I found this breakdown of phenolic/ester flavor descriptions which seems to be accurate IMO.
Class 1 - Aromatic, Fragrant, Fruity, Floral
0110 Alcoholic OTW The general effect of ethanol and higher alcohols
-Spicy OTW Allspice, nutmeg, peppery, eugenol. See also 1003 Vanilla
-Vinous OTW Bouquet, fusely, wine-like (White wine)
0120 Solvent-like OT Like chemical solvents
-Plastics OT Plasticizers
-Can-liner OT Lacquer-like
0130 Estery OT Like aliphatic esters
-Isoamyl acetate OT Banana, peardrop
-Ethyl hexanoate OT Apple-like with note of aniseed. See 0142 Apple
-Ethyl acetate OT Light fruity, solvent-like. See also 0120 Solvent like
0140 Fruity OT Of specific fruits or mixtures of fruits
-Citrus OT Citral, grapefruit, lemony, orange-rind
-Blackcurrant OT Blackcurrant fruit. For Blackcurrant leaves use 0810 Catty
0150 Acetaldehyde OT Green apples, raw appleskin, bruised apples
0160 Floral OT Like flowers, fragrant
-2-Phenylethanol OT Rose-like
-Geraniol OT Rose-like, different from 0161. Taster should compare the pure chemicals
-Perfumy OT Scented
0170 Hoppy OT Fresh hop aroma. Use with other terms to describe stale hop aroma. Does not include hop bitterness
-Kettle-hop OT Flavor imparted by aroma hops boiled in the kettle.
-Dry-hop OT Flavor imparted by dry hops added in tank or cask.
-Hop oil OT Flavor imparted by addition of distilled hop oil.
Class 5 - Phenolic
0500 Phenolic OT
-Tarry OT Pitch, faulty pitching of containers.
-Carbolic OT Phenol.
-Chlorophenol OT Trichlorophenol (TCP), hospital-like.
-Iodoform OT Iodophors, hospital-like, pharmaceutical.
I have always attributed esters to fruit and phenolics to spice.