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In page Wine:
""Banana" flavors (isoamyl acetate) are the product of yeast metabolism, as are aromas such as "medicinal" or "Band-Aid" (4-ethylphenol), "spicy" or "smoky" (4-ethylguaiacol),[4] and rotten egg (hydrogen sulfide).[5] Some varieties can also exhibit a mineral flavor due to the presence of water-soluble salts as a result of limestone's presence in the vineyard's soil.[citation needed]
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