Hexanoic acid occurs naturally in certain cheeses.
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己 = 6-carbon in Chinese chemistry, so 己酸 is the 6-carbon carboxylic acid (C5H11COOH). Its ethyl ester 己酸乙酯 is the signature aroma of 浓香型 baijiu (Wuliangye, Luzhou Laojiao) — that pineapple-pear-cheese note.