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    Caproic acid

    Facts and Food Sources of Caproic acid (C6)

    By EmilyJanuary 3, 2019Updated:May 3, 2019No Comments2 Mins Read

    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 SourcesĀ 

    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

     

    C Fat Saturated Fat
    Emily

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