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Volatile flavor compounds which form through this interaction of organic acids with alcohols during fermentation. Often fruity, flowery or spicy. Some of the more common esters are ethyl acetate, isoamyl acetate, and ethyl hexanoate. Ethyl acetate imparts a fruity solvent overtone and is typically found in British ales. Isoamyl acetate imparts a banana flavor and ethyl hexanoate has a very strong flavor reminiscent of apples. Associated with wild-yeast fermentation, although esters also arise in high-gravity brewing even with pure cultures. Some top fermenting yeast strains are prized for their ability to create esters.