Composition and Taste
The compounds involved are chiefly:
- 1-propanol
- 2-propanol
- butanol (various isomers)
- amyl alcohol (various isomers)
- furfural (not an alcohol)
Excessive concentrations of these fractions may cause off flavours, sometimes described as "spicy", "hot", or "solvent-like". Some beverages, such as whisky, Siwucha, and traditional ales and ciders, are expected to have relatively high concentrations of fusel alcohols as part of the flavour profile. In other beverages, such as Korn, vodka, and lagers, the presence of fusel alcohols is considered a fault.
Read more about this topic: Fusel Alcohol
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