EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

hexanoic acid
caproic acid

Sponsors

Flavor Demo Formulas
Name:hexanoic acid
CAS Number: 142-62-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-550-7
FDA UNII:1F8SN134MX
Nikkaji Web:J2.546A
Beilstein Number:0773837
MDL:MFCD00004421
CoE Number:9
XlogP3:1.90 (est)
Molecular Weight:116.16004000
Formula:C6 H12 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:93 hexanoic acid
FLAVIS Number:08.009 (Old)
DG SANTE Food Flavourings:08.009 hexanoic acid
DG SANTE Food Contact Materials:hexanoic acid
FEMA Number:2559 hexanoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: HEXANOIC ACID
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.


FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart D--Specific Usage Additives
Sec. 173.315 Chemicals used in washing or to assist in the peeling of fruits and vegetables.
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.92300 to 0.92700 @ 25.00 °C.
Pounds per Gallon - (est).: 7.680 to 7.714
Refractive Index:1.41500 to 1.41800 @ 20.00 °C.
Melting Point: -4.00 to -3.00 °C. @ 760.00 mm Hg
Boiling Point: 202.00 to 203.00 °C. @ 760.00 mm Hg
Boiling Point: 130.00 to 131.00 °C. @ 50.00 mm Hg
Congealing Point:-3.24 °C.
Vapor Pressure:0.158000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.0 ( Air = 1 )
Flash Point: 220.00 °F. TCC ( 104.44 °C. )
logP (o/w): 1.920
Shelf Life: 36.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 fixed oils
 water, 1.03E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 336 hour(s) at 100.00 %
sour fatty sweaty cheesy
Odor Description:at 10.00 % in propylene glycol. sour fatty sweat cheese
Luebke, William tgsc, (1987)
Odor sample from: Bedoukian Research, Inc.
Flavor Type: cheesy
cheesy fruity phenolic fatty goaty
Taste Description: cheesy fruity phenolic fatty goaty
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
CAPROIC ACID (NATURAL) ≥99.0%, Kosher
Odor Description:mild, fatty
Used in lavender fragrances.
Taste Description:Sharp, acidic, cheesy, fruity notes
Cheese and other dairy type flavors, ripe fruit especially apple and strawberry.
Symrise
Caproic acid natural
Taste Description:cheesy, fruity, phenolic, fatty
Useful in: brown nuts, brown cocoa, brown coffee, brown others, dairy, savory vegetable, savory meat, fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
Frutarom
HEXANOIC ACID (CAPROIC ACID)
Odor Description:Acidic, Burnt, Fatty, Leather, Sour
Suggested Uses: Apple, Bakery, Cheese, Dairy Products, Savoury, Strawberry, Tropical Fruits, Vegetables
Alfrebro
CAPROIC ACID (Hexanoic Acid) NATURAL
Odor Description:Sickening, Sweaty, Pungent, Cheesy, Fatty
Blue Marble Biomaterials
CAPROIC ACID ≥95%
Odor Description:Sour, fatty, sweat, cheesy
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: cleansing agents
emulsifying agents
masking agents
perfuming agents
surfactants
 
