Fatty acids, C6-12

Independent reference data for Fatty acids, C6-12 (CAS 67762-36-1), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Used to make esters for artificial flavors, hexyl derivatives, rubber chemicals, varnish driers, resins, and pharmaceuticals; Also used in analytical chemistry and insect attractants; [HSDB] Used to make perfumes; [CAMEO]... Lures for Coleoptera include caproic acid for the green June beetle, Cotinus nitida.

Synonyms and trade names

HEXANOIC ACID; Caproic acid; 142-62-1; n-Caproic acid; n-Hexanoic acid; Capronic acid; 1-Hexanoic acid; Hexoic acid; Butylacetic acid; Pentylformic acid; n-Hexylic acid; n-Hexoic acid; Pentiformic acid; 1-Pentanecarboxylic acid; Hexylic acid; Pentanecarboxylic acid

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Cheese, Oil, Pungent, Sour Not evaluated
GHS notification summary	0.1% (2 / 2136)

GHS hazard classification

GHS notification summary	0.1% (2 / 2136)
Reported hazard statements	H311 (17.1%), H314, H318 (82.1%), H332

This chemical does not meet GHS hazard criteria for < 0.1% (2 of 2136) of reports.

H311 (17.1%): Toxic in contact with skin [Danger Acute toxicity, dermal]

What the public record says

Fatty acids, C6-12 · CAS 67762-36-1 · C6H12O2. UNII 1F8SN134MX. Boiling Point: 396 to 397 °F at 760 mmHg (NTP, 1992); Boiling Point: 205.8 °C; Boiling Point: 202.00 to 203.00 °C. @ 760.00 mm Hg.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.