## 4 Conclusions  
SPME has been widely used to analyze the volatile compounds of food materials. More recently, SPME Arrows were developed as an analytical tool that improved upon the SPME fiber with respect to robustness, sensitivity, and sorbent phase surfaces and volumes. However, few analytical studies using SPME Arrows have been reported. Here, we analyzed the volatile components of _C. seidens_ Nakai, a plant native to Korea, using the SPME Arrow method. Four types of SPME Arrows were analyzed and their efficiency to extract volatile compounds was compared by analyzing the profiles of volatile compounds extracted from the plant samples. A total of 58 components were extracted and identified. The extracted volatile compounds belonged to several chemical groups that included alcohols (6 compounds), aldehydes (12 compounds), aliphatic hydrocarbons (14 compounds), esters (1 compound), furans (4 compounds), ketones (8 compounds), nitro and nitrates (4 compounds), pyrazines (2 compounds), and terpenes (7 compounds). The major compounds obtained by using four types of SPME Arrows were 2-Pentylfuran, 1-Methylyloheptanol, 1-Penten-3-ol, 2,2,4,6,6-Pentamethylheptane, 2,3,6,7-Tetramethyloctane, 5-Ethyl-2,2,3-trimethylheptane, 3,5-Octadien-2-one, \(\beta\)-Cyclocitral, and trans-\(\beta\)-Ionone. The aromatic compounds with varied odors were further investigated using the four SPME Arrows. It was revealed that the volatile compounds were extracted differently according to the chemical properties of the sorbent materials used in the Arrows, which provided them with specific affinities for the volatile compounds. The results showed that the use of SPME Arrows with the CWR PDMS and DVB/PDMS sorbents resulted in high volatile extraction efficiency. In particular, the CWR/PDMS-coated SPME Arrow extracted various components with high efficiency. Therefore, based on our results, it could be considered suitable for profiling the volatile compounds from _C. seidens_ Nakai. To develop food products and functional foods using _C. seidens_ Nakai, further research is required to monitor the changes that occur in the chemical compositions of the volatile compounds depending upon the processing methods used for the preparation of food products. Our study outcomes show that the CWR/PDMS-coated SPME Arrow could be used to carry out future studies to gain insights into the effects of processing methods on the chemical compositions of volatile compounds present in food products that impart them with distinct flavors and tastes.  
Conceptualization, S.-J.K. and H.W.J.; methodology, J.-Y.L. and H.W.J.; software, S.-J.K. and J.-Y.L.; validation, S.-J.K., J.-M.S., and H.W.J.; formal analysis, S.-J.K. and Y.-S.C.; investigation, S.-J.K., J.-Y.L., Y.-S.C., J.-M.S., and H.W.J.; data curation, S.-J.K.; writing--original draft preparation, S.-J.K. and H.W.J.; writing--review and editing, S.-J.K., and H.W.J.; visualization, S.-J.K.; supervision, H.W.J.; All authors have read and agreed to the published version of the manuscript.  
This research was funded by Korea Food Research Institute (Project No. E0193115-02) and Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (Project number 319090-3).  
The authors declare no conflict of interest.