Essences

ESSENCES, essentia (Latin essence). 1) In alchemy, designation of the imaginary carrier of the essence of a medicinal potion; the goal was to obtain essences through purification by dissolution in water or alcohol, filtration, distillation, freezing, etc. 2) In pharmacy since the time of Paracelsus—extracts (tinctures) and distillates, especially volatile substances distilling with water vapor, and their alcoholic solutions. 3) In modern pharmacy, perfumery, and the food industry—volatile fragrant substances or their alcoholic solutions, the purpose of which is exclusively to impart a desired odor to preparations and products. Thus, essential oils and other fragrant substances, as well as their mixtures and alcoholic solutions, are classified as essences. Under the name of "fruit", "berry", or "pear" essences, such solutions are produced with an admixture of natural juices or extracts from fruits and berries, as well as artificial coloring. By a decree of the Medical Council of June 15, 1928, the use of synthetic essences for flavoring beverages is prohibited; only essential oils obtained by distillation or pressing from plants or extracts from (non-poisonous) plants are permitted for this purpose. For other products, particularly confectionery, the following substances are permitted: amyl and benzyl esters of acetic acid, amyl and ethyl esters of butyric acid, only ethyl esters of valeric, formic, pelargonic, and enanthic acids; aldehydes: benzoic, anisic (aubepine), vanillin, heliotropin, citral, coumarin, terpineol, menthol, ionone, and balsam of Peru. Of the essential oils, wintergreen is prohibited; of synthetic substances, esters of beta-naphthol ("yara-yara"), esters of nitric and nitrous acids, nitro compounds (in particular nitrobenzene, or "mirbane oil"), and chloroform are specifically prohibited. In circulation in the USSR, essences are mainly produced by the Leningrad "Politkatorzhanin" plant. Mixed essences bear the names of those natural substances whose odor they more or less resemble. An essence with the odor of amyl acetate is called "pear", with the odor of ethyl butyrate—"pineapple", with the odor of ethyl formate—"rum", etc.; coumarin gives the odor of "bison grass" essence, benzaldehyde—"bitter almond", as well as "cherry", "plum", etc., depending on the concentration and admixture of other fragrant substances. The analysis of essences is poorly developed. According to the standard scheme of the Central Food Institute (Prof. Williams), the following are determined: alcohol content, glycerin, acidity, non-volatile impurities, the nature of coloring substances, and the absence of nitrogen compounds, heavy metals, and arsenic is established; otherwise, constants are determined as for essential oils.