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PINEAPPLE-LIKE, BRETT-RELATED FLAVORS, RUM-LIKE, TROPICAL FRUIT

Compound number
Active compound 4-Ethylphenol
Common sources    

Common Flavor Component in Many Beers Innoculated with Brettanomyces,
also Present in some barrel aged beers

Concentration 1.8 µg/L
Threshold in beer 0.4 µg/L
Exposure control No specific measures for skin protection required. Avoid eye contact.
Disposal after use Standard liquid waste disposal