Bestimmung höherer Alkohole (Fuselöl-Bestimmung)

Bleyer, B.; Diemair, W.; Frank, E.

doi:10.1007/bf01664796

Cited by 10 publications

(2 citation statements)

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“…The Komarowsky reaction has been studied extensively by Swiss and German chemists (6,8,12,19). Aldehydes which have been employed as reagents include the following: salicylaldehyde, benzaldehyde, p-dimethylaminobenzaldehyde, furfural, veratric aldehyde, and vanillin.…”

Section: Colorimetric Methodsmentioning

confidence: 99%

Determination of Higher Alcohols in Distilled Liquors

Penniman¹,

Smith²,

Lawshe³

1937

Ind. Eng. Chem. Anal. Ed.

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A DISTILLED liquor may be regarded as an ethanolwater solution containing small quantities of certain secondary constituents (2) which usually amount to less than 1 per cent of the whole.The secondary constituents, which impart to the beverage its characteristic flavor and bouquet, may be divided into three groups: (a) substances derived from the original grain or other starting material by the processes of fermentation, distillation, etc.; (b) reaction products formed during aging, particularly as a result of esterification and oxidation; (c) flavor-producing substances added or extracted from wood.The first group-i. e., the flavor-producing materials which are inherent in the freshly distilled liquor-consist chiefly of the higher alcohols and their esters. The higher alcohols are grouped together under the collective designation fusel oil, which in analytical practice includes not only the free alcohols but also those portions which are esterified, the esters being decomposed by saponification before the higher alcohols are determined.Fusel oil content furnishes one of the principal criteria for judging the type, quality, and purity of a distilled liquor, and for this reason its determination is of importance in the chemical examination of such a beverage. The various methods of fusel oil determination depend either upon an approximate separation of the higher alcohols from the ethanolwater solution by means of extraction, or on colorimetric reactions exhibited by the higher alcohols but not by ethyl alcohol. The available methods are defective in various ways,

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Section: Colorimetric Methodsmentioning

confidence: 99%

Determination of Higher Alcohols in Distilled Liquors

Penniman¹,

Smith²,

Lawshe³

1937

Ind. Eng. Chem. Anal. Ed.

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“…3 nicht ohne EinfluB auf das Analysenergebnis (Versuch 11). Beobachtungen von BLEYER, DIEMAIR und FRANK [25] wurden dadurch bestatigt.…”

Section: Vor-und Nachteile Der Farbreaktionunclassified

Über die Spezifität der KOMAROWSKY‐Reaktion zur Fuselölbestimmung in Primasprit und absolutem Alkohol

Bergander

Babel

1964

Nahrung

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Beer Flavour: I. Volatile Products of Fermentation: A Review

Stevens

1960

Journal of the Institute of Brewing

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The flavour of beer and other fermented beverages is conditioned by the volatile components present. Many of these compounds are concentrated into the higher alcohol or fusel oil fraction. The various substances which have been identified in fusel oils are discussed together with the methods available for their analysis and the values obtained when these methods are applied to beers, wines and spirits. The biochemical pathways which have been proposed for the formation of the higher alcohols as well as diacetyl and its precursors during fermentation are also considered. Mention is made of the physiological effects of these compounds.

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Bestimmung höherer Alkohole (Fuselöl-Bestimmung)

Cited by 10 publications

References 1 publication

Determination of Higher Alcohols in Distilled Liquors

Determination of Higher Alcohols in Distilled Liquors

Über die Spezifität der KOMAROWSKY‐Reaktion zur Fuselölbestimmung in Primasprit und absolutem Alkohol

Beer Flavour: I. Volatile Products of Fermentation: A Review

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