Let's talk off flavors: Astringent, Buttery, Estery... etc

Ok, looking for both a good description of what these off flavors taste like and what causes them and what to do to correct them, now or in the future.

Some are obvious, wet cardboard, butter, I can picture those flavors.

Estery has been described as fruity, and I think anyone who has brewed any amount of beer will know the flavor, but maybe we can describe it better.

As well, I here of astringency flavors and I am not sure I can distinguish that one.

What other flavors can we get in a less than perfect brew?

I like the "flavor wheel":

^ I like how ODOR is misspelled...

I LOVE the flavour wheel! And yes I spelled flavour the Canadian way...

Now is there a chart that tells you what causes these flavours? And is there a direct link to this wheel so I can bookmark it?

Never mind that last part... I found it: http://www.tableandvine.com/plugin_assets/helpers/images/mce/beerwheel.jpg

"WORTY" Nice one. Seriously though, what is Phenolic? I dont even understand the description on that one.

Here is a list from the Morebeer site. Here is a similar list from Palmer's How To Brew. There are many others.