SUMMARY
A method is presented for gas chromatographic identification of the chain length and structure of methyl esters of lower‐molecular‐weight fatty acids. The chemical identity of the “cheese‐like” off‐odor of sauerkraut was established. Abnormally high concentrations of n‐propionic, n‐butyric, and n‐caproic acids were found in samples of kraut that had been graded low because of this off‐odor defect. A very poor sample that had been discarded, contained isobu‐tyric and isovaleric acids in addition to n‐propionic, n‐butyric, n‐valeric, and n‐caproic acids. In this sample, n‐butyric acid was found in the largest concentration—103 ppm.