The method evaluates the efficacy of the test sample in suppressing the vaporization of Short-Chain Fatty Acids (SCFAs), specifically Isovaleric Acid, which acts as a chemical marker for human axillary (armpit) and foot malodor. f the sample contains alcohols (ethanol) or enzymes from fermentation, the isovaleric acid may chemically react during the 37°C incubation to form an ester (e.g., Ethyl Isovalerate), which typically has a pleasant, fruity aroma rather than a malodor.