fusel oil


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fusel oil

(fyo͞o`zəl), oily, colorless liquid with a disagreeable odor and taste. It is a mixture of alcohols (largely amyl alcohols) and fatty acids, formed during the alcoholic fermentation of organic materials. After imperfect distillation of these fermentation products it becomes an impurity in the distilled liquor. Fusel oil is used as a solvent in the manufacture of certain lacquers and enamels (it dissolves nitrocellulose). It has a detrimental effect on the human system.

Fusel Oil

 

a by-product of ethyl alcohol fermentation. Ethyl alcohol may yield 0.4–0.6 percent fusel oil, with a density of 0.83–0.84 g/cm3 at 20°C. The fusel oil is in the form of a light yellow to dark reddish brown oily liquid with an unpleasant odor that irritates the mucous membranes of the respiratory tract. In chemical composition fusel oil is a mixture of monohydric aliphatic alcohols, including isopentyl and isobutyl alcohols, with impurities of acids, aldehydes, and other compounds. Fusel oil is poisonous.

The mixture of amyl alcohols obtained from fusel oil is used in the production of amyl acetate, and the mixture of hexyl, heptyl, octyl, and nonyl alcohols is used in the preparation of fragrances.

fusel oil

[′fyü·zəl ‚ȯil]
(materials)
A volatile, poisonous mixture of isoamyl, butyl, propyl, and heptyl alcohols produced as by-products in alcoholic fermentation of starches, grains, or fruits to produce ethyl alcohol.
References in periodicals archive ?
Esterification of fusel oil using reactive distillation--Part I: Reaction kinetics.
Lipase Mediated Production of Flavor and Fragrance Esters from Fusel Oil.
Gas chromatographic determination and pattern recognition analysis of methanol and fusel oil concentrations in whiskeys.
These columns using supports such as carbon graphite (Carbopack B) as the adsorbent and Carbowax (Carbowax 20M) as the single liquid phase have been very useful for determining fusel oils (Martin et al.
Fusel Oil Manufacturers And Traders Of Fusel Oil (Including Contact Details)
This explanation for why yeast makes fusel oil is still widely held.
And the greater puzzle is: How and why does yeast make fusel oil, even when amino acids are not available as a source of: nitrogen?
They followed the disappearance of branched-chain amino acids and the formation of fusel oil (difficult and time-consuming measurements to make in those days) during the fermentation of a French Colombard must by the Montrachet strain of yeast.
Castor and Guymon's results shattered Ehrlich's implied one-to-one link between amino acid utilization and fusel oil formation.
In a series of papers, we showed that the major fusel oil components are synthesized along the same metabolic route as their corresponding amino acids.
Jim Guymon, professor of enology, brandy specialist and connoisseur, had a remarkable nose for fusel oil.
Although testing for residual fusel oils was beyond our technological abilities, my friend accidentally did it the hard way.