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! Ester !! Precursors !! Flavor Threshold !! Notes
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| Ethyl acetate (Fruity, Solventy) || Acetic Acid || 33ppm || 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 lactate (Fruity, buttery) || Lactic Acid || 0.2 ppm-1.66 ppm <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
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| Phenethyl acetate (Rose flower like) || Acetyl-CoA, 2-phenylethanol || || <ref>[http://www.ymdb.ca/compounds/YMDB00574 YMDB]. Phenethyl acetate.</ref>
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| Ethyl butyrate (Pineapple) || [[Butyric Acid]] || || Low levels of production by some species of Brettanomyces; production decreases with higher acidity <ref>[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>|-| Ethyl Decanoate (Brandy, Fruity, oily, Grape) || Capric Acid (Decanoic acid)|| || Also known as Ethyl Caprate <ref>[http://www.michiganbrewersguild.org/docs/Gary-Spedding_off-flavor-notes_2014WC.pdf Spedding, Gary. Flavor notes for Michigan Craft Guild Conference. 2014.]</ref>
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