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It has been hypothesized that the production and destruction of various phenols by ''Brettanomyces'' is connected with the [https://en.wikipedia.org/wiki/Redox redox balance], however, this has not been demonstrated. Ethyl phenols have been shown to be highly attractive to fruit flies, and it has also been proposed that these aromatics allow ''Brettanomyces'' to travel from food source to food source and by doing so increasing its chances of survival in the wild <ref>[http://www.sciencedirect.com/science/article/pii/S0960982214016558 Olfaction: Smells Like Fly Food. Geraldine A. Wright. 2015.]</ref><ref name="smith_divol_2016"></ref>. Phenols have been shown to have positive effects on decreasing protein glycation, a complication associated with type 2 diabetes <ref>[http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-1323-01.aspx High Phenolic Beer Inhibits Protein Glycation In Vitro. Susan M. Elrod, Phillip Greenspan, Erik H. Hofmeister. 2017. ]</ref>.
It has been demonstrated in wine that some phenols can be masked by other flavor compounds, especially lower levels of phenols. Schmuaker et al. (2018) showed that wines that were spiked with 4EG, 4EP, and isobutyric acid were preferred more when additionally spiked with whiskey lactone (oaky flavor). The oaky flavor at least partially masked the perception of phenols on the palate <ref>[https://www.sciencedirect.com/science/article/pii/S0963996918307567 Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology. Megan R. Schumaker, Charles Diako, John C. Castura, Charles G. Edwards, Carolyn F. Ross. 2018. DOI: https://doi.org/10.1016/j.foodres.2018.09.034.]</ref>. It has been hypothesized by some members of Milk The Funk that higher esters can could also mask the perception of phenols in beer (see [[100%25_Brettanomyces_Fermentation#Questioning_Conventional_Wisdom|100% ''Brettanomyces'' fermentation]]).
See also: