*3.2.2.2 Fatty acids and esters*

Together with alcohols, these compounds are the main markers of the fermentative aroma. Fatty acids are formed as a result of the interruption of the process of elongation of acetyl-CoA by hydrolysis. Regarding esters, most of them are formed enzymatically, by the initial activation of fatty acids combined with coenzyme A (CoA) [74]. These compounds are usually found in low concentrations, but above the threshold of perception. They are also pleasant aromas (fruit mainly) except ethyl acetate (over 100 mg/L) [75].