Suppliers:
Acme-Hardesty
Caproic Acid
Odor: characteristic
Use: Intermediate in Flavor Applications.
Advanced Biotech
CAPROIC ACID NATURAL
98% min.
Odor: Goaty
Advanced Biotech
CAPROIC ACID SYNTHETIC
98% min.
Odor: Cheesy, Fatty
Alfrebro
CAPROIC ACID (Hexanoic Acid) NATURAL
Odor: Sickening, Sweaty, Pungent, Cheesy, Fatty
Apiscent Labs
N HEXANOIC ACID (CAPROIC) NATURAL
Odor: Cheesy, sweat-like
Augustus Oils
Caproic Acid
Services
Aurochemicals
HEXANOIC ACID, Natural
Axxence Aromatic
CAPROIC ACID (HEXANOIC), Natural
Sustainability
Bedoukian Research
CAPROIC ACID (NATURAL)
≥99.0%, Kosher
Odor: mild, fatty
Use: Used in lavender fragrances.
Flavor: Sharp, acidic, cheesy, fruity notes
Cheese and other dairy type flavors, ripe fruit especially apple and strawberry.
Berjé
Caproic Acid
Happening at Berje
Blue Marble Biomaterials
CAPROIC ACID ≥95%
Odor: Sour, fatty, sweat, cheesy
CG Herbals
Caproic Acid
Odor: Sharp, sour, rancid
Charkit Chemical
HEXANOIC ACID (CAPROIC ACID) FEMA 2559
Charkit Chemical
HEXANOIC ACID NATURAL (CAPROIC ACID) FEMA 2559
De Monchy Aromatics
Hexanoic Acid, Natural
Diffusions Aromatiques
ACIDE CAPROIQUE
EMD Millipore
For experimental / research use only.
Hexanoic Acid
Ernesto Ventós
HEXANOIC ACID NATURAL
Odor: UNPLEASANT, FATTY. CHESSE
Ernesto Ventós
HEXANOIC ACID
Excellentia International
Caproic Acid (Hexanoic Acid) Natural
Fleurchem
caproic acid natural
Frutarom
HEXANOIC ACID (CAPROIC ACID)
Odor: Acidic, Burnt, Fatty, Leather, Sour
Use: Suggested Uses: Apple, Bakery, Cheese, Dairy Products, Savoury, Strawberry, Tropical Fruits, Vegetables
Grau Aromatics
CAPROIC ACID
Indukern F&F
CAPROIC ACID
Odor: FATTY, SMOOTH, BITTER, CHEESE
Inoue Perfumery
HEXANOIC ACID
Jiangyin Healthway
Hexanoic Acid
New functional food ingredients
Kunshan Sainty
Hexanoic Acid, Natural
Lluch Essence
CAPROIC ACID NATURAL 96%
Lluch Essence
CAPROIC ACID NATURAL 98%
M&U International
Hexanoic Acid (Caproic Acid)
M&U International
NAT.HEXANOIC ACID, Kosher
Moellhausen
HEXANOIC ACID C6
Mosselman
Caproic Acid C6
Nagar Haveli Perfumes & Aromatics
Hexanoic Acid 99% (HPLC)
Natural
Odor: Goaty
Naturamole
hexanoic acid 98% natural EU
Oleo Solutions
Edenor C6 98-100
Odor: characteristic
Use: Flavours and Fragrances, Industrial, Inks and Coatings
P&G Chemicals
C-670
(Caproic & Caprylic Acid) Not intended for Food Use
Odor: characteristic
Use: End-use applications for C-670* include synthetic lubricants base stock, refrigeration lubricants, fire resistant hydraulic fluids, tailored fats, alkyl chlorides for agricultural products, phosphate ore floatation, amides for agricultural products, production of plasticizer alcohols, corrosion inhibitors for antifreeze, perfumes, antiseptics, and fungicides.
P&G Chemicals
C-698
Caproic Acid) Not intended for Food Use
Odor: characteristic
Use: End-use applications for C-698*/ C-699 *include synthetic lubricants base stock, refrigeration lubricants, fire resistant hydraulic fluids, tailored fats, alkyl chlorides for agricultural products, phosphate ore floatation, amides for agricultural products, production of plasticizer alcohols, corrosion inhibitors for antifreeze, perfumes, antiseptics, and fungicides.
P&G Chemicals
C-699
(Caproic Acid)
Pearlchem Corporation
Natural Hexanoic Acid
Penta International
CAPROIC ACID SYNTHETIC FCC, Kosher
Penta International
CAPROIC ACID, NATURAL, Kosher
Prodasynth
CAPROIC ACID, NATURAL > 99
Odor: UNPLEASANT, CHEESE
Flavor: ACRID
Reincke & Fichtner
Caproic Acid natural
Reincke & Fichtner
Hexanoic Acid
Santa Cruz Biotechnology
For experimental / research use only.
Hexanoic Acid 98%
Sigma-Aldrich
Hexanoic acid, ≥98%, FCC, FG
Odor: cheese; fatty; sour
Certified Food Grade Products
Sigma-Aldrich
Hexanoic acid, natural, ≥98%, FCC, FG
SRS Aromatics
CAPROIC ACID
Sunaux International
nat.Hexanoic Acid
Symrise
Caproic acid natural
Flavor: cheesy, fruity, phenolic, fatty
Useful in: brown nuts, brown cocoa, brown coffee, brown others, dairy, savory vegetable, savory meat, fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
SysKem Chemie
Caproic Acid
Taytonn
Hexanoic Acid
Odor: Acidic, Burnt, Fatty, Fruity, Leather/ Leathery, Sour
Taytonn
Natural Hexanoic Acid
Odor: Acidic, Burnt, Fatty, Leather/ Leathery, Sour
TCI AMERICA
For experimental / research use only.
Hexanoic Acid >98.0%(GC)(T)
Treatt
Caproic Acid
Vigon International
Caproic Acid Deironized (Hexanoic Acid)
Vigon International
Caproic Acid Natural (Hexanoic Acid)
Odor: Mild sour fatty
Vigon International
Caproic Acid Natural Deironized (Hexanoic Acid)
WEN International
HEXANOIC ACID Natural
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 28 - After contact with skin, wash immediately with plenty of water.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-rat LD50 2050 ul/kg
Union Carbide Data Sheet. Vol. 11/2/1971

oral-rat LD50 6440 mg/kg
Union Carbide Data Sheet. Vol. 11/2/1971

oral-mouse LD50 5000 mg/kg
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 32, 1982.

intravenous-mouse LD50 1725 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

intraperitoneal-mouse LD50 3180 mg/kg
Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.

