I was recently handed a book titled "Manufacturers Practical Recipes". It was printed in England in 1948.
This book covers several topics including fertilisers, cosmetics, soaps, varnishes and textile treatments. Of most interest to me was the section on synthetic fruit essences and flavourings.
It amazes me what we used to allow into confectionery.
One thing that particularly caught my eye was the use of chloroform to achieve a pineapple flavour. See page 53 below: "In pineapple especially chloroform appears to round off the flavour in a very satisfying manner."
Acetin, which appears in the essence of apricot, pear, quince, peach and raspberry, is a portmanteau of acetic acid and glycerin. It is the esterification product of the two compounds, commonly known as triacetin or glycerol triacetate. Its correct name is 1,2,3-triacetoxypropane. Acetin is a rather confusing name because it sounds like it might be derived from acetone. Also confusing because glycerin is nowadays more correctly called glycerol.
Neroli oil, which appears in both coffee and cherry brandy flavourings, is extract of citrus blossom.
There also appear at the back of the book, many pages of advertisements that are mixed in among the index pages.
A full page advertisement by ICI foreshadows the era of the chiseled chemist
Note the attachment of a Dreschel bottle to a Kipp's generator. I wonder which gas this chemist is generating? The outlet of the Dreschel is not attached to anything. Perhaps he hasn't yet started his reaction.