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MJLPHD

Old fashioned synthetic flavouring recipes

2/5/2015

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I was recently handed a book titled "Manufacturers Practical Recipes". It was printed in England in 1948.
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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.
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It amazes me what we used to allow into confectionery.
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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."
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Picture1,2,3-triacetoxypropane
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.

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Neroli oil, which appears in both coffee and cherry brandy flavourings, is extract of citrus blossom.
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There also appear at the back of the book, many pages of advertisements that are mixed in among the index pages.
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A full page advertisement by ICI foreshadows the era of the chiseled chemist
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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.
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