Dermal Toxicity:
skin-rabbit LD50 630 ul/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954.

skin-guinea pig LD50 5 ml/kg
Journal of Industrial Hygiene and Toxicology. Vol. 26, Pg. 269, 1944.

subcutaneous-mouse LD50 3180 mg/kg
Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.

Inhalation Toxicity:
inhalation-mouse LC50 4100 mg/m3/2H
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 32, 1982.

 
Safety in Use Information:
Category: flavor and fragrance agents
 
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -22.00000
beverages(nonalcoholic): -1.80000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -1.50000
condiments / relishes: -450.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -4.30000
fruit ices: -4.30000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -28.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 9, Revision 1: (FGE.09 Rev1)[1] - Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical groups 8 and 30, and an ester of a phenol carboxylic acid from chemical group 25 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Flavouring Group Evaluation 9, Revision 2 (FGE.09Rev2): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):142-62-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8892
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2829
WGK Germany:1
hexanoic acid
Chemidplus:0000142621
EPA/NOAA CAMEO:hazardous materials
RTECS:142-62-1
 
References:
 hexanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:142-62-1
Pubchem (cid):8892
Pubchem (sid):134973401
Flavornet:142-62-1
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C01585
HMDB (The Human Metabolome Database):HMDB00535
FooDB:FDB013897
Export Tariff Code:2915.90.1800
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
hexacid 698 is a trade name.
 
Potential Blenders and core components note
For Odor
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
methyl butyric acid
FL/FR
2-
methyl-2-pentenoic acid
FL/FR
animal
para-
cresyl isobutyrate
FL/FR
buttery
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
cheesy
butyric acid
FL/FR
heptanoic acid
FL/FR
2-
heptanone
FL/FR
2-
methyl hexanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
iso
valeric acid
FL/FR
valeric acid
FL/FR
estery
diisopropyl adipate
CS
fatty
decanoic acid
FL/FR
octanoic acid
FL/FR
floral
para-
cresyl acetate
FL/FR
neryl isovalerate
FL/FR
phenethyl hexanoate
FL/FR
fruity
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
prenyl hexanoate
FL/FR
propyl butyrate
FL/FR
sorbyl butyrate
FL/FR
green
hexanal (aldehyde C-6)
FL/FR
(E)-2-
hexenal
FL/FR
meaty
4-
methyl nonanoic acid
FL/FR
nutty
nutty quinoxaline
FL/FR
spicy
cumin seed oil
FL/FR
(±)-1,2,5,6-
tetrahydrocuminic acid
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
ethyl cyclohexyl carboxylate
FL
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hexenoic acid
FL
3-
mercapto-3-methyl butyl formate
FL
5-
methyl hexanoic acid
FL
4-
methyl valeric acid
FL
prenyl hexanoate
FL/FR
(±)-1,2,5,6-
tetrahydrocuminic acid
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
(E)-2-
hexenoic acid
FL
valeric acid
FL/FR
aromatic
para-
cresyl acetate
FL/FR
para-
cresyl isobutyrate
FL/FR
buttery
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
cheesy
2-
heptanone
FL/FR
iso
valeric acid
FL/FR
creamy
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
2-
methyl-4-pentenoic acid
FL
dairy
4-
pentenoic acid
FL
fatty
4-
methyl nonanoic acid
FL/FR
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
fermented
methyl thio isovalerate
FL
fruity
cyclohexyl carboxylic acid
FL/FR
ethyl 3-oxohexanoate
FL
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
neryl isovalerate
FL/FR
propyl butyrate
FL/FR
sorbyl butyrate
FL/FR
green
hexanal (aldehyde C-6)
FL/FR
(E)-2-
hexenal
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
12-
methyl tridecanal
FL
musty
S-(
methyl thio) butyrate
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
soapy
decanoic acid
FL/FR
octanoic acid
FL/FR
sour
acetic acid
FL
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
2-
methyl-2-pentenoic acid
FL/FR
spicy
cumin seed oil
FL/FR
sulfurous
methyl 4-(methyl thio) butyrate
FL
sweet
cyclohexyl acetic acid
FL/FR
toasted
acetyl propionyl
FL/FR
waxy
heptanoic acid
FL/FR
2-
methyl heptanoic acid
FL/FR
2-
nonanol
FL/FR
phenethyl hexanoate
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FRapple
FLbrandy
FRbutter
FRcoconut
FL/FRcopaiba balsam
FRcurrant
FLdairy
FRfruit
FRlavender
FRraspberry
FRsaffron
FRstrawberry
 
