See also: Comparison of psychoactive alcohols in alcoholic drinks
Alcoholic fermentation byproduct
Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by-product of alcoholic fermentation.[1] The word Fusel[ˈfuːzl̩] is German for "bad liquor".[2]
Whether fusel alcohol contributes to hangover symptoms is a matter of scientific debate. A Japanese study in 2003 concluded that "the fusel oil in whisky had no effect on the ethanol-induced emetic response" in the Asian house shrew. Additionally, consumption of fusel oils with ethanol suppressed subjects' subsequent taste aversion to alcohol, which suggested subjects' hangover symptoms were lessened, according to the journal.[3]
^"Fusel oil". Oxford Dictionaries. Archived from the original on 2013-01-26. Retrieved 2013-01-21. - Blazquez, Rodrigo. "Higher Alcohols". Waterhouse Lab. UC Davis. Retrieved 22 September 2020.
^Hazelwood, Lucie A.; Daran, Jean-Marc; van Maris, Antonius J. A.; Pronk, Jack T.; Dickinson, J. Richard (2008). "The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism". Appl. Environ. Microbiol. 74 (8): 2259–66. doi:10.1128/AEM.02625-07. PMC 2293160. PMID 18281432.
^Hori H, Fujii W, Hatanaka Y, Suwa Y (27 August 2003). "Effects of fusel oil on animal hangover models". Alcohol Clin Exp Res. 27 (8 Suppl): 37S–41S. doi:10.1097/01.ALC.0000078828.49740.48. PMID 12960505.
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