isoamyl acetate is an ester present in all fermented beverages. At higher concentrations, it is sometimes associated with banana-like aromas, and is often found in cool-fermented white wines and red wines that have undergone carbonic maceration. Research suggests that this ester may have an influence on the varietal aroma of certain wines such as pinotage and on the aftertaste of certain young Alsace wines.
Francis, I. L., and Newton, J. L., ‘Determining wine aroma from compositional data’, Australian Journal of Grape and Wine Research, 11 (2005), 114–26.
