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PROPORTIONS OF SOME FUSEL OIL COMPONENTS IN BEER AND THEIR EFFECT ON AROMA
Author(s) -
Sihto E.,
Arkima V.
Publication year - 1963
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1963.tb06346.x
Subject(s) - fusel alcohol , isoamyl alcohol , aroma , chemistry , alcohol , isoamyl acetate , food science , chromatography , gas chromatography , organic chemistry
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 iso amyl 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 iso amyl acetate higher than normal had a deleterious effect on the palatability of beer. A high amount of total fusel oil is likewise detrimental.