prepared by the distillation of acetate of sodium with alcohol and sulphuric acid, is a colorless liquid having an odor of fermenting apple juice, with a boiling-point at 74° C. (155° F.).
(ether or huile d’ananas) is made by the saponification of butter with solution of potassa, distillation of the soap with alcohol and sulphuric acid, and rectification of the distillate. It is an inflammable liquid with an intense odor of pine-apple; its boiling-point is 119° C. (246° F.). It is not generally used pure, as its odor needs some correction. This is accomplished by the addition of a little valerianate of amyl, and chloroform. Also in other ways.
prepared by distillation from valerianate of sodium with alcohol and sulphuric acid, and the subsequent addition of certain correctives (see below).
also called pear oil, chiefly valerianate of amyl oxide, can be obtained in large quantities from a by-product in the manufacture of potato spirit, namely, amyl alcohol, which is carefully heated in a still with bichromate of potassium and sulphuric acid. The product thus obtained has a very pleasant odor of fine pears and boils at 196° C. (385° F.). But the commercial “pear-essence” is a more complex body (see following table).
is a very volatile liquid boiling at 16° C. (61° F.), which is obtained by distillation of strong alcohol with concentrated nitric acid and rectification of the distillate; it is less used in perfumery than the other fruit ethers.
Fruit ethers, owing to their low price and great strength, are frequently employed in the manufacture of cheap perfumery, in place of essential oils, but more largely for scenting soap.
The so-called raspberry and strawberry ethers consist of mixtures of acetic, pine-apple, apple, and other ethers (see following table), which, combined in certain proportions, really manifest an odor nearly akin to those of the fruits after which they are named.
TABLE SHOWING THE INGREDIENTS USUALLY EMPLOYED FOR PREPARING ARTIFICIAL FRUIT ETHERS (FRUIT ESSENCES).
A = Peach. B = Apricot. C = Plum. D = Cherry. E = Black Cherry. F = Lemon. G = Pear. H = Orange. I = Apple. J = Grape. K = Gooseberry. L = Raspberry. M = Strawberry. N = Melon. O = Pine-apple. ————————————————————————————+—-—+—-—+—-—+—-—+—-—+—-—+—-—+—-—+—-—+ | A | B | C | D | E | F | G | H | I | ————————————————————————————+—-—+—-—+—-—+—-—+—-—+—-—+—-—+—-—+—-—+ Glycerin | 5 | 4 | 8 | 3 |.. | 5 |10 |10 | 4 | Chloroform |.. | 1 |.. |.. |.. | 1 |.. | 2 | 1 | Nitrous ether |.. |.. |.. |.. |.. | 1 |.. |.. | 1 | Aldehyde | 2 |.. | 5 |.. |.. | 2 |.. | 2 | 2 | Acetate of ethyl | 5 |.. | 5 | 5 |10 |10 | 5 | 5 | 1 | Formate of ethyl | 5 |.. | 1 |.. |.. |.. |.. | 1 |.. | Butyrate of ethyl | 5 |10 | 2 |.. |.. |.. |.. | 1 |.. | Valerianate of ethyl | 5 | 5 |.. |.. |.. |.. |.. |.. |.. | Benzoate of ethyl |.. |.. |.. | 5 | 5 |.. |.. | 1 |.. | Œnanthate of ethyl | 5 | 1 | 4 | 1 | 2 |.. |.. |.. |.. | Salicylate of methyl | 2 | 2 |.. |.. |.. |.. |.. | 1 |.. | Sebacic acid | 1 |.. |.. |.. |.. |.. |10 |.. |.. | Acetate of amyl |.. |.. |.. |.. |.. |.. |.. |10 |.. | Butyrate of amyl |.. | 1 |.. |.. |.. |10 |.. |.. |10 | Valerianate of amyl |.. |.. |.. |.. |.. |.. |.. |.. |.. | Essence of orange |.. |.. |.. |.. |.. |10 |.. |10 |.. | Alcohol, { Tartaric acid|.. |.. |.. |.. | 1 |.. |.. | 1 | 1 | solutions { Oxalic acid |.. | 1 |.. |.. |.. | 1 |.. |.. |.. | saturated in{ Succinic acid|.. |.. |.. | 1 | 2 |.. |.. |.. |.. | the cold of { Benzoic acid |.. |.. |.. |.. |.. |.. |.. |.. |.. | ————————————————————————————+—-—+—-—+—-—+—-—+—-—+—-—+—-—+—-—+—-—+ ————————————————————————————+—-—+—-—+—-—+—-—+—-—+—-—+ | J | K | L | M | N | O | ————————————————————————————+—-—+—-—+—-—+—-—+—-—+—-—+ Glycerin |10 |.. | 4 | 2 | 3 | 3 | Chloroform | 2 |.. |.. |.. |.. | 1 | Nitrous ether |.. |.. | 1 | 1 |.. |.. | Aldehyde | 2 | 1 | 1 |.. | 2 | 1 | Acetate of ethyl |.. | 5 | 5 | 5 |.. |.. | Formate of ethyl | 2 |.. | 1 | 1 | 1 |.. | Butyrate of ethyl |.. |.. | 1 | 5 | 4 | 5 | Valerianate of ethyl |.. |.. |.. |.. | 5 |.. | Benzoate of ethyl |.. | 1 | 1 |.. |.. |.. | Œnanthate of ethyl |10 | 1 | 1 |.. |.. |.. | Salicylate of methyl | 1 |.. | 1 | 1 |.. |.. | Sebacic acid |.. |.. | 1 |.. |10 |.. | Acetate of amyl |.. |.. | 1 | 3 |.. |10 | Butyrate of amyl |.. |.. |.. | 2 |.. |.. | Valerianate of amyl |.. |.. |.. |.. |.. |.. | Essence of orange |.. | 5 | 5 |.. |.. |.. | Alcohol, { Tartaric acid| 5 |.. |.. |.. |.. |.. | solutions { Oxalic acid |.. | 1 | 1 |.. |.. |.. | saturated in{ Succinic acid| 3 | 1 |.. |.. |.. |.. | the cold of { Benzoic acid |.. |.. | 1 |.. |.. |.. | ————————————————————————————+—-—+—-—+—-—+—-—+—-—+—-—+