| FEMA | 2559 |
| CAS | 142-62-1 |
| EINECS | 205-550-7 |
| JECFA Food Flavoring | 93 |
| CoE Number | 9 |
| Organoleptic Notes |
|
| Odor | fatty sour, fatty, sweaty, cheesy, |
| Flavor | cheesy cheesy, fruity, phenolic, fatty, goaty, |
| Material 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) |