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! Ester !! Precursors !! Flavor/Odor Threshold !! Molecular Formula !! Notes
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| [[Ethyl acetate]] (fruity, solventy) || [[Acetic Acid]] and ethanol || 33ppm (odor), 100ppm (flavor) || || High flavor threshold; pear-like in low amounts and nail polish in high amounts. Increases production with higher temperatures and oxygen
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| Ethyl butyrate (pineapple, mango, tropical fruit <ref>[http://www.flavoractiv.com/products/ethyl-butyrate-beer-flavour-standards/ Ethyl Butyrate Beer Flavour Standard. FlavorActIV. Retrieved 6/20/2015.]</ref>) || [[Butyric Acid]] and ethanol || 0.4ppm (flavor) <ref>[http://www.flavoractiv.com/products/ethyl-butyrate-beer-flavour-standards/ Flavoractiv. Ethyl butyrate. Retrieved 1/18/2015.]</ref> || || Low levels of production by some species of Brettanomyces; production decreases with higher acidity <ref name="yakobson1">[http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/pure-culture-fermentation-discussion/ Yakobson, Chad]. Pure Culture Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry. Pure Culture Fermentation Discussion. 2011.</ref>
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| Ethyl caproate (sweet, fruity, pineapple, banana, apple or aniseed) || Caproic acid and ethanol <ref>[https://books.google.com/books?id=1b1CAgAAQBAJ&pg=RA2-PA320&lpg=RA2-PA320&dq=Ethyl+caproate+precursors&source=bl&ots=myHXfoVz9f&sig=fHGkce4UmeJVC4M3Kk4TXUCO-Nc&hl=en&sa=X&ei=ip68VOqjFY-tyASpmoHoCA&ved=0CEQQ6AEwBA#v=onepage&q=Ethyl%20caproate%20precursors&f=false Encyclopedia of Food Microbiology. Batt, Carl A. Academic Press. Sep 28, 1999. Pg 320.]</ref> || 0.2ppm (flavor) <ref>[http://www.aroxa.com/beer/beer-flavour-standard/ethyl-hexanoate/ Aroxa. ethyl hexanoate. Retrieved 1/18/2015.]</ref> || || Also known as Ethyl hexanoate, Ethyl butyl acetate, and butylacetate <ref>[http://www.chemspider.com/Chemical-Structure.29005.html Chemspider. Ethylhexanoat. Retrieved 1/18/2015.]</ref>
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| Ethyl caprylate (Sweet, waxy, fruity and pineapple with creamy, fatty, mushroom and cognac notes <ref>[http://www.thegoodscentscompany.com/data/rw1056351.html Ethyl Octanoate. The Good Scents Company. Retrieved 5/28/2015.]</ref>) || Caprylic acid (contained in buckwheat; produced by yeast autolysis) and ethanol <ref>[https://www.youtube.com/watch?v=2QgXptgw1ys Chop & Brew - Episode 37: Influence of Mashing on Sour Beer Production by Michael Tonsmeire. NHC 2014 Presentation. At 26 minutes. Retrieved 5/28/2015.]</ref> || 15ppb (flavor) <ref>[http://www.leffingwell.com/esters.htm Esters Detection Tresholds & Molecular Structures. Leffingwell & Associates. Retrieved 5/28/2015.] </ref> || || Also known as ethyl octanoate
| Ethyl isovalerate (fruity, sweet, berry-like with a ripe, pulpy fruit nuance <ref name="Fenaroli_ethylisovalerate">[https://books.google.com/books?id=15HMBQAAQBAJ&pg=PA638&lpg=PA638&dq=ethyl+valerate+threshold&source=bl&ots=avVr8PQQ_p&sig=zm81_lhLU86VJ4jBNnm4I9nnxDw&hl=en&sa=X&ved=0CDIQ6AEwBGoVChMImYrEl6usxwIVAjmICh1HGwEs#v=onepage&q=ethyl%20isovalerate%20threshold&f=false Fenaroli's Handbook of Flavor Ingredients, Fifth Edition. George A. Burdock. CRC Press, Dec 3, 2004. Pg 587.]</ref>) <ref name="Joseph"></ref><ref name="lucy_joseph"></ref> || [[Isovaleric Acid]] and ethanol || 30ppm (flavor) <ref name="Fenaroli_ethylisovalerate"></ref> || C<sub>7</sub>H<sub>14</sub>O<sub>2</sub> <ref name="Fenaroli_ethylisovalerate"></ref> || Also found in pineapple, orange juice and peel oil, bilberry, blueberry, strawberry, Swiss cheese, other cheeses, cognac, rum, whiskey, sherry, grape wines, cocoa, passion fruit, mango, and mussels <ref name="Fenaroli_ethylisovalerate"></ref>. Also known as Ethyl 3-methylbutanoate <ref name="Joseph"></ref>.
