PROPORTIONS OF SOME FUSEL OIL COMPONENTS IN BEER AND THEIR EFFECT ON AROMA
Open Access
- 2 January 1963
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 69 (1) , 20-25
- https://doi.org/10.1002/j.2050-0416.1963.tb06346.x
Abstract
The effect of fusel oil on beer aroma is considerable. The fusel oil fractions from several Finnish beers having been studied by gas chromatography, the main components were found to be isoamyl alcohol, phenethyl alcohol and optically active amyl alcohol. The quantitative relationship between the two amyl alcohols seems to remain almost constant. When the results of taste tests and chemical analysis were compared, it was found that an amount of isoamyl acetate higher than normal had a deleterious effect on the palatability of beer. A high amount of total fusel oil is likewise detrimental.Keywords
This publication has 1 reference indexed in Scilit:
- Gaschromatographische Untersuchung von alkoholischen GetränkenAnalytical and Bioanalytical Chemistry, 1959