Extract - Chemical-created Essence

Chemical-created Essence

A majority of other, concentrated fruit flavors, such as banana, cherry, currant, peach, pineapple, raspberry and strawberry, are produced by combinations of various esters, together with special oils. The desired colors are generally obtained by the use of dyes. Among the esters most generally employed are ethyl acetate and ethyl butyrate. The chief factors in the production of artificial banana and pineapple extract, and also important in the manufacture of strawberry extract, are amyl acetate and amyl butyrate, amyl alcohol being the principal constituent of that part of the alcohol obtained by the distillation of grain and potato starch, which is popularly known in the US as fusel oil and in Europe, generally by the title of potato oil.

Artificial extracts generally do not possess the delicacy of natural fruit flavor, but usually get close enough to provide real service and convenience when true essences are unobtainable or too expensive.