Pickled nasturtium seeds are the most successful, since they also contain capric acid.

Decanoic acid, or capric acid, is a saturated fatty acid.

The term capric acid arises from the Latin "capric" which pertains to goats due to their olfactory similarities.

C. koehneana oil may be the richest natural source of a single fatty acid, with 95% of its content consisting of capric acid.

Ethyl decanoate, also known as ethyl caprate, is a fatty acid ester formed from capric acid and ethanol.

Capric acid occurs naturally in coconut oil (about 10%) and palm kernel oil (about 4%), otherwise it is uncommon in typical seed oils.

Consumption of medium-chain triglycerides (MCT's) such as caproic acid, caprylic acid, capric acid, and lauric acid.

The interaction of vinegar with the plant's capric acid results in the caper's distinct taste: goaty or sweet, according to some experts, or stringent, gherkinlike or even olivesque.

These lactylates are typically manufactured from behenic acid, isostearic acid, or medium-chain fatty acids such as capric acid, lauric acid, and myristic acid.

RAW264.7 coculture increases GPR84 expression in 3T3-L1 adipocytes, and incubation with capric acid can inhibit TNFα-induced adiponectin release.

However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese.

Caproic, caprylic, and capric acids (capric is a crystal- or wax-like substance, whereas the other two are mobile liquids) are not only used for the formation of esters, but also commonly used "neat" in: butter, milk, cream, strawberry, bread, beer, nut, and other flavors.