Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H

4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The reactions of H The chemical ionization of pure standards of 4-ethyloctanoic acid, 4-methyloctanoic acid, 4-ethylnonanoic acid, and 3-methylindole was carried out using the H The collisional capture rate constants of the reaction of the precursor ions H We have established the ion chemistry involved in the ionization of the 4-alkyl branched-chain fatty acids and 3-methylindole using the precursor ions, H