A gas chromatogram of the organic components of a sample of beer using
a column that separates compounds on the basis of their relative
boiling points provides a GLC trace with several peaks.  Two of the
smaller peaks, with retention times of 9.56 and 16.23 minutes, are
believed to be ethyl acetate and ethyl butyrate, respectively.

The major component of the sample elutes first.  What organic compound
present in beer do you suspect is responsible for this peak?  Is your
speculation consistent with the reported boiling point of the compound
you are proposing?  Explain