Uses
Flavoring agent, solvent, source of amyl alcohols.
General Description
A clear colorless liquid with a mild odor. Flash point 123°F. Vapors are heavier than air.
Air & Water Reactions
Flammable. Less dense than water and soluble in water.
Reactivity Profile
FUSEL OIL has a high degree of FUSEL OIL composition containing various alcohols. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert them to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides.
Health Hazard
Inhalation or contact with material may irritate or burn skin and eyes. Fire may produce irritating, corrosive and/or toxic gases. Vapors may cause dizziness or suffocation. Runoff from fire control may cause pollution.
Fire Hazard
HIGHLY FLAMMABLE: Will be easily ignited by heat, sparks or flames. Vapors may form explosive mixtures with air. Vapors may travel to source of ignition and flash back. Most vapors are heavier than air. They will spread along ground and collect in low or confined areas (sewers, basements, tanks). Vapor explosion hazard indoors, outdoors or in sewers. Runoff to sewer may create fire or explosion hazard. Containers may explode when heated. Many liquids are lighter than water.
Hazard
Moderate fire risk. Toxic by ingestion and inhalation.
Description
Fusel oil, refined, has a disagreeable odor. An appreciable percentage
of fusel oil in a liquor has an adverse effect, while trace
amounts are necessary for the characteristic flavor. This is produced
as a by-product in the fermentation of starch- or sugarcontaining
materials (potatoes, grapes, beetroots, grain); purified
by rectification.
Chemical Properties
Fusel oil, refned, has a disagreeable odor An appreciable percentage of fusel oil in a liquor has an adverse effect, while trace amounts are necessary for the characteristic favor TSCA Defnition 1990: A combination of amyl alcohols, primarily isoamyl alcohol and 2-methyl-1-butanol Other alcohols, acids, esters and aldehydes may also be present.
Preparation
As a by-product in the fermentation of starch- or sugar-containing materials (potatoes, grapes, beetroots, grain); purifed by rectifcation.
Taste threshold values
Taste characteristics at 60 ppm: fruity, alcoholic, sweet, apple with a brown fermented nuance.
