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| Ethyl lactate (fruity, creamy, rum <ref>[http://www.aroma-chemical.com/ethyl-lactate/ Best Aroma website. Ethyl Lactate. Retrieved 08/15/2015.]</ref><ref>[https://books.google.com/books?id=avYMy82EBuAC&pg=PA384&lpg=PA384&dq=ethyl+lactate+flavor&source=bl&ots=AZufxA6Htu&sig=rTbNo4rOSBY_6kuhGDtW_JqQ5oA&hl=en&sa=X&sqi=2&ved=0CD0Q6AEwBWoVChMI35jXjuirxwIVyKOICh0klgDF#v=onepage&q=ethyl%20lactate%20flavor&f=false Dictionary of Flavors. Dolf De Rovira. John Wiley & Sons, Feb 28, 2008. Pg 384.]</ref>) || [[Lactic Acid]] and ethanol || 0.2 ppm-1.66 ppm (odor) <ref>[http://hazmap.nlm.nih.gov/category-details?id=1179&table=copytblagents Haz-Map, Ethyl Lactate odor threshold.]</ref> || C<sub>5</sub>H<sub>10</sub>O<sub>3</sub> <ref>[http://pubchem.ncbi.nlm.nih.gov/compound/7344 PubChem. Ethyl Lactate. Retrieved 08/15/2015.]</ref> || Increases production with higher amounts of Lactic Acid <ref>[http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/impact-of-initial-concentration-of-lactic-acid/ Yakobson, Chad. The Brettanomyces Project. Impact of the Initial Concentration of Lactic Acid on Pure Culture Fermentation. Retrieved 6/16/2015.]</ref>
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| Ethyl valerate (Sweet, fruity, acidic, pineapple, apple, green, berry and tropical <ref name="goodscents_ethylvalerate">[http://www.thegoodscentscompany.com/data/rw1000701.html The Good Scents Company. Ethyl Valerate article. Retrieved 08/15/2015.]</ref>) <ref name="Joseph">[http://www.ajevonline.org/content/suppl/2015/07/28/66.3.379.DC1/Supplemental_Data.pdf Supplemental Data for:Joseph, C.M.L., E.A. Albino, S.E. Ebeler, and L.F. Bisson. Brettanomyces bruxellensis aroma-active compounds determined by SPME GC-MS olfactory analysis. 2015.]</ref><ref name="lucy_joseph">[http://slideplayer.com/slide/4473144/ Impact of Brettanomyces on Wine. Presentation by Lucy Joseph of UC Davis. Retrieved 08/15/2015.]</ref> || Valeric Acid (pentanoic acid) and ethanol || 1500-5000 ppm (odor) <ref name="Fenaroli_ethylvalerate">[https://books.google.com/books?id=15HMBQAAQBAJ&pg=PA638&lpg=PA638&dq=ethyl+valerate+threshold&source=bl&ots=avVr8PQQ_p&sig=zm81_lhLU86VJ4jBNnm4I9nnxDw&hl=en&sa=X&ved=0CDIQ6AEwBGoVChMImYrEl6usxwIVAjmICh1HGwEs#v=onepage&q=ethyl%20valerate%20threshold&f=false Fenaroli's Handbook of Flavor Ingredients, Fifth Edition. George A. Burdock. CRC Press, Dec 3, 2004. Pg 638.]</ref> || C<sub>7</sub>H<sub>14</sub>O<sub>2</sub> <ref name="goodscents_ethylvalerate"> </ref> || Valeric acid quantities found in beer are minimal (0-1 ppm) and below odor threshold <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03598.x/pdf Organoleptic Threshold Values of Some Organic Acids in Beer. Sigmund Engan. 1973.]</ref><ref>[https://books.google.com/books?id=allg4XxlOM4C&pg=PA91&lpg=PA91&dq=valeric+acid+beer&source=bl&ots=Pfb6EL9ufV&sig=sTb3gjpv7dlQNBOmGBPuDXJegLs&hl=en&sa=X&ved=0CB4Q6AEwAGoVChMIx9Kstp6sxwIVzCqICh2r7wc3#v=onepage&q=valeric%20acid%20beer&f=false Aroma of Beer, Wine and Distilled Alcoholic Beverages. L. Nykänen, H. Suomalainen. Springer Science & Business Media, May 31, 1983.]</ref>, and is probably also the case for Ethyl valerate. Ethyl valerate is also known as ethyl pentanoate <ref name="goodscents_ethylvalerate"></ref>. Also found in apples, bananas, guava, stawberry, cheeses, rum, whiskey, cider, sherry, grape wines, cocoa, coffee, honey, and passion fruit <ref name="Fenaroli_ethylvalerate"></ref>.
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| Isoamyl acetate (banana) || [[Acetic Acid]] and Isoamyl alcohol || 1.1ppm (flavor) <ref>[http://www.aroxa.com/beer/beer-flavour-standard/isoamyl-acetate/ Aroxa. Isaoamyl acetate. Retrieved 1/18/2015.]</ref> || C<sub>7</sub>H<sub>14</sub>O<sub>2</sub> <ref>[http://pubchem.ncbi.nlm.nih.gov/compound/31276 PubChem. Isoamyl Acetate. Retrieved 08/25/2015.]</ref> || Produced by certain ''Saccharomyces'' strains but concentrations are generally reduced by ''Brettanomyces''. ''Brett'' produces only very small amounts itself <ref name="Spaepen">[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>