Effects of Fusel Oil on Animal Hangover Models

Hori, Hisako; Fujii, Wataru; Hatanaka, Yutaka; Suwa, Yoshihide

doi:10.1097/01.alc.0000078828.49740.48

Cited by 17 publications

(15 citation statements)

References 9 publications

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“…Such a small difference in the amount of major volatile congeners between the 2 differently aged whiskies did not likely affect the duration of LORR, because the neurodepressive substances in major volatile congeners show a relatively large LD 50 (1.87-10.17 g/kg dose for rat, per os; The Merck Index, 1996). Contrary to popular belief, Hori et al (2003) suggested that fusel oils in whisky alleviate hangovers. Thus, volatile congeners are also unlikely involved in the prolongation of LORR found by whisky maturation.…”

Section: Discussionmentioning

confidence: 83%

Maturation of Whisky Changes Ethanol Elimination Kinetics and Neural Effects by Increasing Nonvolatile Congeners

Haseba

Mashimo

Sugimoto

et al. 2007

Alcoholism Clin & Exp Res

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Maturation of whisky delayed ethanol metabolism to lower the level of blood acetaldehyde and acetate with increasing inhibition of liver ADH activity by nonvolatile congeners. It also prolonged drunkenness by enhancing the neurodepressive effects of ethanol, due to increases in the amount of nonvolatile congeners. These biomedical effects of whisky maturation may reduce aversive reactions and cytotoxicity due to acetaldehyde, and may also limit overdrinking with the larger neurodepression.

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Section: Discussionmentioning

confidence: 83%

Maturation of Whisky Changes Ethanol Elimination Kinetics and Neural Effects by Increasing Nonvolatile Congeners

Haseba

Mashimo

Sugimoto

et al. 2007

Alcoholism Clin & Exp Res

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“…), and at the bottom is mostly water. Fusel alcohols are most volatile at lower ethanol concentrations and tend to collect in the intermediate region where ethanol concentration is approximately 45% (v/v) [76]. In continuous distillation columns, fusel alcohol removal is accomplished by drawing a solution of water, ethanol, and fusel alcohols from the center of the rectifier (Figure 4).…”

Section: Fusel Alcoholsmentioning

confidence: 99%

“…Some of these alcohols are aromatic and are associated with strong tastes and pungent odours. Used sparingly, fusel alcohols and esters can contribute positively to foods and beverage flavours, but at higher concentrations, they are associated with unpleasant flavours and "hangover" symptoms [76]. These compounds can be detrimental to yeast growth; therefore, their removal is essential in maintaining efficient fermentation [10,[76][77][78].…”

Section: Fusel Alcoholsmentioning

confidence: 99%

Value-Added Products from Ethanol Fermentation—A Review

et al. 2021

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Global demand for renewable and sustainable energy is increasing, and one of the most common biofuels is ethanol. Most ethanol is produced by Saccharomyces cerevisiae (yeast) fermentation of either crops rich in sucrose (e.g., sugar cane and sugar beet) or starch-rich crops (e.g., corn and starchy grains). Ethanol produced from these sources is termed a first-generation biofuel. Yeast fermentation can yield a range of additional valuable co-products that accumulate during primary fermentation (e.g., protein concentrates, water soluble metabolites, fusel alcohols, and industrial enzymes). Distillers’ solubles is a liquid co-product that can be used in animal feed or as a resource for recovery of valuable materials. In some processes it is preferred that this fraction is modified by a second fermentation with another fermentation organism (e.g., lactic acid bacteria). Such two stage fermentations can produce valuable compounds, such as 1,3-propanediol, organic acids, and bacteriocins. The use of lactic acid bacteria can also lead to the aggregation of stillage proteins and enable protein aggregation into concentrates. Once concentrated, the protein has utility as a high-protein feed ingredient. After separation of protein concentrates the remaining solution is a potential source of several known small molecules. The purpose of this review is to provide policy makers, bioethanol producers, and researchers insight into additional added-value products that can be recovered from ethanol beers. Novel products may be isolated during or after distillation. The ability to isolate and purify these compounds can provide substantial additional revenue for biofuel manufacturers through the development of marketable co-products.

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“…The content and composition of FAs can make rice wine full-bodied, round, soft, and harmonious [ 8 , 9 ], which are organoleptic properties used to identify different wine products [ 6 ]. However, excessive FA contents can degrade the quality of rice wine and cause headaches, nervous hyperemia, and dizziness in consumers, in addition to giving the products a bitter-astringent taste or turbid/cloudy appearance [ 7 , 10 , 11 ]. Therefore, the FA content in rice wine must be controlled within a certain range, and the problem of high FA contents in the traditional brewing of rice wine has attracted wide attention.…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Yuan

Chen

et al. 2021

PLoS ONE

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Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.

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Effects of Fusel Oil on Animal Hangover Models

Abstract: The fusel oil in whisky had no effect on the ethanol-induced emetic response, but it suppressed taste-aversion behavior in animal models of hangover symptoms. These results suggest that the fusel oil in whisky alleviates hangover, contrary to the common belief.

Cited by 17 publications

References 9 publications

Maturation of Whisky Changes Ethanol Elimination Kinetics and Neural Effects by Increasing Nonvolatile Congeners

Maturation of Whisky Changes Ethanol Elimination Kinetics and Neural Effects by Increasing Nonvolatile Congeners

Value-Added Products from Ethanol Fermentation—A Review

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

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