Esters (fruity, floral, complex)

  1. Ethyl Acetate – Fruity, pear-drop, nail polish (in high concentrations)
  2. Isoamyl Acetate – Banana, pear
  3. Ethyl Butyrate – Pineapple, tropical fruit
  4. Ethyl Hexanoate – Apple, anise, sweet fruit
  5. Ethyl Lactate – Creamy, buttery, lactic (can also hint at sourness)

Higher Alcohols / Fusel Oils (depth, body, warmth)

  6. Isoamyl Alcohol – Malty, solventy, banana notes
  7. 1-Propanol – Alcohol warmth, bitter, astringent edges
  8. 2-Phenylethanol – Rose-like, floral (also found in wine and Cognac)

Dried Brown Fruits

  9. Molasses
 10. Toffee
 11. Fig
 12. Dates
 13. Brulee
 14. Maple Syrup

Phenolic Compounds (smoke, spice, medicinal)

 15. Guaiacol – Smoky, woody, spicy (common from barrel aging) 
 16. Eugenol – Clove, spice, wood (from oak barrels)
 17. Vanillin – Vanilla sweetness (from oak maturation)