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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

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

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 2 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

W249715-100G-K:
W249715-BULK-K:
W249715-500G-K:
W249715-SAMPLE-K:
W249715-1KG-K:
W249715-VAR-K:

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN9472
SHBN4925
SHBM1739
MKCG9577
MKCF6196

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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
Hong-he Liu et al.
Se pu = Chinese journal of chromatography, 20(1), 90-93 (2003-01-25)
A method for the determination of methanol and fusel oils in alcohol beverages using headspace solid-phase microextraction and gas chromatography (HS-SPME-GC) is presented. The solid phase was a coated epoxy resin. The extraction and chromatography conditions were optimized. Limits of
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
Rapid high-performance liquid chromatography method for determination of ethanol and fusel oil in the alcoholic beverage industry.
M E Neale
Journal of chromatography, 447(2), 443-450 (1988-08-26)
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