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.[4]
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 Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.
^ абвгдSusan Budavari, ур. (1996). The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (12th изд.). Merck. ISBN0911910123.
^Lide, D. R., ур. (1990). CRC Handbook of Chemistry and Physics (70th Edn.). Boca Raton (FL):CRC Press.