Evaluating the Intoxicating Degree of Liquor Products with Combinations of Fusel Alcohols, Acids, and Esters

Abstract

To investigate the effects of fusel alcohols on the intoxicating degree of liquor products, formulated liquors (FLs) were prepared by blending 1-propanol, isobutanol, and isoamyl alcohol with ethanol, organic acids, and corresponding ethyl esters to simulate the formula of traditional Chinese liquors. The prepared FLs were submitted for evaluation of their intoxicating degree (ID). The results showed that the fusel alcohols had a biphasic effect on the IDs of the FLs, depending on the comprehensive coordination of the characteristic minor components. The importance of the suitable ratio of alcohols/acids/esters (RAAE) on the IDs was also revealed. Under an optimal ratio level, the fusel alcohols exhibited negligible effects on the IDs of the FLs. Moreover, the ratio of isoamyl alcohol to isobutanol (IA/IB) showed a strong positive correlation to the IDs of the FLs. This study lays a foundation for the potential application in producing low-ID liquor.

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics

“…which are closely related to the health attributes of Baijiu (6,7). With the rational upgrading of consumption, the health attributes of Baijiu are of greater concern to consumers than its flavor characteristics.…”

“…For example, Wu et al established a linear regression model between comprehensive drunkenness and the behavior abilities of mice to evaluate the drunkenness of Baijiu (8). Xie et al pointed out that acids, esters, fusel alcohol, and other principal components could regulate drunkenness by evaluating the drunkenness of different types of Baijiu in a mouse model (6). Wang et al systematically evaluated the impacts of 20 non-alcoholic beverages on alcohol metabolism and the potential health benefits or harmful effects using mice as test models (9).…”

“…The behavioral drunkenness index (BI) of mice was calculated according to the methods described in the literature and adjusted appropriately (6,8,11). (2) EC represents the exercise capacity of mice (the total movement distance ratio before and after gavage).…”

Comparison of Ultrasound Type and Working Parameters on the Reduction of Four Higher Alcohols and the Main Phenolic Compounds

“…However, at levels above 400 mg/L, a negative effect caused by the apparition of pungent and unpleasant feelings would be noted, which would cause headaches, hangover, and intoxication for the consumers [5]. Furthermore, HA could also be responsible for higher toxicity than ethanol due to their acute toxicity and neurotoxic effects, i.e., significant health concerns [12,13]. Considering the relatively higher concentrations of HA (between 0.4-1.4 g/L) in red wine [14], it is necessary to control the HA content for promoting the quality and popularity of wine.…”

iTRAQ-based proteomic analysis reveals the molecule mechanism of reducing higher alcohols in Chinese rice wine by nitrogen compensation

“…Higher alcohols, which are important flavor components, are related to intoxication and hangovers (Fang et al 2018). Excessive intake of higher alcohol causes a hangover accompanied by nausea and dizziness (Xie et al 2018). At a concentration above 400 mg/L, higher alcohols influence the flavor and taste of wine, destroying its quality (Stribny et al 2016;Longo et al 2020).…”