Components of Muscat Raisin Fusel Oil

Abstract

A sample of fusel oil obtained during the distillation of wine from Muscat of Alexandria raisins was analyzed. The composition in detail of the fraction with boiling range higher than that of isoamyl alcohol was determined. The higher boiling fraction (15 per cent of the total fusel oil) consisted of the following positively identified compounds: 25 per cent ethyl caprate, 13 per cent ethyl laurate, 13 per cent ethyl caprylate, 12 per cent 2-phenethyl acetate, 4 per cent isoamyl caprate, 3 per cent ethyl palmitate, 3 per cent isoamyl laurate, 2 per cent ethyl pelargonate, 2 per cent isoamyl caprylate, 1.5 per cent ethyl myristate; small amounts of: ethyl pentadecanoate, n-propyl caprylate, isobutyl caprylate, isoamyl caproate, act.-amyl caprylate, act.amyl caprate, acf.-amyl laurate, traces of act.-amyl caproate, acetic, caproic, caprylic capric and isovaleric acids and 4 per cent of n-hexyl alcohol. Probably present were: n-hexyl acetate, ethyl caproate, isobutyl Calorate, ethyl heptanoate, isoamyl myristate, act.-amyl myristate, isobutyric acid, heptanoic acid, pelargonic acid, a heptanoate ester and a pelargonate ester. The fact that the major esters found are similar in nature and amounts to those of previous investigations indicates that the esters probably are formed during the fermentation and distillation and do not represent those present in the source material. The pleasant odors of the esters isolated suggest that they might well be reincorporated in small amounts in the product brandy.