Hexanoic acid

Three sausage types with different fat content (regular (32％) , half-added (16％) , no added fat) were prepared.
Aromatic compounds, including β-pinene, 3-carene, D-limonene, octanal, nonanal, caryophyllene, methyl eugenol, hexanoic acid, guaiacol, 4-ethyl-2-methoxyphenol, 1, 2, 4-trimethylbenzene m-cresol, and eugenol, and lecithin (from eggs) were sourced from Tokyo Chemical Industry Co. Ltd. (Tokyo, Japan) . Triolein and cholesterol (purity＞ 99％) were purchased from Merck KGaA (Darmstadt, Germany) .

2-Nitrophenylhydrazine hydrochloride (2-NPH•HCl), 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride (1-EDC•HCl), butyric acid (FA4:0), hexanoic acid (FA6:0), heptanoic acid (FA7:0), octanoic acid (FA8:0), undecanoic acid (FA11:0), lauric acid (FA12:0), myristic acid (FA14:0), palmitic acid (FA16:0), heptadecanoic acid (margaric acid, FA17:0), stearic acid (FA18:0), nonadecanoic acid (FA19:0), arachidic acid (FA20:0), tricosanoic acid (FA23:0), linOleic acid (FA18:2), and linolenic acid (FA18:3) were purchased from Tokyo Chemical Industry Co., Ltd (Tokyo, Japan). Oleic acid (FA18:1), arachidonic acid (FA20:4), eicosapentaenoic acid (EPA, FA20:5) and docosahexaenoic acid (DHA, FA22:6) were obtained from Sigma-Aldrich Japan (Tokyo, Japan). Capric acid (FA10:0), and HPLC grade methanol and water were from Wako Pure Chemical Industry (Osaka, Japan). FA labeling reagents were obtained from YMC CO (Kyoto, Japan).