Which acids are described as having a "goaty" aroma?

The acids described as having a "goaty" aroma are caproic, caprylic, and capric acids. These fatty acids, particularly prevalent in certain animal fats and dairy products, can impart a distinctive aroma reminiscent of goats, especially when present in higher concentrations.

Caproic acid (also known as hexanoic acid) has a strong, pungent scent, and is commonly found in milk fats and some cheeses, contributing to the characteristic aroma. Caprylic acid (octanoic acid) and capric acid (decanoic acid) can also produce similar olfactory cues and are often found in dairy and certain types of meats. Their presence is more pronounced in products associated with goat’s milk, thus leading to the descriptor of a "goaty" aroma.

In contrast, butyric, lactic, and acetic acids have different sensory profiles. While butyric acid can have an off-putting smell reminiscent of rancid butter, it does not share the same character as the "goaty" notes associated with the fatty acids. Citric, malic, and tartaric acids are primarily found in fruits and contribute to tart flavors rather than any “goaty” scent. Hydrochloric, sulfur