DavecUK Ethyl acetate isn’t actually naturally occurring, rather it is synthesised from sugarcane. You take the sugar from sugarcane, ferment it into ethanol, and then oxidise the ethanol with acid to form ethyl acetate.
For the grind size, as well as opening the pores more (which is why decaf beans after being roasted look oilier), it makes the bean more brittle. I think it’s this change in how brittle it is that impacts the required grind size.