Preparation Of Artificial Fruit Essences : Pear Oil, Pine-apple Oil and Apple Oil
Pear oil.
This is an alcoholic acetate solution of amyloxide and of éthyloxyde acetate. For its manufacture, a book of glacial acetic acid was added with an equal weight of fusel oil (which, being washed with sodium hydroxide and water, and then distilled, produced at a temperature between 254 and 284 ° Fahr), was mixed with a sulfuric acid half a pound.
The mixture is digested for a few hours at a temperature of 254 °, which means that the amyloxide separates acetate, in particular by the addition of water.
The crude acetate amyloxide is obtained by separation and distillation of the liquid to which water is added is finally purified by washing with sodium hydroxide and water.
When, in 100 or 120 parts of alcohol, 15 parts of acetate of amyloxide were dissolved with half a portion of ethyl ether; This is the essence of the pear, used to taste the taste of sugar or syrup, added to the a little citric acid or wine, gives the taste of bergamot pears and a fruity and refreshing taste.
Pine-apple Oil
Pine-apple Oil is a solution of a portion of the butyric acid ether in eight or ten parts of alcohol.
For the preparation of these ethers, butyric acid pure acid must first be obtained from the fermentation of sugar by the method of Bensch.
A book of this acid is dissolved in a strong spirit of the book, and mixed by a quarter on a sulfuric acid half an ounce; The mixture is heated for a few minutes, butyric acid ether is separated as a light layer.
The whole is mixed with half a volume of water, and the upper layer is then removed; The heavy liquid is distilled, yielding more butyric ether.
Distillate removed and the oily liquid shaken with some water, the lightest part of the liquid taken out, which is finally shaken by water and some soda, is released from the adhering acid.
For the production of the essence of the jaw cone, a book of these ethers dissolved in 8 or 10 alcohol pounds. 20 or 25 drops of this solution will suffice to give a pound of sugar a strong apple flavor when we add a little citric or tartaric acid.
Apple oil
Apple oil is an alcoholic solution of valerian of amyloxide. It is obtained impure to prepare as a product, when valeric acid, fusel oil is distilled with chromium and sulfuric acid. It is best prepared as follows:
For the preparation of the valerian acid, 1 part of fusel oil is mixed step by step with 3 parts of sulfuric acid and 2 parts of water.
A solution of 2-1 / 4 parts potassium bichromate, with 4-1 / 2 parts water, heated in a tubular retort, in which the fluid is gradually poured the mixture, so that the boiling n 'is not too fast.
The distillate was saturated with sodium carbonate and heated when a solution of 3 parts of crystallized sodium carbonate 2 parts of sulfuric acid was added with strong acid, diluted with an equal amount of water. Valerian acid separates in the form of fat layer.
Part thoroughly mixed weight pure fusel oil with an equal weight of sulfuric acid.
The cold solution is added to 1-1 / 4 parts of valeric acid above; The mixture was heated for several minutes (not too long or too) in a water bath, then mixed with a little water, which means that the impure the amyloxide valerian is separated off with washes water and sodium carbonate.
For use as gasoline apples, a portion of amyloxide valerate is dissolved in 6 or 8 parts of alcohol.
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