Kapronsýra

Kapronsýra, also known as hexanoic acid, is a saturated fatty acid with the chemical formula CH3(CH2)4COOH. It is a six-carbon carboxylic acid. At room temperature, it is a colorless, oily liquid with an unpleasant, rancid odor, often described as goaty or cheesy. This characteristic odor is due to the presence of caproic acid and other short-chain fatty acids produced by the breakdown of fats.

Kapronsýra occurs naturally in the milk of mammals, including cows, goats, and sheep, where it contributes to the flavor profile of dairy products like cheese and butter. It is also found in some plant oils and is produced by the fermentation of certain microorganisms. Industrially, kapronsýra can be synthesized through the oxidation of hexanal or by hydrolysis of hexanenitrile.

The primary uses of kapronsýra are in the production of esters, which are often employed as synthetic flavorings and fragrances, particularly in food and cosmetic industries. It can also be used in the synthesis of certain pharmaceuticals and as a component in some pesticides. Due to its distinct odor, it is generally handled with care in industrial settings. It is soluble in ethanol and ether but only slightly soluble in water.