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Fusel Alcohol
Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. The word ''Fusel'' is German language, German for "bad liquor". Whether fusel alcohol contributes to hangover symptoms is a matter of scientific debate. A Japanese study in 2003 concluded that "the fusel oil in whisky had no effect on the ethanol-induced emetic response" in the Asian house shrew. Additionally, consumption of fusel oils with ethanol suppressed subjects' subsequent taste aversion to alcohol, which suggested subjects' hangover symptoms were lessened, according to the journal. Usage Fusel oil and fusel-oil acetates are used in the lacquer industry as high boiling point solvents. Compounds Excessive concentrations of some alcohols other than ethanol may cause off-flavors, sometimes described as "spicy", "hot", or "solvent-like". Some beverage ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amyl Alcohol
An amyl alcohol is any of eight alcohols with the formula C5H12O. A mixture of pentyl, amyl alcohols (also called amyl alcohol) can be obtained from fusel alcohol. Amyl alcohol is used as a solvent and in esterification, by which is produced amyl acetate and other important products. The name ''amyl alcohol'' without further specification applies to the normal (straight-chain) form, 1-Pentanol, 1-pentanol. These are the 8 alcohols that are structural isomers with molecular formula C5H12O: : Three of these alcohols, 2-methyl-1-butanol, 2-pentanol, and 3-methyl-2-butanol (methyl isopropyl carbinol), are therefore optical isomerism, optically active. The most important amyl alcohol is isoamyl alcohol, the chief one generated by fermentation in the production of alcoholic beverages and a constituent of fusel oil. The other amyl alcohols may be obtained synthetically. References {{DEFAULTSORT:Amyl Alcohol Alkanols GABAA receptor positive allosteric modulators ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1-pentanol
1-Pentanol, (or ''n''-pentanol, pentan-1-ol), is an alcohol with five carbon atoms and the molecular formula C5H11OH.CRC Handbook of Chemistry and Physics 65Th Ed. 1-Pentanol is a colourless liquid with a distinctive aroma. It is the straight-chain form of amyl alcohol, one of 8 isomers with that formula. The hydroxyl group (OH) is the active site of many reactions. The ester formed from 1-pentanol and butyric acid is pentyl butyrate, which smells like apricot. The ester formed from 1-pentanol and acetic acid is amyl acetate (also called pentyl acetate), which smells like banana. In 2014, a study was conducted comparing the performance of diesel fuel blends with various proportions of pentanol as an additive. While gaseous emissions increased with higher concentrations of pentanol, particulate emissions decreased.Wei, Liangjie & Cheung, C.s & Huang, Zuohua. (2014). Effect of n-pentanol addition on the combustion, performance and emission characteristics of a direct-injecti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1-butanol
1-Butanol, also known as butan-1-ol or ''n''-butanol, is a primary alcohol with the chemical formula C4H9OH and a linear structure. Isomers of 1-butanol are isobutanol, butan-2-ol and ''tert''-butanol. The unmodified term butanol usually refers to the straight chain isomer. 1-Butanol occurs naturally as a minor product of the ethanol fermentation of sugars and other saccharides and is present in many foods and drinks... It is also a permitted artificial flavorant in the United States, used in butter, cream, fruit, rum, whiskey, ice cream and ices, candy, baked goods, and cordials. It is also used in a wide range of consumer products. The largest use of 1-butanol is as an industrial intermediate, particularly for the manufacture of butyl acetate (itself an artificial flavorant and industrial solvent). It is a petrochemical derived from propylene. Estimated production figures for 1997 are: United States 784,000 tonnes; Western Europe 575,000 tonnes; Japan 225,000 ton ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketosis
Ketosis is a metabolic state characterized by elevated levels of ketone bodies in the blood or urine. Physiological ketosis is a normal response to low glucose availability, such as low-carbohydrate diets or fasting, that provides an additional energy source for the brain in the form of ketones. In physiological ketosis, ketones in the blood are elevated above baseline levels, but the body's acid–base homeostasis is maintained. This contrasts with ketoacidosis, an uncontrolled production of ketones that occurs in pathologic states and causes a metabolic acidosis, which is a medical emergency. Ketoacidosis is most commonly the result of complete insulin deficiency in type 1 diabetes or late-stage type 2 diabetes. Ketone levels can be measured in blood, urine or breath and are generally between 0.5 and 3.0 millimolar (mM) in physiological ketosis, while ketoacidosis may cause blood concentrations greater than 10 mM. Trace levels of ketones are always present in the blood and incr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol Dehydrogenase
Alcohol dehydrogenases (ADH) () are a group of dehydrogenase enzymes that occur in many organisms and facilitate the interconversion between alcohols and aldehydes or ketones with the reduction of nicotinamide adenine dinucleotide (NAD+) to NADH. In humans and many other animals, they serve to break down alcohols that otherwise are toxic, and they also participate in generation of useful aldehyde, ketone, or alcohol groups during biosynthesis of various metabolites. In yeast, plants, and many bacteria, some alcohol dehydrogenases catalyze the opposite reaction as part of fermentation to ensure a constant supply of NAD+. Evolution Genetic evidence from comparisons of multiple organisms showed that a glutathione-dependent formaldehyde dehydrogenase, identical to a class III alcohol dehydrogenase (ADH-3/ADH5), is presumed to be the ancestral enzyme for the entire ADH family. Early on in evolution, an effective method for eliminating both endogenous and exogenous formaldehyde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isopropanol
