"Fresh cut grass" flavour in beer?

Some say the Bud ester is Apple, not unripened green apple. Others say acetaldehyde has a tinny taste to it along with green apple, plus cider taste. It has been talked about so much, any apple aroma has become bad.

The BJCP guidelines point out some do perceive caramelized sugar as diacetyl. I have often found many call any corn aroma DMS. Corn does have DMS, but think of the smell of fresh corn tortillas, that is not DMS (forget the compound name). I have also run across some that lump any sulfur aroma as DMS, not H2S or SO2. We all have different aroma perceptions and experience.

 

Going over to the wine world, I have had fair amount were diacetyl is something that is supposedly a positive. Think about how often "buttery" is used as a positive descriptor. I, personally, haven't cared for them.

 

I rarely drink wine anymore but Ive had plenty of Chardonnays that had a pronounced quality that I would describe as buttery oak. (Didn't know of diacetyl back then.) I used to enjoy being able to pick out that quality in wine. Having a low threshold and strong dislike for diacetyl in beer nowadays, I wonder if I would feel differently about it now.