What is "hexanoic acid"

Capric \Cap"ric\, a. [L. caper goat.] (Chem.) Of or pertaining to capric acid or its derivatives. Capric acid (also called decanoic acid), C9H19.CO.OH, Caprylic acid (also called octanoic acid), C7H15.CO2.H, and Caproic acid (also called hexanoic acid), C5H1

1. CO

2. H, are fatty acids occurring in small quantities in butter, cocoanut oil, etc., united with glycerin; they are colorless oils, or white crystalline solids, of an unpleasant odor like that of goats or sweat. [1913 Webster] ||

n. (context organic compound English) caproic acid

n. a fatty acid found in animal oils and fats or made synthetically; smells like goats [syn: caproic acid]

Hexanoic acid (caproic acid) is the carboxylic acid derived from hexane with the general formula CHCOOH. It is a colorless oily liquid with an odor that is fatty, cheesy, waxy, and like that of goats or other barnyard animals. It is a fatty acid found naturally in various animal fats and oils, and is one of the chemicals that give the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor. It is also one of the components of vanilla. The primary use of hexanoic acid is in the manufacture of its esters for artificial flavors, and in the manufacture of hexyl derivatives, such as hexylphenols.

The salts and esters of this acid are known as hexanoates or caproates.

Two other acids are named after goats: caprylic (C8) and capric (C10). Along with hexanoic acid, these total 15% in goat milk fat.

Caproic, caprylic, and capric acids (capric is a crystal- or wax-like substance, whereas the other two are mobile liquids) are not only used for the formation of esters, but also commonly used "neat" in: butter, milk, cream, strawberry, bread, beer, nut, and other flavors.