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W249715

Sigma-Aldrich

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
UNSPSC Code:
12164502
NACRES:
NA.21

grade

FG
Fragrance grade
Kosher
natural

Quality Level

400

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
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

Signal Word

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 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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Certificates of Analysis (COA)

Lot/Batch Number
SHBR4298
SHBQ8300
SHBP4639
SHBN9472
SHBN4925

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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
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
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
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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