In this study, we developed a 2-Step MVM approach, which enables the uniform enrichment of aroma compounds with vapor pressures (VP) <20 kPa in fermented food samples, while eliminating high concentrations of Ethanol as well as water. The 2-Step MVM consists of two different DHS method parameter sets. In the first DHS sampling step at 25ºC, a carbon based dual-bed adsorbent trap (Carbopack B/Carbopack X) is used, which targets volatile compounds with moderate vapor pressure (1-20 kPa). The second DHS sampling step is performed using a Tenax TA trap at 80ºC targeting volatile compounds with low vapor pressure (<1 kPa) and/or hydrophilic characteristics. The performance of the 2-Step MVM was illustrated with analysis of a wide variety of aroma compounds in two different bread samples made with butter or shortening.