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| Ethyl Decanoate (brandy, fruity, oily, grape) || Capric Acid (Decanoic acid) and ethanol <ref>[http://en.wikipedia.org/wiki/Ethyl_decanoate Wikipedia. Ethyl Decanoate. Retrieved 1/18/2015.]</ref> || || Also known as Ethyl caprate, Ethyl caprinate, and Capric acid ethyl ester <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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| Ethyl caproate (sweet, fruity, pineapple, banana, apple or aniseed) || Caproic acid <ref>[https://books.google.com/books?id=1b1CAgAAQBAJ&pg=RA2-PA320&lpg=RA2-PA320&dq=Ethyl+caproate+precursors&source=bl&ots=myHXfoVz9f&sig=fHGkce4UmeJVC4M3Kk4TXUCO-Nc&hl=en&sa=X&ei=ip68VOqjFY-tyASpmoHoCA&ved=0CEQQ6AEwBA#v=onepage&q=Ethyl%20caproate%20precursors&f=false Encyclopedia of Food Microbiology. Batt, Carl A. Academic Press. Sep 28, 1999. Pg 320.]</ref> || 0.2ppm (flavor) <ref>[http://www.aroxa.com/beer/beer-flavour-standard/ethyl-hexanoate/ Aroxa. ethyl hexanoate. Retrieved 1/18/2015.]</ref> || Also known as Ethyl hexanoate, Ethyl butyl acetate, and butylacetate <ref>[http://www.chemspider.com/Chemical-Structure.29005.html Chemspider. Ethylhexanoat. Retrieved 1/18/2015.]</ref>
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| Isoamyl Acetate (banana) || Acetic acid, Isoamyl alcohol || 1.1ppm (flavor) <ref>[http://www.aroxa.com/beer/beer-flavour-standard/isoamyl-acetate/ Aroxa. Isaoamyl acetate. Retrieved 1/18/2015.]</ref> || Produced by certain ''Saccharomyces'' strains but concentrations are generally reduced by ''Brettanomyces''. <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1982.tb04061.x/abstract Spaepen and Verachtert, 1982. Esterase Activity in the Genus ''Brettanomyces'']</ref>