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W249715-SAMPLE-K
€50.60
500 G
€175.00
1 KG
€330.00
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W249715-SAMPLE-K
€50.60
500 G
€175.00
1 KG
€330.00
About This Item
Recommended Products
grade
FG
Fragrance grade
Kosher
natural
Quality Level
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
General description
Natural occurence: Fermented grape and fermented potato [1]
Fusel oil is the main by-product formed during alcohol production.[2]
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.[1]
Signal Word
Danger
Hazard Statements
Precautionary Statements
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 Code
3 - Flammable liquids
WGK
WGK 3
Flash Point(F)
113.9 °F - closed cup
Flash Point(C)
45.5 °C - closed cup
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J Makinia et al.
Water science and technology : a journal of the International Association on Water Pollution Research, 64(10), 2072-2079 (2011-11-23)
The use of fusel oil as an 'alternative' carbon source for denitrification in the mainstream and sidestream treatment processes was studied. Research comprised two kinds of batch experiments as well as acclimation of process biomass to external carbon sources. In
Kang-Lyung Woo
Journal of AOAC International, 88(5), 1419-1427 (2006-01-03)
Low molecular weight alcohols including fusel oil were determined using diethyl ether extraction and capillary gas chromatography. Twelve kinds of alcohols were successfully resolved on the HP-FFAP (polyethylene glycol) capillary column. The diethyl ether extraction method was very useful for
Małgorzata Gumienna et al.
Acta scientiarum polonorum. Technologia alimentaria, 10(4), 467-474 (2012-01-11)
The distillery stillage is a major and arduous byproduct generated during ethanol production in distilleries. The aim of this study was to evaluate the possibility of the stillage recirculation in the mashing process of triticale for non-byproducts production and reducing
A novel eIF2B-dependent mechanism of translational control in yeast as a response to fusel alcohols.
M P Ashe et al.
The EMBO journal, 20(22), 6464-6474 (2001-11-15)
Fusel alcohols are natural products of amino acid catabolism in the yeast Saccharomyces cerevisiae that cause morphological changes similar to those seen during pseudohyphal growth. We have discovered that certain of these alcohols, including butanol and isoamyl alcohol, bring about
Sung A Schoondermark-Stolk et al.
FEMS yeast research, 5(8), 757-766 (2005-04-27)
Branched-chain amino acids (BCAAs) are key substrates in the formation of fusel alcohols, important flavour components in fermented foods. The first step in the catabolic BCAA degradation is a transaminase step, catalyzed by a branched-chain amino acid transaminase (BCAAT). Saccharomyces
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