Fusel alcohol


Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several alcohols produced as a by-product of alcoholic fermentation. The word Fusel is German for "bad liquor".
Whether fusel alcohol contributes 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 the Asian house shrew. 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.

Usage

Fusel oil and fusel-oil acetates are used in the lacquer industry as high boiling point solvents.

Classification

Hazardous 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, incompletely rectified vodka, 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 alcohols other than ethanol is considered a fault.
The compounds involved are chiefly:
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.
Fusel alcohols are formed when fermentation occurs: