The Art of Perfumery, and Methods of Obtaining the Odors of Plants

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.