“…The concentration of volatile phenol compounds (phenol, 2-methoxy-, phenol, 2-methoxy-4-methyl-, and phenol, 4-ethyl-2-methoxy-) may be related to yeast ( du Plessis et al, 2021 ). Furthermore, 2,4-bis(1,1-dimethylethyl)-phenol is most likely the product of guaiacol deoxyalkylation ( Yan et al, 2020 ). With the exception of 4-methyl pyrazine, the remaining pyrazines, furans, and sulfur compounds may be formed by complex reactions, such as the Maillard reaction, Strecker degradation, and lipid oxidation ( Jia et al, 2019 ; Yang et al, 2020 ).…”