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| Ethyl lactate (fruity, creamy, rum <ref>[http://www.aroma-chemical.com/ethyl-lactate/ Best Aroma website. Ethyl Lactate. Retrieved 08/15/2015.]</ref><ref>[https://books.google.com/books?id=avYMy82EBuAC&pg=PA384&lpg=PA384&dq=ethyl+lactate+flavor&source=bl&ots=AZufxA6Htu&sig=rTbNo4rOSBY_6kuhGDtW_JqQ5oA&hl=en&sa=X&sqi=2&ved=0CD0Q6AEwBWoVChMI35jXjuirxwIVyKOICh0klgDF#v=onepage&q=ethyl%20lactate%20flavor&f=false Dictionary of Flavors. Dolf De Rovira. John Wiley & Sons, Feb 28, 2008. Pg 384.]</ref>) || [[Lactic Acid]] and ethanol || 0.2 ppm-1.66 ppm (odor) <ref>[http://hazmap.nlm.nih.gov/category-details?id=1179&table=copytblagents Haz-Map, Ethyl Lactate odor threshold.]</ref> || || Increases production with higher amounts of Lactic Acid <ref>[http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-initial-concentration-of-lactic-acid/ Yakobson, Chad. The Brettanomyces Project. Impact of the Initial Concentration of Lactic Acid on Pure Culture Fermentation. Retrieved 6/16/2015.]</ref>
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| Ethyl valerate (Sweet, fruity, acidic, pineapple, apple, green, berry and tropical <ref name="goodscents_ethylvalerate">[http://www.thegoodscentscompany.com/data/rw1000701.html The Good Scents Company. Ethyl Valerate article. Retrieved 08/15/2015.]</ref>) <ref name="Joseph">[http://www.ajevonline.org/content/suppl/2015/07/28/66.3.379.DC1/Supplemental_Data.pdf Supplemental Data for:
Joseph, C.M.L., E.A. Albino, S.E. Ebeler, and L.F. Bisson. Brettanomyces bruxellensis aroma-active compounds determined by SPME GC-MS olfactory analysis. 2015.]</ref><ref name="lucy_joseph">[http://slideplayer.com/slide/4473144/ Impact of Brettanomyces on Wine. Presentation by Lucy Joseph of UC Davis. Retrieved 08/15/2015.]</ref> || Valeric Acid (pentanoic acid), and ethanol || 1500-5000 ppm (odor) <ref name="Fenaroli_ethylvalerate">[https://books.google.com/books?id=15HMBQAAQBAJ&pg=PA638&lpg=PA638&dq=ethyl+valerate+threshold&source=bl&ots=avVr8PQQ_p&sig=zm81_lhLU86VJ4jBNnm4I9nnxDw&hl=en&sa=X&ved=0CDIQ6AEwBGoVChMImYrEl6usxwIVAjmICh1HGwEs#v=onepage&q=ethyl%20valerate%20threshold&f=false Fenaroli's Handbook of Flavor Ingredients, Fifth Edition. George A. Burdock. CRC Press, Dec 3, 2004. Pg 638.]</ref> || C<sub>7</sub>H<sub>14</sub>O<sub>2</sub> <ref name="goodscents_ethylvalerate"> </ref> || Valeric acid quantities found in beer are minimal (0-1 ppm) and below odor threshold <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03598.x/pdf Organoleptic Threshold Values of Some Organic Acids in Beer. Sigmund Engan. 1973.]</ref><ref>[https://books.google.com/books?id=allg4XxlOM4C&pg=PA91&lpg=PA91&dq=valeric+acid+beer&source=bl&ots=Pfb6EL9ufV&sig=sTb3gjpv7dlQNBOmGBPuDXJegLs&hl=en&sa=X&ved=0CB4Q6AEwAGoVChMIx9Kstp6sxwIVzCqICh2r7wc3#v=onepage&q=valeric%20acid%20beer&f=false Aroma of Beer, Wine and Distilled Alcoholic Beverages. L. Nykänen, H. Suomalainen. Springer Science & Business Media, May 31, 1983.]</ref>, and is probably also the case for Ethyl valerate. Ethyl valerate is also known as ethyl pentanoate <ref name="goodscents_ethylvalerate"></ref>. Also found in apples, bananas, guava, stawberry, cheeses, rum, whiskey, cider, sherry, grape wines, cocoa, coffee, honey, and passion fruit <ref name="Fenaroli_ethylvalerate"></ref>.
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| Isoamyl acetate (banana) || [[Acetic Acid]], and Isoamyl alcohol || 1.1ppm (flavor) <ref>[http://www.aroxa.com/beer/beer-flavour-standard/isoamyl-acetate/ Aroxa. Isaoamyl acetate. Retrieved 1/18/2015.]</ref> || || Produced by certain ''Saccharomyces'' strains but concentrations are generally reduced by ''Brettanomyces''. <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1982.tb04061.x/abstract Spaepen and Verachtert, 1982. Esterase Activity in the Genus ''Brettanomyces'']</ref>
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| Phenethyl acetate (sweet, honey, rose flower like) || Acetyl-CoA, and 2-phenylethanol || 3-5ppm (odor), 5-10ppm (flavor) <ref>[https://books.google.com/books?id=A8OyTzGGJhYC&pg=PA1521&lpg=PA1521&dq=Phenethyl+acetate+flavor+threshold&source=bl&ots=Ygvq_JFvhQ&sig=06Lj57fWYemcXizkEHnYzwfOXX8&hl=en&sa=X&ei=Zz-nVOPCKI61oQSFwIGABQ&ved=0CEAQ6AEwBA#v=onepage&q=Phenethyl%20acetate%20flavor%20threshold&f=false Burdock, George A]. Fenaroli's Handbook of Flavor Ingredients, Fifth Edition. CRC Press. 2005. pg 1521. </ref> || || <ref>[http://www.ymdb.ca/compounds/YMDB00574 YMDB]. Phenethyl acetate.</ref>
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