Changes

! Phenol !! Phenol Type !! Precursors !! Flavor/Odor Threshold !! Molecular Structure !! Notes

| 4-vinylphenol <ref name="Doss">[http://www.ahaconference.org/wp-content/uploads/presentations/2008/GregDoss_BrettBrewing.pdf Doss, Greg]. Brettanomyces:Flavors and performance of single and multiple strainfermentations with respect to time. Presentation at 2008 NHC. pg 12.</ref> <ref name="Yakobson_Michigan">[http://www.mbaa.com/districts/michigan/events/Documents/2011_01_14BrettanomycesBrewing.pdf Yakobson, Chad]. Brettanomyces in Brewing the horse the goat and the barnyard. 1/14/2011</ref> (Barnyard, Medicinal, Band-aid, Plastic) || Vinyl phenol || p-Coumaric Acid|| Odor Strength "High" <ref name="goodscents_4VP">[http://www.thegoodscentscompany.com/data/rw1005801.html The Good Scents Company. 4-Vinylphenol. Retrieved 08/18/2015.]</ref> || C₈H₈O <ref name="goodscents_4VP"></ref> ||

| 4-vinylguaiacol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Clove) || Vinyl phenol || Ferulic Acid|| Odor Strength "High" <ref name="goodscents_4VG">[http://www.thegoodscentscompany.com/data/rw1005101.html The Good Scents Company. 2-methoxy-4-vinyl phenol. Retrieved 08/18/2015.]</ref> || C₉H₁₀O₂ || Also known as 2-methoxy-4-vinyl phenol <ref name="goodscents_4VG"></ref>. Produced by some strains of ''S. cerevisiae'' <ref>[http://pubs.acs.org/doi/abs/10.1021/jf0346556 Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation:  Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae. Stefan Coghe, Koen Benoot, Filip Delvaux, Bart Vanderhaegen, and Freddy R. Delvaux. 2004.]</ref>. ''Brett'' has also been identified as a producer of this compound, although it may be in lesser quantities <ref name="Joseph"></ref>.

| Vinyl catechol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Plastic, Bitter, Smokey) || Vinyl phenol || Caffeic Acid|| || ||

| 4-ethylphenol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Barnyard, Spicy, Smoky) || Ethyl phenol || 4-vinylphenol|| || ||

| 4-ethylguaiacol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Smokey, Spicy, Clove) || Ethyl phenol || 4-vinylguaiacol|| || ||

| Ethyl catechol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Band‐aide, Medicinal, Barnyard) || Ethyl phenol || Vinyl catechol|| || ||

|} <ref>[http://www.ahaconference.org/wp-content/uploads/presentations/2008/GregDoss_BrettBrewing.pdf Doss, Greg]. Brettanomyces:Flavors and performance of single and multiple strainfermentations with respect to time. Presentation at 2008 NHC. pg 12.</ref> <ref>[http://www.mbaa.com/districts/michigan/events/Documents/2011_01_14BrettanomycesBrewing.pdf Yakobson, Chad]. Brettanomyces in Brewing the horse the goat and the barnyard. 1/14/2011</ref>