AbstractThe vacuum steam volatile oil from jute sacks has been analysed by capillary gas chromatography and mass spectrometry. Thirty‐four compounds were characterised with some certainty, and some information obtained about an additional 36. The major volatile components were dimethylnaphthalenes. The odour thresholds of the volatile oil and some fractions were determined. These data and calculation of the amount transferred to a food contained in a sack, indicate that the jute sack could contribute an off‐flavour to the food.