Fusel alcohol
Fusel alcohols, also sometimes called fusel oils or potato oil in Europe, are a mixture of several alcohols (chiefly amyl alcohol) produced as a by-product of alcoholic fermentation.[1] The word fusel is German for "bad liquor".[2]
Whether fusel alcohol contributes or not to hangover symptoms is a matter of scientific debate. A Japanese study in 2003 concluded, "The fusel oil in whisky had no effect on the ethanol-induced emetic response" in Suncus murinus. Additionally, consumption of fusel oils with ethanol suppressed subjects' subsequent taste aversion to alcohol, which suggested subjects' hangover symptoms were lessened, according to the journal.[3]
Contents
Classification
Hazardous alcohols
- Methanol (methyl alcohol), while poisonous (LD50 5628 mg/kg, oral, rat[4]), has a much weaker sedative effect than ethanol.
- Isopropanol (isopropyl alcohol), oxidized to form acetone by alcohol dehydrogenase in the liver, has occasionally been abused by alcoholics, leading to a range of adverse health effects.[5][6]
Alcohol faults
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Aroma alcohols
Excessive concentrations of some alcohols other than ethanol may cause off-flavors, sometimes described as "spicy", "hot", or "solvent-like". Some beverages, such as rum, whisky (especially Bourbon), incompletely rectified vodka (e.g. Siwucha), and traditional ales and ciders, are expected to have relatively high concentrations of non-hazardous alcohols as part of their flavor profile. However, in other beverages, such as Korn, vodka, and lagers, the presence of other alcohols than ethanol is considered a fault.[7]
The compounds involved are chiefly:[8]
- 2-methyl-1-butanol - sometimes called "active" amyl alcohol
- isoamyl alcohol (isopentanol)
- isobutyl alcohol - one of the least toxic of the butanols.
- n-propyl alcohol
During distillation, fusel alcohols are concentrated in the feints or "tails" at the end of the distillation run. They have an oily consistency, which is noticeable to the distiller, hence the other name "fusel oil". If desired, these heavier alcohols can be almost completely separated in a reflux still. Freeze distillation, on the other hand, does not remove fusel alcohols.[citation needed]
Fusel alcohols are formed when fermentation occurs:[citation needed]
- at higher temperatures
- at lower pH
- when yeast activity is limited by low nitrogen content
See also
References
- ↑ http://oxforddictionaries.com/definition/english/fusel%2Boil
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- ↑ http://chem.sis.nlm.nih.gov/chemidplus/
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- ↑ Aroma of Beer, Wine and Distilled Alcoholic Beverages
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External links
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