Fusel oil

Definition and stakes

G. W. Septimus Piesse,  The Art of Perfumery, and Methods of Obtaining the Odors of Plants

“ The crude oil, consisting of about one-half of its weight of alcohol and water, may be purified, being shaken with water and redistilled, with the previous addition of chloride of calcium. When the temperature of the contents of retort reaches 296° Fahr., pure fusel oil distils over.
Fusel oil is a colorless oily fluid, which possesses at first not an unagreeable odor, but at last is very disgusting, producing oppression at the chest and exciting cough. It has a sharp hot taste, and burns with a white blue flame.
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Source: Gutenberg

Jesse P. Battershall,  Food Adulteration and Its Detection

“ Another simple qualitative test for fusel oil consists in first decolorising a small quantity of the liquor under examination with animal charcoal, adding a few drops of hydrochloric acid, and then a little freshly distilled and colourless aniline oil, when, in presence of fusel oil, it will be observed that the aniline compound acquires a perceptible rose tint as it falls to the bottom of the liquid. ”
Source: Gutenberg

Philip Schidrowitz,  1911 Encyclopædia Britannica, Volume 25… (1911)

“ It is therefore possible, by working on proper lines, to remove the whole of the fusel from the mash by a single operation. By subjecting the vapours so obtained to a carefully regulated dephlegmation, the fusel oil condenses, together with the steam and a certain proportion of alcohol â€" in practice 15%. By further cooling the liquid so obtained the fusel separates out, and, being specifically lighter, rises to the surface of the watery spirit, and is then easily removed. ”
Source: Wikisource

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