Meat contains volatile fatty acids which are excreted into the breath, so vegetarians are less likely to get halitosis.

The Reichert value is an indicator of how much volatile fatty acid can be extracted from fat through saponification.

One of the primary volatile acids in wine.

It is a volatile acid that held in equilibrium with the dissolved carbon dioxide gas and can not be isolated in a pure form.

A measurement of "total acidity" (TA) of a wine minus the volatile acids.

All acids produced in the body are nonvolatile except carbonic acid, which is the sole volatile acid.

The beer is passed through a filter with pores small enough that only alcohol and water (and a few volatile acids) can pass through.

These features increase the surface area of the reticulorumen wall, facilitating the absorption of volatile fatty acids.

These microbes are primarily responsible for decomposing cellulose and other carbohydrates into volatile fatty acids cattle use as their primary metabolic fuel.

The volatile acid was safely contained and removed.