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Drinkipedia
Caproic Acid
Caproic acid is the common name for hexanoic acid. It is the compound responsible for ginkgo's characteristic unpleasant odor. In beverages, excessive concentrations of caproic acid will cause pungent aromas of sweat or cheese. The acid can be excreted by yeast during extended lagering times and or warm temperature and high pressure fermentations. In most beverages it is considered a fault, but in lambics and beverages intentionally innoculated with Brettanomyces, this funkiness is desireable. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)