A pear drop is a hard candy popular in England, and it gets its flavors from an ester called isoamyl acetate. Why is that important? Well, because esters are aromatic chemical compounds that are found both in wine and in certain foods. So if someone smells "pear drop" in their wine, they may indeed be identifying that ester. If you haven't had a pear drop, it actually reminds me more of bananas than pears, a sweet-smelling, candied bubblegum (think Juicy Fruit gum) version of bananas. That's the good news. The bad news is that if there is excessive isoamyl acetate in a wine, it starts to take on negative, acetone or nail-polish types of aromas.
About esters in wine
The word ester is a fairly common term in the wine buisness. Esters are quite common in organic chemistry as well as in biological materials. In wine, esters are formed in a reaction between alcohol and acids. By producing esters the wine then gives off its pleasant fruity aromatics.
Read further:
http://www.wineland.co.za/articles/esters-wine-s-own-perfume
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