“…In 2012, Psillakis et al presented the theoretical model describing the pressure dependence of the so-called vacuum-assisted HS-SPME (Vac-HS-SPME) for water [12,13], and in 2015, for solid matrices [14]. Vac-HS-SPME has been successfully applied to a variety of analytes and matrices including solids [15][16][17] and complex food matrices like wine [18], dairy products [19,20], and extra virgin olive oil [21]. In 2017, the applicability of the approach was expanded by Trujillo-Rodríguez et al to headspace SDME (HS-SDME) and the resulting method, termed vacuum-assisted HS-SDME (Vac-HS-SDME), yielded shorter equilibration times for short-chain free fatty acids compared with atmospheric pressure sampling [22].…”