What is the threshold for banana flavor perception in beer?

The threshold for banana flavor perception in beer is indeed 1.2 ppm. This characteristic flavor often arises from the presence of esters, specifically isoamyl acetate, which is commonly produced during fermentation, particularly in certain yeast strains used for brewing. At this concentration, the banana note becomes noticeable to the average palate, which is significant for brewers aiming to achieve specific flavor profiles, especially in styles like Hefeweizen or other Belgian ales where fruity esters are desirable. Understanding the threshold helps brewers balance the flavor intensity and avoid overwhelming the beer with unintentional flavors.

While the other concentrations are related to flavor perception of different compounds, they do not represent the threshold for banana flavor specifically, underlining the importance of recognizing the unique profiles that different aromatic compounds can impart in beer.