When the raw materials such as grapes are fermented, ethyl alcohol and carbon dioxide are formed first. In addition to these products, there are also small amounts of flavoring agents which are effective on odor and taste. Flavors are generally volatile and have an impact on the quality of wine, beer and similar spirits.

In alcoholic beverages, some of the aroma substances pass directly through the raw material and some of them occur during fermentation and during ripening. At this stage, the fermentation yeast and ambient conditions are effective. Therefore, yeast is a very important factor affecting quality. In alcoholic beverages, the main flavors produced by yeast are higher alcohols, organic acids esters and carbonyl compounds, volatile phenols and terpenes.

Higher alcohols are the most abundant aroma substances in alcoholic beverages. These are also called fusel oils.

In short, fusel oils are formed during the distillation of alcohol. These oils give some of the alcoholic beverages the characteristic smell and taste. Therefore, it is inevitable to use in the production of drinks. In animal experiments fusel oils have been observed to cause carcinogenic effects.

In simple terms, fusel oils are mixtures of poisonous alcohol. It is important to determine the amount of fusel oil in high alcohols. Fusel substances are substances that cause chemical or biochemical damage to cells and living tissues.

Authorized laboratories also carry out studies to determine fusel substances in high alcohols within the scope of chemical food analyzes. High performance liquid chromatography method (HPLC) is used in these studies and the standards published by local and foreign organizations are followed. In HPLC method, mobile phase is given at higher pressure and separation at higher resolution is provided. This method provides reliable results in the separation of non-volatile or easily degradable chemical compounds at temperature.