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http://www.sciencedirect.com/science/article/pii/S0740002014002548
Some volatile esters that give the beer a fruity flavor, such as isoamyl acetate that gives the beer a banana flavor, can decrease below their flavor thresholds over time in packaged beer. other volatile esters such as ethyl 3-methyl-butyrate (contributes a wine-like character), ethyl 2-methyl-butyrate (contributes a wine-like character), ethyl 2-methyl-propionate, ethyl nicotinate, diethyl succinate, ethyl lactate, ethyl phenylacetate, ethyl formate, ethyl furoate and ethyl cinnamate (fruity, sweet character) are formed during beer aging. Lactones, which are cyclic esters, such as the peach-like hexalactone and nonalactone tend to increase during beer storage and have a significant impact on the flavor of aged beer <ref name="Vanderhaegen_2006" />.
===Phenols===