Caproic acid
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Names | |
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IUPAC name
Hexanoic acid
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Other names
Caproic acid; n-Caproic acid; C6:0 (Lipid numbers)
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Identifiers | |
3D model (JSmol)
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ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.005.046 |
KEGG | |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
C6H12O2 | |
Molar mass | 116.160 g·mol−1 |
Appearance | Oily liquid[1] |
Density | 0.93 g/cm3[2] |
Melting point | −3.4 °C (25.9 °F; 269.8 K) |
Boiling point | 205 °C (401 °F; 478 K) |
1.082 g/100 g[1] | |
Acidity (pKa) | 4.88 |
Hazards | |
Flash point | 103 °C (217 °F)[2] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Hexanoic acid (caproic acid), is the carboxylic acid derived from hexane with the general formula C5H11COOH. It is a colorless oily liquid with an odor that is fatty, cheesey, waxy and goats[1] or other barnyard animals. It is a fatty acid found naturally in various animal fats and oils, and is one of the chemicals that gives the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor.[3] 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.[1]
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 acid (Capric is a crystal or wax like substance while the other 2 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.
References
- ^ a b c d e f The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.), Merck, 1989, ISBN 091191028X
- ^ a b Record in the GESTIS Substance Database of the Institute for Occupational Safety and Health
- ^ Ginkgo.html