Pineapple

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