Caproic acid (6 carbon atoms), from the Latin word caper, meaning goat, was first isolated from butter by Chevreul M.E. in 1816.
It is a saturated fatty acid (no double bond so in shorthand 6:0) member of the sub-group called short chain fatty acids (SCFA), up to 6 carbon atoms.
Molecular weight: 116.15828 g/mol
Molecular formula: C6H12O2
IUPAC name: hexanoic acid
In purified form it is a colorless oily liquid, with melting point at -3 °C (26.6 °F; 270.15 K) and boiling point at 205.8 °C (402.44 °F; 478.95 K) at 760 mmHg.
- n-caproic acid
- capronic acid
- hexoic acid
- n-hexanoic acid
- butylacetic acid
- pentiformic acid
- n-hexylic acid
- n-hexoic acid
Food sources of caproic acid
It occurs as glycerol ester in animal fats like those present in butter, cheddar and other cheeses and in coconut oil.
The unpleasant odor reminiscent of goats is due to its free hence also his name.
Akoh C.C. and Min D.B. “Food lipids: chemistry, nutrition, and biotechnology” 3th ed. 2008
Chow Ching K. “Fatty acids in foods and their health implication” 3th ed. 2008