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| Heptanoic acid (sweaty, solvent, rotten, barnyard) || Associated with phenylalanine or tyrosine <ref name="yakobson1"/><ref name="Lucy_2015" /> || Fatty acid. Also known as enanthic acid <ref>[https://pubchem.ncbi.nlm.nih.gov/compound/heptanoic_acid Heptanoic acid. PubChem website. Retrieved 03/01/2017.]</ref>.
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| [[Isovaleric Acid]] (Feety, parmesianparmesan) <ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/4141/Botha,%20J.J.pdf?sequence=1 Botha, Janita J. Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines. March 2010. Pg 2, 13, 17, 18]</ref><ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/1239/oelofse_investigating_2008.pdf?sequence=1 Oelofse, Adriaan. Investigating the role of Brettanomyces and Dekkera during winemaking. December 2008.]</ref>|| Leucine || Commonly described as a "spoilage" acid produced by Brettanomyces in wine, but also appears in beer.
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| Lauric acid (faint odor of bay oil or soap) <ref name="yakobson1"></ref>|| || Fatty acid. Also known as dodecanoic acid and dodecylic acid <ref>[https://pubchem.ncbi.nlm.nih.gov/compound/lauric_acid Lauric acid. PubChem website. Retrieved 03/01/2017.]</ref>.