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| Hydrogen sulfide (rotten egg) || Chalcogen hydride gas <ref>[https://en.wikipedia.org/wiki/Hydrogen_sulfide "Hydrogen sulfide". Wikipedia. Retrieved 08/29/2020.]</ref> || || 4 µg/l in beer <ref>[https://www.aroxa.com/beer/beer-flavour-standard/hydrogen-sulphide/ "Hydrogen sulphide". Aroxa. Retrieved 08/29/2020.]</ref> || Produced in high amounts by ''B. custersianus'' and ''B. naardenensis'' <ref name="colomer_2020_genome" />.
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| Diacetyl/butanedione (butter) || Vicinal diketone <ref>[https://en.wikipedia.org/wiki/Diacetyl "Diacetyl". Wikipedia website. Retrieved 08/29/2020.]</ref> || || 10–40 µg/l in beer <ref>[https://www.aroxa.com/beer/beer-flavour-standard/2-3-butanedione/ "2,3-butanedione". Aroxa website. Retrieved 08/29/2020.]</ref> || Produced by all strains and all species of ''Brettanomyces'' except ''B. naardenensis''; the amount that it is produced varies widely and not much is known about what determines diacetyl levels produced from ''Brettanomyces'' <ref name="colomer_2020_genome" />.
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