## 1 Introduction  
_Cirsium setidens_ Nakai, a perennial plant belonging to the genus _Cirsium_, is an endemic species of Korea and mainly grows in Kangwon province [1]. It is commonly called \"Gondre\" in Korea and is extensively used as food and mainly harvested in May, although young leaves and stems of the plant are also consumed in spring. The plant is used in a variety of cooking methods, such as in preparing vegetables, soups, and in fried, stir-fried, and blanched food items [2]. It is also used to prepare tea due to its unique flavor [3]. _C. setidens_ Nakai has received increasing attention as a functional food [2]. The _Cirsium_ genus, belonging to the Composite family, contains various bioactive phytochemicals that have various physiological functions, such as antioxidant, anti-cancer, anti-tumor, and anti-inflammatory effects [1, 4, 5, 6]. Pectolinarin, a flavone, is commonly found in plants belonging to the genus _Cirsium_. Pectolinarin and pectolinarigenin, the aglycon of pectolinarin, have hepato-protective and anti-inflammatory activities [7, 8]. Silymarin, a polyphenol flavonoid derived from milk thistle, is also present in large amounts in _C. setidens_ Nakai. Silymarin is a powerful antioxidant and has various therapeutic properties such as free radical-scavenging, reactive oxygen species-scavenging, and anti-cancer activity [9, 10]. _C. setidens_ Nakai also contains polyphenols, including pectolinarin and silimarin, in addition to dietary fibers,minerals, and vitamins. Its wide range of physiological activities, due to the presence of a large number of phytochemicals, has been well-studied [3, 4]. Recently, the production and consumption of processed food products prepared using _C. setidens_ Nakai, such as steamed rice with Gondre, have been steadily increasing due to the unique flavor. However, very little information is available on the volatile compounds from _C. setidens_ Nakai, which give the plant its characteristic flavor and taste. Moreover, to the best of our knowledge, only one study has analyzed the volatile compounds in the essential oil extracted from _C. setidens_ Nakai via hydrodistillation [11]. To develop food products that can retain the characteristics of _C. setidens_ Nakai, further research is required to assess the effect of the processing methods on the taste and flavor of processed food products of _C. setidens_ Nakai. Over the past several decades, numerous studies have been conducted to determine the volatile compounds in food products or their raw materials. The volatile extraction methods such as simultaneous distillation extraction (SDE), solvent-assisted flavor evaporation (SAFE), and steam distillation under reduced pressure (DRP-LLE), which have been used traditionally, have several disadvantages, such as the need for large quantities of extraction solvents and post-extraction solvent evaporation [11; 12; 13; 14; 15]. Therefore, headspace extraction methods, such as dynamic headspace, headspace solid-phase microextraction (HS-SPME), and headspace stir bar sorptive extraction (HS-SBSE), are being widely used [16; 17; 18; 19; 20; 21]. The advantages associated with headspace techniques include a simple procedure that avoids the use of organic solvents and high selectivity due to the use of more suitable sorbents, such as polydimethylsiloxane (PDMS), carboxen, divinylbenzene (DVB), and polyacrylate (PA). Recently, the use of an SPME Arrow device, a novel technology that combines the advantages of SPME and HSSE, was introduced for the microextractions of larger volumes of sorbent material compared with that with a traditional SPME fiber [22; 23]. This device, consisting of an inner metal rod coated with sorbent materials protected by an outer metal tube, is more robust than the traditional SPME fibers. A scheme of the SPME Arrow device is shown in Figure 1.  
Figure 1: Scheme of solid-phase microextraction (SPME) Arrow device coated with carbon wide range/polydimethylsiloxane (CWR/PDMS).