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Volume 8, Issue 2 (Suppl) Chem Sci J 2017
ISSN: 2150-3494 CSJ, an open access journal Euro Chemistry 2017
May 11-13, 2017
May 11-13, 2017 Barcelona, Spain
4th European Chemistry Congress
Characterization of lamb flavor using selected ion flow tube mass spectrometry (SIFT-MS)
Hardy Z Castada
The Ohio State University, USA
Volatile 4-alkyl-branched fatty acids and 3-methylindole are characteristic flavor compounds associatedwith lamb.The partitioning
behavior of these volatile organic compounds (VOCs) between the gas and condensed phase is important for their effective
characterization especially during high throughput screening and quantitative analysis. Selected ion flow tube-mass spectrometry
(SIFT-MS) was used for the headspace concentration analysis of the compounds associated with lamb flavor. Standard solutions
of 4-ethyloctanoic acid, 4-methyloctanoic acid, 4-ethylnonanoic acid and 3-methylindole were prepared in an oil-based matrix,
equilibrated for an hour at 4 different temperatures (80, 100, 110 and 125oC), prior to headspace sampling and quantification. Further
linear regression analyses and calculations of Henry’s law constants were carried out at each specified equilibration temperature.
The Henry’s law constants of the lamb flavor compounds were calculated with a high degree of confidence (p<0.05) based on direct
proportionality with a very good fit of linearity (R2>0.99) between the headspace and solution concentration of the standard solutions.
The detected headspace concentrations increased with elevated equilibration temperature resulting to increased volatility of the
compounds. Therefore, the calculated temperature-dependent Henry’s law constants for these volatile compounds decreased with
increasing temperature. We have established the temperature-dependent Henry’s law constants for the volatiles 4-alkyl branched-
chain fatty acids and 3-methylindole in air-oil matrixes. As the equilibration temperature is increased, volatility increases and Henry’s
law constant decreases with increasing molecular weight. The partitioning behavior of the compounds is necessary for their high
throughput characterization and approximation of their concentrations in situ.
Biography
Hardy Castada is a post-doctoral food scientist and analytical chemist with research interest in the fundamental and applied volatile compound analysis using SIFT-
MS. He studies physico-chemical changes and behavior of volatile, semi-volatile, aroma and flavor volatiles in various matrixes and systems.
Hardy Z Castada, Chem Sci J 2017, 8:2(Suppl)