amyl alcohol

In fact, high contents of amyl alcohols (2-methyl-1-butanol and 3-methyl-1-butanol) can be responsible for the vegetal or herbaceous character of wines.

Higher alcohols presented the highest total concentration in natural sparkling guava wine (4038.80[micro]g [L.sup.-1]), of which 3-methyl-1-butanol was the most abundant and may contribute to the characteristic odors of whiskey, malt, wine, banana, and sweet (SOUZA et al., 2010).

In this case, according to PCA, seven are the compounds that differ in the treatments: 3-methyl-1-butanol, 3methylbutyl propanoate, 3,7-dimethyl-2,6-octadien-1-ol, 3-methylbutyl butanoate, 3-methylbutyl-3-methylbutanoate, 3-phenyl-2-propenal, and dodecanoic acid.

The alcohols identified in Obushera, in order of decreasing quantity, included: ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol (Table 5).

Liao and his team genetically engineered a lithoautotrophic microorganism known as Ralstonia eutropha H16 to produce isobutanol and 3-methyl-1-butanol in an electro-bioreactor using carbon dioxide as the sole carbon source and electricity as the sole energy input.

In addition, the oxidation of 3-methyl-1-butanol to 3-methyl-1-butanol acetate can be of use in evaluating the degree of fermentation.