Isopropyl alcohol (IUPAC name propan-2-ol and also called isopropanol or 2-propanol) is a colorless, flammable organic compound with a pungent alcoholic odor. As an isopropyl group linked to a hydroxyl group (chemical formula ) it is the simplest example of a secondary alcohol, where the alcohol carbon atom is attached to two other carbon atoms. It is a structural isomer of propan-1-ol and ethyl methyl ether. It is used in the manufacture of a wide variety of industrial and household chemicals and is a common ingredient in products such as antiseptics, disinfectants, hand sanitizer and detergents. Well over one million tonnes is produced worldwide annually. Properties Isopropyl alcohol is miscible in water, ethanol, and chloroform as, like these compounds, isopropyl is a polar molecule. It dissolves ethyl cellulose, polyvinyl butyral, many oils, alkaloids, and natural resins. Unlike ethanol or methanol, isopropyl alcohol is not miscible with salt solutions and can be se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1-propanol
Propan-1-ol (also propanol, n-propyl alcohol) is a primary alcohol with the formula and sometimes represented as PrOH or ''n''-PrOH. It is a colorless liquid and an isomer of 2-propanol. It is formed naturally in small amounts during many fermentation processes and used as a solvent in the pharmaceutical industry, mainly for resins and cellulose esters, and, sometimes, as a disinfecting agent. Chemical properties Propan-1-ol shows the normal reactions of a primary alcohol. Thus it can be converted to alkyl halides; for example red phosphorus and iodine produce n-propyl iodide in 80% yield, while with catalytic gives n-propyl chloride. Reaction with acetic acid in the presence of an catalyst under Fischer esterification conditions gives propyl acetate, while refluxing propanol overnight with formic acid alone can produce propyl formate in 65% yield. Oxidation of propan-1-ol with and gives a 36% yield of propionaldehyde, and therefore for this type of reaction higher yi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isobutyl Alcohol
Isobutanol (IUPAC nomenclature: 2-methylpropan-1-ol) is an organic compound with the formula (CH3)2CHCH2OH (sometimes represented as ''i''-BuOH). This colorless, flammable liquid with a characteristic smell is mainly used as a solvent either directly or as its esters. Its isomers are 1-butanol, 2-butanol, and ''tert''-butanol, all of which are important industrially. Production Isobutanol is produced by the carbonylation of propylene. Two methods are practiced industrially, hydroformylation is more common and generates a mixture of isobutyraldehyde and butyraldehyde: :CH3CH=CH2 + CO + H2 → CH3CH2CH2CHO The reaction is catalyzed by cobalt or rhodium complexes. The resulting aldehydes are hydrogenated to the alcohols, which are then separated. In Reppe carbonylation, the same products are obtained, but the hydrogenation is effected by the water-gas shift reaction.. Laboratory synthesis Propanol and methanol can be reacted to produce isobutyl alcohol via Guerbet conde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2-methyl-1-butanol
2-Methyl-1-butanol (IUPAC name, also called active amyl alcohol) is an organic compound with the formula CH3CH2CH(CH3)CH2OH. It is one of several isomers of amyl alcohol. A colorless liquid, it occurs naturally in trace amounts and has attracted some attention as a potential biofuel, exploiting its hydrophobic (gasoline-like) and branched structure. It is chiral. Occurrence 2-Methyl-1-butanol is a component of many mixtures of commercial amyl alcohols. It is one of the many components of the aroma of various fungi and fruit, e.g., the summer truffle, tomato, and cantaloupe. Production and reactions 2-Methyl-1-butanol has been produced from glucose by genetically modified E. coli. 2-Keto-3-methylvalerate, a precursor to threonine, is converted to the target alcohol by the sequential action of 2-keto acid decarboxylase and dehydrogenase. It can be derived from fusel oil (because it occurs naturally in fruits such as grapes ) or manufactured by either the oxo process or via t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isoamyl Alcohol
Isoamyl alcohol is a colorless liquid with the formula , specifically (H3C–)2CH–CH2–CH2–OH. It is one of several isomers of amyl alcohol (pentanol). It is also known as isopentyl alcohol, isopentanol, or (in the IUPAC recommended nomenclature) 3-methyl-butan-1-ol. An obsolete name for it was isobutyl carbinol. Isoamyl alcohol is an ingredient in the production of banana oil, an ester found in nature and also produced as a flavouring in industry. It is a common fusel alcohol, produced as a major by-product of ethanol fermentation. Occurrence Isoamyl alcohol is one of the components of the aroma of ''Tuber melanosporum'', the black truffle. The compound has also been identified as a chemical in the pheromone used by hornets to attract other members of the hive to attack. Isoamyl acetate is a component of the natural aroma of bananas, especially the Gros Michel variety. Extraction from fusel oil Isoamyl alcohol can be separated from fusel oil by either of two methods: sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to be of issue. In fact, depending on perception, these concentrations may impart positive characters to the wine. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express). Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.M. Baldy: ''"The University Wine Course", Third Edition, pp. 37-39, 69-80, 134-140. The Wine Appreciation Guild 2009 . There are many causes for the perception in wine faults, including poor hygiene at the winery, excessive or insufficient exposure of the wine to oxygen, exce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
