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Alcohol, beer aroma higher, wine

Higher alcohols from propanol up to 3-methyl-l-butanol (isoamyl alcohol), frequently encountered in so-called fusel oil fractions, are considered to be an important aroma factor, and for this reason they have been determined in a large number of beers, wines, and distilled alcoholic beverages. Because higher alcohols are believed to have a marked effect on the volatile flavor of distilled beverages, numerous papers have been published describing both the relative and absolute compositions of fusel oil fractions. [Pg.1534]

See other pages where Alcohol, beer aroma higher, wine is mentioned: [Pg.237]    [Pg.168]    [Pg.131]    [Pg.329]    [Pg.127]    [Pg.941]    [Pg.945]    [Pg.522]    [Pg.548]   
See also in sourсe #XX -- [ Pg.920 ]



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