How To Make Artificial Fruit Essence

Pine-apple Oil is a solution of one part of butyric ether, in eight or ten parts of alcohol.

For the preparation of this ether, pure butyric acid must be first obtained by the fermentation of sugar, according to the method of Bensch.

One pound of this acid is dissolved in one pound of strong alcohol, and mixed with from a quarter to half an ounce of sulphuric acid; the mixture is heated for some minutes, whereby the butyric ether separates as a light stratum.

The whole is mixed with half its volume of water, and the upper stratum then removed; the heavy fluid is distilled, by which more butyric ether is obtained. The distillate and the removed oily liquid are shaken with a little water, the lighter portion of the liquid removed, which at last, by being shaken with water and a little soda, is freed from adhering acid.

For the preparation of the essence of pine-apple, one pound of this ether is dissolved in 8 or 10 pounds of alcohol. 20 or 25 drops of this solution is sufficient to give to one pound of sugar a strong taste of pine-apple, if a little citric or tartaric acid has been added.

Pear-oil.

This is an alcoholic solution of acetate of amyloxide, and acetate of ethyloxide.

For its preparation, one pound of glacial acetic acid is added to an equal weight of fusel-oil (which has been prepared by being washed with soda and water, and then distilled at a temperature between 254° and 284° Fahr.), and mixed with half a pound of sulphuric acid.

The mixture is digested for some hours at a temperature of 254°, by which means acetate of amyloxide separates, particularly on the addition of some water.

The crude acetate of amyloxide obtained by separation, and by the distillation of the liquid to which the water has been added, is finally purified by being washed with soda and water.

Fifteen parts of acetate of amyloxide are dissolved with half a part of acetic ether in 100 or 120 parts of alcohol; this is the essence of pear, which, when employed to flavor sugar or syrup, to which a little citric or tartaric acid has been added, affords the flavor of bergamot pears, and a fruity, refreshing taste.

Apple-oil is an alcoholic solution of valerianate of amyloxide. It is obtained impure, as a by product, when for the preparation of valerianic acid, fusel-oil is distilled with bichromate of potash and sulphuric acid.

It is better prepared in the following manner:

For the preparation of valerianic acid, 1 part of fusel-oil is mixed gradually with 3 parts of sulphuric acid, and 2 parts of water added. A solution of 2-1/4 parts of bichromate of potash, with 4-1/2 parts of water, is heated in a tubulated retort, and into this fluid the former mixture is gradually poured, so that the ebullition is not too rapid.

The distillate is saturated with carbonate of soda, and warmed, when a solution of 3 parts of crystallized carbonate of soda, 2 parts of strong sulphuric acid, diluted with an equal quantity of water, are added.

The valerianic acid separates as an oily stratum. One part, by weight, of pure fusel-oil is carefully mixed with an equal weight of sulphuric acid.

The cold solution is added to 1-1/4 parts of the above valerianic acid; the mixture is warmed for some minutes (not too long or too much) in a water-bath, and then mixed with a little water, by which means the impure valerianate of amyloxide separates, which is washed with water and carbonate of soda.

For use as an essence of apples, one part of this valerianate of amyloxide is dissolved in 6 or 8 parts of alcohol.

Also see :
> The making of pine apple essence