Relating to or denoting a seven-carbon carboxylic acid, commonly called enanthic acid.
From Greek 'hepta' (seven) + 'oic' (carboxylic acid suffix, from 'oxidic'). A systematic chemical naming convention.
Heptanoic acid smells like rancid butter and goats—it's one of the volatile fatty acids that gives aged or spoiled foods their distinctive pungent odors, and your nose can detect it in extremely tiny amounts.
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