13,594
edits
Changes
m
fixed ref
| [[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" />.
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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 pixleyPixley. 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>.
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| Ethyl caproate (sweet, fruity, pineapple, banana, apple or aniseed) || Caproic acid and ethanol <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> || C<sub>8</sub>H<sub>16</sub>O<sub>2</sub> <ref>[http://pubchem.ncbi.nlm.nih.gov/compound/31265 PubChem. Ethyl Caproate. Retrieved 08/15/2015.]</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>. Can also be produced by ''Saccharomyces'' species <ref name="Hubbe" />.