Aliphatic monocarboxylic acids derived from or contained in esterified form in an
animal or vegetable fat, oil or wax. Natural fatty acids commonly have a chain of
4 to 28 carbons (usually unbranched and even-numbered), which may be saturated or
unsaturated. By extension, the term is sometimes used to embrace all acyclic aliphatic
carboxylic acids.
Source:
PAC, 1995, 67, 1307
(Glossary of class names of organic compounds and reactivity intermediates based on
structure (IUPAC Recommendations 1995))
on page 1335
Cite as:
IUPAC. Compendium of Chemical Terminology, 2nd ed. (the "Gold Book"). Compiled by
A. D. McNaught and A. Wilkinson. Blackwell Scientific Publications, Oxford (1997).
XML on-line corrected version: http://goldbook.iupac.org (2006-) created by M. Nic,
J. Jirat, B. Kosata; updates compiled by A. Jenkins. ISBN 0-9678550-9-8.
https://doi.org/10.1351/goldbook.
