What common off-flavor in beer, often described as tasting like green apples, is caused by the compound acetaldehyde?

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Acetaldehyde is an intermediate compound produced during fermentation that yeast normally reabsorbs if given enough time. In beer brewing(Deals), rushing the fermentation or removing yeast too early is the most common cause of this off-flavor. Allowing adequate conditioning time is one of the simplest ways to avoid acetaldehyde in finished beer.

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