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Updated: Feb 5, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines

Nathalie Moreira1, Ana Margarida Araújo2, Frank Rogerson3

  • 1UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; LQAV/REQUIMTE/Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal.

Food Chemistry
|September 4, 2018
PubMed

Keywords:
Carbonyl compoundsCentral composite designDerivatization methodGas chromatography-triple quadrupole/mass spectrometryHeadspace solid-phase microextractionPFBHAPort wineQuantitative analysis

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