Another direction in which coal-tar products have been utilized is in the formation of certain aromatic compounds which occur in the vegetable kingdom. Thus the artificial production of bitter-almond oil from toluene has already been explained. By heating phenol with caustic alkali and chloroform, the aldehyde of salicylic acid, _i.e._ salicylic aldehyde, is formed, and this, on heating with dry sodium acetate and acetic anhydride, passes into _coumarin_, the fragrant crystalline substance which is contained in the Tonka bean and the sweet-scented woodruff. Furthermore, the familiar flavour and scent of the vanilla bean, which is due to a crystalline substance known as vanillin, can be obtained from coal-tar without the use of the plant. The researches of Tiemann and Haarman having shown that vanillin is a derivative of benzene containing the aldehyde group, one hydroxyl- and one methoxy-group, the synthesis of this compound soon followed (Ulrich, 1884). The starting-point in this synthesis is nitrobenzoic aldehyde, so that here again we begin with toluene as a raw material. A mixture of vanillin and benzoic aldehyde when attenuated to a state of extreme dilution in a spirituous solvent, gives the perfume known as "heliotrope."
Not the least romantic chapter of coal-tar chemistry is this production of fragrant perfumes from the evil-smelling tar. Be it remembered that these products--which Nature elaborates by obscure physiological processes in the living plant--are no more contained in the tar than are the hundreds of colouring-matters which have been prepared from this same source. It is by chemical skill that these compounds have been built up from their elemental groups; and the artificial products, as in the case of indigo and alizarin, are chemically identical with those obtained from the plant. Among the late achievements in the synthesis of vegetable products from coal-tar compounds is that of juglone, a crystalline substance found in walnut-shell. It was shown by Bernthsen in 1884 that this compound was hydroxy-naphthaquinone, and in 1887 its synthesis from naphthalene was accomplished by this same chemist in conjunction with Dr. Semper.
Another recent development in the present branch of chemistry brings a coal-tar product into competition with sugar. In 1879 Dr. Fahlberg discovered a certain derivative of toluene which possessed an intensely sweet taste. By 1884 the manufacture of this product had been improved to a sufficient extent to enable it to be introduced into commerce as a flavouring material in cases where sweetness is wanted without the use of sugar, such as in the food of diabetic patients. Under the name of "saccharin," Fahlberg thus gave to commerce a substance having more than three hundred times the sweetening power of cane-sugar--a substance not only possessed of an intense taste, but not acted upon by ferments, and possessing distinctly antiseptic properties. The future of coal-tar saccharin has yet to be developed; but its advantages are so numerous that it cannot fail to become sooner or later one of the most important of coal-tar products. In cases where sweetening is required without the possibility of the subsequent formation of alcohol by fermentation, saccharin has been used with great success, especially in the manufacture of aërated waters. Its value in medicine has been recognized by its recent admission into the Pharmacopoeia.