On their own these characters can be quite attractive in a wine, however as the compound usually occurs with 4-EP whose aromas can be more aggressive, the presence of the compound often signifies a wine fault. The ratio in which 4-EP and 4-EG are present can greatly affect the organoleptic properties of the wine.
These compounds are typically found in wine and their presence can indicate a problem. The amount of 4-EP compared to 4-EG is crucial for the overall taste and smell of the wine.