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| Phenethyl acetate (sweet, honey, rose flower like) || Acetyl-CoA, 2-phenylethanol || 3-5ppm (odor), 5-10ppm (flavor) <ref>[https://books.google.com/books?id=A8OyTzGGJhYC&pg=PA1521&lpg=PA1521&dq=Phenethyl+acetate+flavor+threshold&source=bl&ots=Ygvq_JFvhQ&sig=06Lj57fWYemcXizkEHnYzwfOXX8&hl=en&sa=X&ei=Zz-nVOPCKI61oQSFwIGABQ&ved=0CEAQ6AEwBA#v=onepage&q=Phenethyl%20acetate%20flavor%20threshold&f=false Burdock, George A]. Fenaroli's Handbook of Flavor Ingredients, Fifth Edition. CRC Press. 2005. pg 1521. </ref> || <ref>[http://www.ymdb.ca/compounds/YMDB00574 YMDB]. Phenethyl acetate.</ref>
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| Ethyl butyrate (pineapple, mango , tropical fruit <ref>[http://www.aroxaflavoractiv.com/multiproducts/ethyl-purpose/multibutyrate-purposebeer-flavour-standards/ethyl-butyrate AroxaEthyl Butyrate Beer Flavour Standard. Ethyl butyrateFlavorActIV. Retrieved 16/1820/2015.]</ref>) || [[Butyric Acid]] || 0.4ppm (flavor) <ref>[http://www.flavoractiv.com/products/ethyl-butyrate-beer-flavour-standards/ Flavoractiv. Ethyl butyrate. Retrieved 1/18/2015.]</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>
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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>