13,594
edits
Changes
m
update to ethyl acetate descriptor
| Amyl octanoate (spicy, clove, chemical, plastic) <ref name="Lucy_2015" /> || Amyl alcohol and caprylic acid || || C<sub>13</sub>H<sub>26</sub>O<sub>2</sub> <ref>[http://www.thegoodscentscompany.com/data/rw1004161.html "Amyl octanoate". The Good Scents Company. Retrieved 02/24/2017.]</ref> || Also known as pentyl octanoate, it is a flavoring agent <ref>[https://pubchem.ncbi.nlm.nih.gov/compound/Pentyl_octanoate "Amyl octanoate". PubChem website. Retrieved 02/24/2017.]</ref>.
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| [[Ethyl acetate]] (fruity, pineapple, pear, solventy, nail polish remover) || [[Acetic Acid]] and ethanol || 33ppm (odor), 100ppm (flavor) || C<sub>4</sub>H<sub>8</sub>O<sub>2</sub> <ref>[http://pubchem.ncbi.nlm.nih.gov/compound/ethyl_acetate PubChem. Ethyl Acetate. Retrieved 08/15/2015.]</ref> || High flavor threshold; pineapple or pear-like in low amounts and nail polish in high amounts. Increases production with higher temperatures and oxygen. Also produced by ''Saccharomyces'' species <ref name="Hubbe">[https://www.facebook.com/groups/MilkTheFunk/1407620505932826/ Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref>.
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| Ethyl butyrate (pineapple, mango, tropical fruit <ref>[http://www.flavoractiv.com/products/ethyl-butyrate-beer-flavour-standards/ Ethyl Butyrate Beer Flavour Standard. FlavorActIV. Retrieved 6/20/2015.]</ref>, juicy fruit gum <ref>Private corrospondance with Richard Preiss by Dan pixley. 12/1/2016]</ref>) || [[Butyric Acid]] and ethanol || 0.4ppm (flavor) <ref>[http://www.flavoractiv.com/products/ethyl-butyrate-beer-flavour-standards/ Flavoractiv. Ethyl butyrate. Retrieved 1/18/2015.]</ref> || C<sub>6</sub>H<sub>12</sub>O<sub>2</sub> <ref name="pubchem_ethylbutyrate">[http://pubchem.ncbi.nlm.nih.gov/compound/ethyl_butyrate PubChem. Ethyl Butyrate. Retrieved 08/15/2015.]</ref> || Low levels of production by some species of Brettanomyces; production decreases with higher acidity <ref name="yakobson1">[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>. Also known as ethyl butanoate <ref name="pubchem_ethylbutyrate"></ref>.