Changes

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>[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), 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> || C₇H₁₄O₂ <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>. 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>.