Interestingly, the higher alcohols may also be one of the causes of headaches that are associated with the general discomfort of hangovers that follow excessive beer consumption. Fusel alcohols are also important in volatile ester formation. The mixture of these alcohols contributes to the general “alcoholic” taste and warming sensation in the mouth and stomach and to the aroma of beer some of them may also impart a hint of fruitiness. They are considered undesirable in lagers but may positively contribute to ales.
More specifically, as many as 45 higher alcohols, those with more than two carbon atoms in the molecule and with higher boiling points than ethanol, represent a major fraction of volatile and nonvolatile compounds in beer. Fusel Alcohols are by-products of ethanol fermentation.
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