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Merck
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W249715

Fusel oil

natural, FG

Synonym(s):

Fusel oil

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About This Item

CAS Number:
8013-75-0
FEMA Number:
2497
EC Number:
801-375-0
NACRES:
NA.21
UNSPSC Code:
12164502
Organoleptic:
alcohol; woody; ethereal; sweet
Grade:
FG, Fragrance grade, Kosher, natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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grade

FG, Fragrance grade, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515

refractive index

n20/D 1.400

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

alcohol; woody; ethereal; sweet

Quality Level

300

Related Categories

General description

Natural occurence: Fermented grape and fermented potato
Fusel oil is the main by-product formed during alcohol production.

Application

Composed of mostly alcohols, this material is a natural for adding boozy notes to most types of alcoholic flavors like wine, whiskey, rum, tequila, cider and brandy. It can be used in fruits to add overripe notes like apple, banana, strawberry and pear.

Biochem/physiol Actions

Odor at 1%
Taste at 5-10ppm

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Central nervous system, Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

113.9 °F - closed cup

flash_point_c

45.5 °C - closed cup

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT5393
SHBS5160
SHBR4298
SHBQ8300
SHBP4639

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Michael Jansen et al.
FEMS yeast research, 3(3), 313-318 (2003-04-12)
Zygosaccharomyces rouxii, a salt-tolerant yeast isolated from the soy sauce process, produces fusel alcohols (isoamyl alcohol, active amyl alcohol and isobutyl alcohol) from branched-chain amino acids (leucine, isoleucine and valine, respectively) via the Ehrlich pathway. Using a high-throughput screening approach
E G ter Schure et al.
Applied and environmental microbiology, 64(4), 1303-1307 (1998-04-18)
The fusel alcohols 3-methyl-1-butanol, 2-methyl-1-butanol, and 2-methyl-propanol are important flavor compounds in yeast-derived food products and beverages. The formation of these compounds from branched-chain amino acids is generally assumed to occur via the Ehrlich pathway, which involves the concerted action
M Arshad et al.
Letters in applied microbiology, 47(5), 410-414 (2009-01-17)
To investigate the effect of molasses concentration, initial pH of molasses medium, and inoculum's size to maximize ethanol and minimize methanol, fusel alcohols, acetic acid and aldehydes in the fermentation mash in industrial fermentors. Initial studies to optimize temperature, nitrogen
Hisako Hori et al.
Alcoholism, clinical and experimental research, 27(8 Suppl), 37S-41S (2003-09-10)
Fusel oil has been reported to have undesirable side effects such as hangover. However, the relationship between fusel oil and hangover has been investigated insufficiently. In this study, we investigated the effects of fusel oil and their ingredients contained in
Fusel oil.
Webb AD & Ingraham JL
Advances in Applied Microbiology, 5, 317-353 (1963)
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