推薦產品
等級
FG
Fragrance grade
Kosher
natural
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
折射率
n20/D 1.400
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
alcohol; woody; ethereal; sweet
一般說明
Natural occurence: Fermented grape and fermented potato
Fusel oil is the main by-product formed during alcohol production.
應用
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.
生化／生理作用
Odor at 1%
Taste at 5-10ppm
訊號詞
Danger
危險分類
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
標靶器官
Central nervous system, Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
113.9 °F - closed cup
閃點（°C）
45.5 °C - closed cup
分析證明 (COA)
輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號，寫有 ‘Lot’或‘Batch’.。
客戶也查看了
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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