), Soxhet and others, can be employed for the extraction and pre-concentration of the VOMs from food matrices.