Occurrence (nature, food, other):note
 almond flower
Search Trop Picture
 apple fruit
Search PMC Picture
 apple sauce
Search PMC Picture
 apricot fruit
Search Trop Picture
 basil oil
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 beer
Search PMC Picture
 bergamot oil wild
Search Trop Picture
 bilberry fruit juice
Search Trop Picture
 blueberry fruit juice
Search Trop Picture
 butter
Search PMC Picture
 butterbur flower
Search Trop Picture
 camphor lavender
Search PMC Picture
 cantaloupe seed
Search Trop Picture
 cardamom fruit
Search Trop Picture
 cardamom seed
Search Trop Picture
 carob bean
Search Trop Picture
 cassia plant
Search Trop Picture
 cayenne fruit
Search Trop Picture
 cayenne sap
Search Trop Picture
 cheese cheddar cheese
Search PMC Picture
 cheese swiss cheese
Search PMC Picture
 cistus oil @ 0.7%
Data GC Search Trop Picture
 coconut
Search Trop Picture
 coconut endosperm
Search Trop Picture
 coconut seed
Search Trop Picture
 coffee roasted coffee
Search PMC Picture
 cornmint plant
Search Trop Picture
 currant fruit
Search Picture
 dialium guineense wild.fruit oil france @ 0.30%
Data GC Search Trop Picture
 elder black elder seed
Search Trop Picture
 ginkgo biloba fruit
Search Trop Picture
 ham
PbMd Search PMC Picture
 lemon balm tissue culture
Search Trop Picture
 lemongrass
Search Trop Picture
 mustard white mustard
Search Trop Picture
 orange fruit
Search Trop Picture
 orange fruit juice
Search Trop Picture
 osmanthus absolute @ 0.05%
Data GC Search Trop Picture
 palmarosa
Search Trop Picture
 papaya fruit
Search Trop Picture
 peach fruit
Search Trop Picture
 peach plant
Search Trop Picture
 pepper bell pepper fruit
Search Trop Picture
 pepper black pepper fruit
Search Trop Picture
 pepper black pepper seed
Search Trop Picture
 potato tuber
Search Trop Picture
 raspberry red raspberry fruit
Search Trop Picture
 rosemary sap
Search Trop Picture
 rugula herb
Search Trop Picture
 spearmint plant
Search Trop Picture
 star fruit oil cuba @ 0.10%
Data GC Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea leaf
Search Trop Picture
 wine
Search Picture
 yogurt
Search Picture
 
Synonyms:
 butyl acetic acid
2-butylacetic acid
 caproic (hexanoic) acid natural
 caproic acid
 caproic acid (hexanoic), natural
 caproic acid (natural)
 caproic acid deironized
 caproic acid deironized natural
 caproic acid natural
 caproic acid synthetic
 caproic acid synthetic FCC
 capronic acid
 hexanoic acid
1-hexanoic acid
nat.hexanoic acid
 hexanoic acid (caproic acid)
N hexanoic acid (caproic) natural
 hexanoic acid (natural)
 hexanoic acid 99%, (naturals)
 hexanoic acid natural
 hexoic acid
1-pentane carboxylic acid
1-pentanecarboxylic acid
 pentiformic acid
 pentyl formic acid
 

Articles:

PubMed:Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
PubMed:Homogenization and Lipase Treatment of Milk and Resulting Methyl Ketone Generation in Blue Cheese.
PubMed:Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:Induction of hexanol dehydrogenase in Geotrichum spp. by the addition of hexanol.
PubMed:[Inhibitory activity of hydrosols prepared from 18 Japanese herbs of weak aromatic flavor against filamentous formation and growth of Candida albicans].
PubMed:Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
PubMed:Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
PubMed:Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.
PubMed:[Synthesis of flavor esters catalyzed by CALB-displaying Pichia pastoris whole-cells in non-aqueous phase].
PubMed:Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts.
PubMed:[Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].
PubMed:Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.
PubMed:Aroma components of American country ham.
PubMed:Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
PubMed:Production of natural fruity aroma by Geotrichum candidum.
PubMed:Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed:Production of gamma-lactones by the brown-rot basidiomycete Piptoporus soloniensis.
PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
PubMed:Characteristic aroma components of rennet casein.
PubMed:Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich).
PubMed:Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese.
PubMed:Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
PubMed:Aroma-active components of nonfat dry milk.
 
Notes:
Present in apple, wine grapes, butter, licorice and cheeses, e.g. blue cheeses, Cheddar cheese, Swiss cheese, feta cheese, gruyere de comte cheese, etc. Also present in a few essential oils and fruital aromas. Secondary product of butyric acid fermentation. Flavouring ingredient Hexanoic acid (common name caproic acid), is the carboxylic acid derived from hexane with the general formula C5H11COOH. It is a colorless oily liquid with an odor reminiscent 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 gives the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor. (Wikipedia)
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