Originally Posted by a10t2
Get a copy of Principles of Brewing Science by George Fix. It has essentially everything a brewer would ever need to know about fermentation byproducts, including flavor thresholds and the metabolic pathways for the common ones.
Even Fix's book only hits the most common ones, though. There are an immense number of possible flavor compounds in beer- to put this idea in perspective, consider that a vanilla bean gets its flavor from a combination of over 200 organic compounds.
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