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Fusel oils in ciders and perries
Author(s) -
Pollard A.,
Kieser Margaret E.,
Stevens Pauline M.,
Tucknott O. G.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160704
Subject(s) - fusel alcohol , chemistry , tyrosol , chromatography , distillation , food science , olive oil , organic chemistry , alcohol
The amounts of higher aliphatic alcohols in the ciders and perries studied ranged from 116 to 255 p.p.m.; certain samples contained in addition about 100 p.p.m. of 2‐phenylethanol. The production of these compounds in ciders and perries is discussed. Estimates of fusel oil content by gas chromatography were compared with those given by a colorimetric method. Where distillates contained mainly butanols and pentanols, the two methods were in good agreement. The higher values given by some samples in the colorimetric estimation were attributed to the presence of other components: 2‐phenylethanol and tyrosol were found to be responsible for some of the discrepancy.