Kaprilna kiselina je zasićena masna kiselina sa osam ugljenika poznata pod sistematskim imenom oktanska kiselina. Ona se prirodno javlja u mleku mnogih sisara, i ona je manje zastupljeni sastojak kokosovog i palminog ulja.[8] It is an oily liquid that is minimally soluble in water with a slightly unpleasant rancid-like smell and taste.[6]
Dve druge kiseline su imenovane po kozama: kapronska (C6) i kaprinska (C10). Zajedno sa kaprilnom kiselinom one čine 15% kozjeg mleka.
↑Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.
↑Gaulton A, Bellis LJ, Bento AP, Chambers J, Davies M, Hersey A, Light Y, McGlinchey S, Michalovich D, Al-Lazikani B, Overington JP. (2012). „ChEMBL: a large-scale bioactivity database for drug discovery”. Nucleic Acids Res40 (Database issue): D1100-7. DOI:10.1093/nar/gkr777. PMID21948594.edit
↑ 6,06,16,26,36,4Susan Budavari, ur. (1996). The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (12th izd.). Merck. ISBN 0-911910-12-3.
↑Lide, D. R. (Ed.) (1990). CRC Handbook of Chemistry and Physics (70th Edn.). Boca Raton (FL):CRC Press.