Facts and Food Sources of Caproic acid (C6)

0

Caproic acid also known as Hexanoic acid, is a carboxylic acid derived from hexane with chemical formula CH3(CH2)4COOH. It is a colorless oily liquid with cheesy, fatty, and waxy odor resembling goats and barnyard animals. This fatty acid is naturally found in fats and oils and is a chemical which provides decomposing fleshy seed coat of ginkgo indicating unpleasant odor. It is used for manufacturing its esters for artificial flavors or manufacturing hexyl derivatives such as hexylphenols. Esters and salts of caproic acid are known as caproates and hexanoates. The word caproic acid was derived from Latin word caper which refers goat. It was first isolated in 1816 by Chevreul M.E. from butter.

Dietary Sources 

Food name Weight (g) Caproic acid (g)
Feta cheese 150 0.792
Swiss cheese 132 0.715
Parmesan cheese 100 0.559
Mozzarella cheese 112 0.5
Provolone cheese 132 0.488
Ice creams 148 0.462
Sheep’s milk 245 0.355
Coconut milk 226 0.273
Ricotta cheese 124 0.227
Gruyere cheese 28.35 0.176
Coconut 80 0.153
Romano cheese 28.35 0.144
Cheshire cheese 28.35 0.138
Caraway cheese 28.35 0.132
Goat cheese 28.35 0.131
Edam cheese 28.35 0.131
Yogurt 170 0.112
Cheddar cheese 19 0.107
Blue cheese 28.35 0.102
Butter 5 0.1

 

60%
60%
Awesome
  • User Ratings (0 Votes)
    0
Share.

About Author

Comments are closed.